Recipe: Peri-Peri Chicken Wings with Dipping Sauce (using apricot preserves, baked)

PERI-PERI CHICKEN WINGS WITH DIPPING SAUCE

"Go beyond Buffalo with chicken wings that have sweet heat from peri-peri sauce and apricot preserves. Serve with a cooling yogurt-cilantro dipping sauce."

2 1/2 pounds chicken wing pieces
1 1/2 teaspoons fennel seed
1/4 cup apricot preservesa
1/4 cup peri-peri sauce*
2 tablespoons butter, melted
FOR THE DIPPING SAUCE:
1 cup plain yogurt
2 tablespoons finely chopped fresh cilantro
1/8 teaspoon McCormick Gourmet Collection Sicilian Sea Salt

Preheat oven to 450 degrees F.

Arrange chicken wings in single layer on large foil-lined baking pan sprayed with no stick cooking spray.

Bake 50 to 60 minutes or until chicken wings are cooked through and crisp.

Meanwhile, heat small skillet on medium heat. Add fennel seed; cook and stir about 1 minute or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Finely crush seeds using a rolling pin or a mortar and pestle. Reserve 1/2 teaspoon for the Dipping Sauce.

Mix remaining fennel seed with apricot preserves, peri-peri sauce and melted butter in large bowl. Add cooked chicken wings; toss to coat well.

TO MAKE THE DIPPING SAUCE:
Mix yogurt, cilantro, sea salt and reserved fennel seed in medium bowl until well blended. Refrigerate until ready to serve with chicken wings.

*Peri-peri sauce is a fiery chile sauce with origins in Portugal and Africa. It is often used as a marinade for chicken or shrimp, or as a condiment. It can be purchased in gourmet markets or online specialty stores.

Makes 8 appetizer servings (3 wings per serving)
Source: McCormick