Sweet and Spicy Chicken Wings


  1. In a medium bowl, combine the marinade ingredients. Stir.
  2. Pour half the marinade into a zip bag. Add the chicken wings. Marinate for 2 hours.
  3. Pour the remaining marinade into a small saucepan. Over medium-high heat, bring the marinade to a boil. Reduce heat, simmer for 5 minutes. Stir in the apricot preserves and brown sugar.
  4. In a small bowl, stir the corn starch and water until smooth. Whisk into the sauce. Simmer for 1 minute until sauce thickens.
  5. Strain the sauce to remove the crushed pepper.
  6. Preheat oven to 375°. Remove chicken wings from marinade and place on a baking tray. Bake for 40-45 minutes until the internal temperature reaches 165°. Brush sauce on wings midway through baking.
  7. Plate wings and drizzle with remaining sauce. Garnish with green onion.

Recipe Courtesy of Chef Michelle,
ALDI Test Kitchen            



½ cup soy sauce

2 tablespoons Tuscan Garden White Vinegar

¼ cup SimplyNature Organic Agave Nectar

1 ½ teaspoons Stonemill Essentials Crushed Red Pepper

½ teaspoon ground ginger

¼ cup chopped green onion

¼ cup chopped cilantro

6 Kirkwood Chicken Wings

2 tablespoons Berryhill Apricot Preserves

1 tablespoon Baker's Corner Brown Sugar

½ teaspoon Baker's Corner Corn Starch*

½ teaspoon water

1 green onion, sliced on a bias

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Prep Time:
10 minutes (plus 2 hours to marinate)

Cook Time:
45 minutes

Total Time:
55 minutes (plus 2 hours to marinate)

6 wings