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Tangy Lemon-Fig Chicken Wings
Tangy Lemon-Fig Chicken Wings
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Prep Time:
20 minutes
Total Time:
1 hour 10 minutes
Elevate game-day with fig jam and white-wine vinegar glazed chicken wings for a non-spicy, flavorful twist on a classic favorite.
Ingredients:
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon kosher (coarse) salt
  • 1/4 teaspoon freshly cracked pepper
  • 3 lb chicken wingettes and drummettes
  • 1/2 cup fig preserves
  • 3 tablespoons packed brown sugar
  • 2 tablespoons white wine vinegar
  • 2 cloves garlic, finely chopped
  • 2 teaspoons grated lemon peel
  • 10 dried mission figs, halved
  • 6 thinly cut lemon slices
Instructions:
  • Preheat oven to 425°F. Cover 2 rimmed baking sheets with heavy-duty foil and coat with cooking spray.
  • Combine oil, salt, pepper, and chicken in a large resealable plastic bag. Seal the bag and shake well to ensure the chicken is evenly coated.
  • Spread the chicken on a baking sheet. Bake in the oven for 30 minutes, then flip the chicken and rotate the sheets. Continue baking for an additional 20 to 30 minutes until the chicken is golden brown and juices run clear when the thickest part is cut to the bone (reaching 165°F).
  • Combine all Lemon Fig Sauce ingredients in a 1-quart saucepan, except lemon slices. Heat the mixture over medium heat, stirring frequently, until sugar is dissolved and it reaches a simmer, about 5 minutes. Remove from heat and set aside.
  • In a large bowl, coat the chicken with the sauce and top with lemon slices before serving warm.

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