4poundschicken wings, cut at bone, wing tips discarded
1 1/2tablespoonsbaking POWDER
Apricot BBQ Sauce
1/2cupBudweiser Classic BBQ Sauce
1bunchgreen onions, chopped
2clovesgarlic, minced, optional to taste
Line a large rimmed baking sheet with foil. Place a metal wire rack on top; set aside. Preheat oven to 475 degrees F.Cut chicken wings at joint and place in a large mixing bowl. Discard the hard wingtip.Pat chicken wings dry with paper towel.Toss wings with 1 1/2 tablespoons baking powder and 3/4 teaspoon salt. Evenly spread wings on wire rack.Bake in oven for about 40 minutes or until golden brown. Flip chicken wings over halfway through baking or about 20 minutes each side.In a large bowl, whisk together 1/2 cup apricot preserves and 1/2 cup Budweiser Classic BBQ Sauce until smooth. For added tang, whisk in 3 teaspoons white vinegar, minced garlic, and 3 teaspoons hot sauce. Add a few chicken wings at a time to the bowl and coat well then place back on wire rack. Turn oven to high broil and broil each side for 3 minutes.Serve with sesame seeds, diced green onions, a bowl of extra sauce, and celery.
To keep chicken wings warm, combine sauce and baked chicken wings in a slow cooker then set it to "warm".