Recipes by Barbara Northwood

Apricot chicken wings with iceberg salad

Oct 14 05:04pm

Prep Time	Cook Time	Serves
10 mins	40 mins	4

Ingredients

1 / 2 cup apricot jam
1 tblsp sweet paprika
1 / 4 cup red wine vinegar
1 tblsp vegetable oil
12 chicken wings
Salt and pepper, to taste
1 / 2 iceberg lettuce, cut into four wedges
Halved cherry tomatoes, to serve
Chive dressing:
1 tblsp vegetable oil
2 tblsps lemon juice
1 tblsp warm water
2 tsps Dijon mustard
2 tblsps finely chopped chives

1. To make chive dressing, place ingredients in a screw-top jar. Shake well.
2. Combine jam, paprika, vinegar and oil in a large bowl. Whisk until blended. Pour half
the mixture into a small saucepan. Set aside.
3. Add chicken to remaining mixture. Toss to coat. Season with salt and pepper. Place wings on a large oven tray lined with baking paper.
4. Cook in a hot oven (200C) for about 40 minutes, or until crisp and cooked though.
5. Heat reserved jam mixture until boiling. Pour over chicken. Serve with lettuce drizzled with chive dressing and cherry tomatoes.

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