APRICOT HORSERADISH GLAZED WINGS

Ingredients

The Wings:

4-5 pounds chicken wings

½ cup flour

1 tablespoon Dish off the Block Ragin’ Cajun Spice Blend

¼ cup olive oil

The Glaze:

1 cup apricot preserves

1/3 cup prepared horseradish

½ cup brown sugar, packed

1 tablespoon Dijon mustard

Chopped scallions for garnish

Blue cheese or ranch dressing for dipping

Instructions

Preheat oven to 425 degrees.

Cut your wings into flats and drums (discard the tail end). Pat dry with paper towels and place them in a large bowl.

Whisk the flour and Ragin Cajun seasoning together in a small bowl and pour it over the wings. Toss to full coat all of the wings with the flour mixture.

Cover a rimmed baking sheet with foil and spray it with non-stick spray. Spread the wings on the baking sheet in a single layer, evenly spaced. Drizzle the olive oil over the wings.

Bake for 15 minutes and then flip them over on the pan so they brown evenly. Cook for an additional 5-10 minutes until golden brown and cooked through with crispy skin.

While the wings bake, combine the apricot preserves, horseradish, brown sugar and Dijon in a saucepan and bring to a boil, whisking. Reduce heat and cook on a low boil, whisking occasionally, until a smooth glaze forms.

Remove the wings from the oven and let rest for 5-10 minutes. Place them in a large bowl.

Pour the glaze evenly over the wings and toss with tongs to coat. Transfer to a platter, making sure to brush with any sauce left on the baking sheet (that stuff is apricot gold!!).

Garnish with scallions and serve with ranch or blue cheese dressing on the side. Get a huge pile of napkins ready and devour.