Go beyond Buffalo with chicken wings that have sweet heat from peri-peri sauce and apricot preserves. Serve with a cooling yogurt-cilantro dipping sauce. Photo credit: Maria Lichty from Two Peas and Their Pod.
15m
PREP TIME
1hr
COOK TIME
252
CALORIES
8
INGREDIENTS
Servings: 8 (3 wings)
Ingredients
- Peri-Peri Chicken Wings
- 2 1/2 pounds chicken wing pieces
- 1 1/2 teaspoons McCormick Gourmet™ Organic Fennel Seed
- 1/4 cup apricot preserves
- 1/4 cup peri-peri sauce
- 2 tablespoons butter, melted
- Dipping Sauce
- 1 cup plain yogurt
- 2 tablespoons finely chopped fresh cilantro
- 1/8 teaspoon McCormick Gourmet™ Sicilian Sea Salt
INSTRUCTIONS
- 1 Preheat oven to 450°F. Arrange chicken wings in single layer on large foil-lined baking pan sprayed with no stick cooking spray. Bake 50 to 60 minutes or until chicken wings are cooked through and crisp
- 2 Meanwhile, heat small skillet on medium heat. Add fennel seed; cook and stir about 1 minute or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Finely crush seeds using a rolling pin or a mortar and pestle. Reserve 1/2 teaspoon for the Dipping Sauce. Mix remaining fennel seed with apricot preserves, peri-peri sauce and melted butter in large bowl. Add cooked chicken wings; toss to coat well
- 3 For the Dipping Sauce, mix yogurt, cilantro, sea salt and reserved fennel seed in medium bowl until well blended. Refrigerate until ready to serve with chicken wings
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