Crispy Baked Chicken Wings

SWEET AND SOUR SAUCE

• 1 cup (250 mL) SMUCKER'S® Apricot Jam
• 2 tbsp (30 mL) packed brown sugar
• 1 tsp (5 mL) dry mustard
• 1/2 tsp (2 mL) ground ginger
• 1/4 cup (50 mL) cider vinegar

WINGS

• 2 lbs (1 kg) chicken wings
• 1/3 cup (75 mL) grainy mustard
• 3 tbsp (45 mL) CRISCO® Canola Oil
• 1 tbsp (15 mL) water
• 1 tsp (5 mL) salt
• 1/2 tsp (2 mL) freshly ground black pepper
• 1/4 tsp (1 mL) cayenne pepper

Preparation SWEET AND SOUR SAUCE

1. Remove from oven, increase oven temperature to broil. Brush chicken wings with part of Sweet and Sour Sauce; return to oven and broil about 2 minutes or until golden brown and crisp. Serve with remaining Sweet and Sour Sauce for dipping.

WINGS

1. Heat oven to 450°F (230°C). Line a baking sheet with foil and brush with oil; set aside.
2. For Sweet and Sour Sauce, in a small saucepan, combine jam, sugar, mustard, ginger and vinegar Heat just until sugar is melted; set aside.
3. For the wings, trim off wing tips and discard or freeze to make stock. Cut each wing into two pieces at the joint In a large bowl, combine grainy mustard, canola oil, water, salt, pepper and cayenne pepper; add chicken wings and toss to coat. Place coated chicken wings "good" side down on prepared sheet. Bake 25 minutes, turning once, ending with "good" side up.