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Prep 20min
Total1hr10min
Servings12
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Ingredients
Chicken
1
tablespoon vegetable oil
1/2
teaspoon kosher (coarse) salt
1/4
teaspoon freshly cracked pepper
3
lb chicken wingettes and drummettes
Lemon Fig Sauce
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
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Steps
1
Heat oven to 425°F. Line 2 cookie sheet with sides with heavy-duty foil; spray with cooking spray.
2
In 1-gallon resealable food-storage plastic bag, mix oil, salt, pepper and chicken. Seal bag; shake to coat.
3
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).
4
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.
5
In large bowl, toss chicken with sauce. Garnish with lemon slices. Serve warm.
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Look for fig preserves in the specialty jams and jellies section of the super market.
Purchase already cut chicken wings in the meat or frozen foods section. They're sometimes called chicken drummies or wingettes and drumettes. You can make this recipe with just the drummettes if you prefer.
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