6 15 mins
Print Recipe

Sticky Apricot Chicken Wings


  • 1 kg/ chicken wings split
  • 1 x SPC 410g Apricot halves in Juice (half the juice removed)
  • 3 tbsp soy sauce
  • 2 tbsp lemon juice
  • pinch of pepper
  • 3 tbsp brown sugar
  • ½ cup water
  • salt to taste


  1. Pre-heat the oven to 200ºC
  2. Blitz all the glaze ingredients in a blender, transfer to a saucepan and bring to a simmer. Cook until the sugar has dissolved. Remove from the heat and allow to cool to room temperature.
  3. Place the chicken wings in a large bowl then season with salt.
  4. Pour over half of the glaze and stir to coat the chicken wings well.
  5. Transfer the chicken wings to a baking sheet, leaving some space around the wings to ensure they caramelise well. Use two sheets if necessary.
  6. Place in the oven and allow to bake for 30-40 minutes, basting with the glaze every 15 minutes, until the chicken wings are cooked through, sticky and caramelised.
  7. Remove from the oven and serve with the remaining glaze for dipping.
Sticky Apricot Chicken Wings

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