TANGY LEMON-FIG CHICKEN WINGS

Tangy Lemon-Fig Chicken Wings image

Add a sophisticated touch to your game-day spread and serve these chicken wings, enveloped with a sauce made of fig jam, fresh lemon slices and snappy white-wine vinegar. Perfect for people who don't do spicy, but still want in on the wing party.

Provided by Betty Crocker Kitchens

Time 1h10m

Yield 12

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1/2 teaspoon kosher (coarse) salt
1/4 teaspoon freshly cracked pepper
3 lb chicken wingettes and drummettes
1/2 cup fig preserves
3 tablespoons packed brown sugar
2 tablespoons white wine vinegar
2 cloves garlic, finely chopped
2 teaspoons grated lemon peel
10 dried mission figs, halved
6 thinly cut lemon slices

Steps:

Heat oven to 425°F. Line 2 cookie sheet with sides with heavy-duty foil; spray with cooking spray.
In 1-gallon resealable food-storage plastic bag, mix oil, salt, pepper and chicken. Seal bag; shake to coat.
Place chicken on cookie sheets. Bake uncovered 30 minutes; turn chicken; rotate cookie sheets in oven. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
In 1-quart saucepan, mix all Lemon Fig Sauce ingredients except lemon slices; heat to simmering over medium heat, stirring frequently, until sugar is dissolved, about 5 minutes. Remove from heat; set aside.
In large bowl, toss chicken with sauce. Garnish with lemon slices. Serve warm.

Nutrition Facts : Calories 200, Carbohydrate 18 g, Cholesterol 35 mg, Fat 1/2, Fiber 1 g, Protein 11 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 13 g, TransFat 0 g