• Yield: Serves 4 to 6

Excellent hot, at room temperature, or cold, these will keep 5 days in the refrigerator and reheat nicely.




  • 2 to 3 tablespoons soy sauce (Kikkoman is one to try)

  • 1 generous cup apricot jam

  • 1/3 to 1/2 cup cider vinegar

  • 1/4 cup dry white wine (optional)

  • 2 teaspoons to 1 tablespoon Tabasco sauce

  • 5 large cloves garlic, minced

  • 3 to 4 pounds chicken wings, rinsed (organic preferred)




1. Combine all ingredients except the wings in a bowl. Taste for sweet/hot/sour/salt balance, and adjust to your preference. It should be strong. Place the wings in heavy plastic bags and divide the marinade between them.


2. Seal and refrigerate 2 days, turning bags occasionally for even marinating.


3. When ready to cook, preheat oven to 325 degrees F. Spread foil over 2 shallow pans and top with racks (cake racks work well here). Spread wings out on racks, saving their marinade. Roast 1 3/4 hours in the middle and at the bottom of the oven, switching pans occasionally. Every so often, turn wings, basting with marinade and piercing with a fork during the first hour of roasting.


4. Wings are done when they can be easily pierced with the tip of a sharp knife. If they are not crisp enough for you, flip on broiler or turn oven to 500 degrees F for a few minutes. Watch carefully—they can easily burn. Serve hot, warm or cold. I like to squeeze fresh lemon over them at the table.

Copyright 2006 by Lynne Rossetto Kasper

Lynne Rossetto Kasper
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.