Bite into these tender chicken wings with a twist. These juicy wings are cooked to perfection and tossed in a tangy peri-peri sauce. This recipe is good for all ages!
2 ½ lbs. chicken wings
1 ½ tsp. fennel seeds
¼ C. apricot preserves
¼ C. piri-piri sauce
2 Tbs. butter
1 Tbs. fresh parsley, chopped
Preheat oven to 450 degrees. Line a baking pan with aluminum foil and spray with non-stick cooking spray. Arrange chicken wings in a single layer. Bake wings for 50-60 minutes, turning halfway through.
In the meantime, heat fennel seeds in a small skillet over medium heat. Immediately take out of the pan once cooked to avoid burning. Place in a bag or on a place and roll with a pin to crush. Mix fennel seeds with apricot preserves, piri-piri sauce and melted butter in a large bowl. Add chicken wings once cooked and toss to coat. Garnish with parsley and squeeze a fresh lime over the top. Serve.