BBQ Apricot Chicken Wings
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I’m currently battling what I hope is a sinus infection–do we all miss the days when we didn’t have to worry if every sniffle and sore throat was life or death?–which means I’m craving hot comfort foods and also need food that packs a wallop of flavor to get through to my desensitized taste buds! These BBQ Apricot Chicken Wings are one of my favorite things I’ve made recently. Not only because they’re comforting and flavorful, but because they’re so easy to throw together! A few hours in the slow cooker to mingle with the sauce and a quick broil to crisp up makes for a delicious, satisfying app or entree. Serve with veggie sticks on the side for a classic game-day feature… or just a really easy meal!
Need a Break from Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIP can help. Designed for lazy days and/or a poorly-stocked kitchen, these simple dishes will make sticking to your autoimmune protocol during business trips, holiday travel, and times of illness or stress a lot easier!
BBQ Apricot Chicken Wings
Ingredients
- 1 cup barbecue sauce check ingredients for Paleo or AIP
- 1/4 cup apricot preserves
- 1 1/2 teaspoons Worcestershire sauce omit for Paleo or AIP
- 3/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 2 pounds chicken wings
Equipment
Instructions
- Combine everything but the chicken in a small mixing bowl and set about 1/4 cup aside.
- Combine the remaining sauce and chicken in a slow cooker and cook on high for 3 hours.
- Set the oven to broil and line a baking sheet with foil. Arrange the wings in a single layer, not touching, on the sheet and broil for 2 minutes.
- Flip the wings over and brush them with the 1/4 cup of sauce reserved at the beginning. Broil another 4 minutes, then let cool slightly before serving.