Apricot Lacquered Chicken Wings

My wife found this recipe in the magazine, Gourmet Every Day, so we decided to give it a try. We have been using apricot on our pork chops for many years; so, though the original recipe called for peaches, in fine print it also says apricot works well too. I have never cooked much meat indoors so this was a treat learning a little more about broiling, chicken wings this time time, indoors. The wings were delicious, but we agreed just a little more spice would have contrasted nicely with the sweetness from the apricot flavor; still they were very good eatin'!!

Ingredients:
3 garlic cloves
1 (3 inch) piece peeled ginger
2/3 cup apricot preserves or peach or jam
1/3 cup soy sauce
2 Tbsp water
1/4 tsp hot red-pepper flakes
4 lb chicken wings

Method:
*Preheat the broiler
*With motor running, drop garlic into a food processor and finely chop. Add ginger and finely chop.
*Add preserves, soy sauce, water, and red-pepper flakes and pulse until sauce is combined.
*Line botton and sides of a large 4-sided sheet pan with foil and lightly oil foil.
*Pat wings dry and put in sheet pan. Season with 3/4 tsp salt. Pour sauce over wings and toss to coat, then spread in 1 layer on 4-sided sheet pan.
*Broil wings 4 to 6 inches from heat 5 minutes, then turn over and bste with sauce from pan. Continue to broil, rotating pan and turning and basting 3 more times, until chicken is cooked through and browned in spots, 20 to 25 minutes.

Our recommendation is to add a TBSP of red-pepper flakes for a spicier flavor to contrast with the sweetness of the apricot.