Apricot-Glazed Chicken Wings with Blue Cheese-Wasabi Dip

Who wants wings? These wings are downright amazing. Why? Because the glaze is a sweet and savory blend of apricot preserves, soy and sesame. A little Asian flare puts them in the "truly unique" category. Plus, they're baked, so they're healthier and there's no messy cleanup afterwards! 

Note 1: This recipe can easily be doubled or tripled to serve a crowd.

Note 2: Once the chicken wings are coated with the apricot preserve-hot sauce mixture, you can marinate them (in the refrigerator) for up to 24 hours before baking; this makes them great for prepping ahead for a party.

Apricot-Glazed Chicken Wings with Blue Cheese-Wasabi Dip

Cooking spray

1 cup apricot preserves

1 tablespoon hot sauce

1 teaspoon soy sauce

1 teaspoon sesame oil

2 pounds chicken wings and drummettes, wing tips trimmed and discarded if necessary

Salt and freshly ground black pepper

1 cup sour cream

1/3 cup crumbled blue cheese

2 teaspoons wasabi paste

Preheat the oven to 400 degrees. Place a baking rack on top of a foil-lined baking sheet and spray the rack with cooking spray (don’t forget the foil – the apricot glaze that hits the baking sheet blackens from the sugars – it would be a nightmare to clean up).

In a shallow dish, whisk together the apricot preserves, hot sauce and sesame oil.

Add the chicken wings and drummettes and turn to coat.

Transfer the chicken to the prepared baking rack, reserving the leftover marinade.

Bake for 20 minutes.

Brush with the reserved marinade and bake another 20 to 25 minutes, until the chicken is cooked through and the skin is crispy.

To make the dip, combine the sour cream, blue cheese and wasabi and mix well.

Serve the wings with the dip on the side.

Serves 4-6