The Pangolin's plate

Apricot Chili Chicken Wings

Make sure you bring plenty of paper towels, this is pretty sticky :P

*optional stuffs

For the rub:

2 tablespoons garlic powder
2 teaspoons dried thyme
2 tablespoons paprika
2 tablespoons sugar
3 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon nanami togarashi (japanese chili powder)*
2 tablespoons dry mustard
1 ziploc bag (I like the shake and bake method, sue me :P)

half a package of chicken wings

(the other half WILL be Korean Fried, this I swear!!!! *shakes fist*)

cooking spray

For the glaze:

1 1/2 cups apricot jam (killed the whole jar)
4 teaspoons red pepper flakes (didnt use, it had more than enough heat)
2 teaspoons salt
2 tablespoons Dijon mustard
1/2 cup apple cider vinegar

To make:

Heat the oven to 325 degrees (I did 350) and line a big cookie sheet with tin foil, and use the spray.

Get a small bowl, and and mix together the garlic powder, thyme, paprika, sugar, salt, cayenne, chili powder and mustard…..throw it in the bag with the chicken wings, seal and shake well, then throw the wings right onto the sheet :3

In the same bowl, (washed) put in the apricot jam, pepper and salt, mustard and cider vinegar; stir well. You can put this right in the ziploc bag, or just baste/spoon it on the chicken right from the bowl…

Set your timer for thirty minutes, and baste that chicken on one side, turning with a pair of tongs at the half mark, and then baste again…

Like I said, I have a slow oven, and bone-in chicken can take a bit longer, so another 10 minutes or until it starts to get good and browned and gooey :3

Then just take it out…let it rest for a minute and serve :3

Enjoy :)