Simple Quintessential Cuisine

Sweet and Savory Chicken Wings with Ginger and Cherry Preserves

Earlier last week I was having some difficulty sleeping.  Not sure about the rest of you but this is a typical issue for me.  I long for 7 and ½ hours a night but that rarely happens.  As I’m laying there trying to get back to sleep a million things go through my head and the positive side to it is that it’s usually when I come up with my best recipes.  Last week was no exception.  I’d been craving chicken wings but wanted to create a wing with some bite and a sticky, gooey glaze with lots of flavor.  I wanted it to be both sweet and savory.  In the midst of my insomnia I landed on using cherry preserves and while that may seem less than typical the preserves worked amazingly well against the soy and garlic. Their natural sugars created just the sticky carmelization I was seeking.  To sum it up these did not make it to leftovers in my home and I’m confident they won’t in yours either..

You will need…
4-5 lbs chicken wings
¼ C low-sodium soy sauce
2 Tbsp olive oil
5 garlic cloves minced
3 Tbsp finely minced fresh ginger
1 14.2 oz. jar of cherry preserves
3 Tbsp rice wine vinegar
1 ½ tsp crushed red pepper flakes
1 C chicken stock
2 Tbsp corn starch
1 ¼ C all purpose flour
1 tsp cayenne pepper
1 ½ tsp table salt
5-6 C Peanut oil
Preheat oven to 400 degrees.  Place a large deep frying pan over medium high heat and pour in Peanut oil.  While that’s heating Place flour and cayenne pepper into a large mixing bowl and toss in the wings coating each thoroughly with the flour, taking care to shake off the excess. 
Place the coated wings in the hot oil and fry on all sides until lightly browned.  What you’re trying to achieve here is the crisping of the skin. 
While the wings are cooking, place a sauce pan over medium heat and then add the Olive oil. Next add the garlic and ginger and sauté for 2-3 minutes and then whisk in the vinegar, crushed red pepper flakes, soy sauce, and cherry preserves.  While the preserve mixture  is coming to a simmer place the cornstarch into a liquid measuring cup and pour in chicken stock and stir until the cornstarch is completely dissolved.  Pour the stock into the preserve mixture and stir until thickened.  Reduce heat to low.
When the chicken is done frying, place onto a foil lined cookie sheet that’s also been well greased. Next brush the preserve mixture onto each chicken wing and place in the oven. 
Bake for 15 minutes and then turn the chicken over and brush the other side and bake for an additional 15 minutes.  Repeat this process on both sides again, for a total cooking time of about 1 hour.  As the wings bake you will notice the preserve mixture becoming thicker and caramelized, making for finger licking good wings!  This recipe fed 4 people perfectly so you may want to increase if you’re feeding more than that.  Also be sure to have lots of napkins on hand.  

Comments     + Add a Comment
Paige Fincher says:

omg these look delicious!

Kelly says:

Oooo these look soo delicious, I'm definitely saving this recipe :) Thanks for sharing!!

Becka says:

Hey Holly!!! Thanks for following my blog, this recipe looks AMAZING. Sweet and spicy is my favorite, and most of the ingredients are already in my kitchen! I added you to my blog roll.. you are in my first 3!!! :)

Susan Lindquist says:

Looks pretty killer to me! Just in time for grilling season! Shazam!

Anne says:

I love sweet and savory and these look delicious!:)

Erin says:

These look great! Sweet and salty and gooey and sticky. YYuummm! Thanks!

carolyn bradford says:

Yum!!! My family would love these!!!

ginger and scotch says:

these wings sound absolutely scrumptious! I just made a ginger and scotch version but will try these when I can find cherry preserves (could I use cherry jam?).

Holly Henry says:

Glad everyone has the opportunity to enjoy!!!

Thank you for the kind comments :)

Ginger and Scotch- yes, cherry jam would be a great alternative.

Enjoy everyone!


Eftychia says:

Thank you so much for this recipe. I always use a ready made sauce, but from now on I will use your recipe which BTW looks delicious!

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