Cindy's Tasty Wings

This is the most disgusting recipe ever...on paper. I thought it was some kind of a joke. It got good reviews so I made it for my wife as she was having some friends over (who better to experiment on?) It was a huge hit! I was asked for the recipe by a couple of people (though I'll have to change the name so I stop getting asked "who's Cindy?") Don't worry about getting the wings perfectly covered with the preserves - it all slides off anyway. I cooked at 350 for the hour and got nice browning - I could see where 400 would burn. When done, just pour the whole mess into a crockpot to keep warm and serve. Be sure to have pen and paper handy so people can write the recipe down...they *will* ask. I've been told I have to make this recipe for family at Christmas too (have I raved enough about it?)

Very yummy! I admit I didn’t follow the directions exactly. I placed all the wings in a large disposable roasting pan. In a separate container, I mixed together the preserves, soup mix and salad dressing for an even distribution of flavor. Then I poured the mix over the wings. I baked for 45 minutes at 350 degrees, then increased to 400 degrees for the last 15 minutes of cooking. Wings were served with sauce dipped over them. I will definitely make these again. Thanks Cindy!

I've made these wings several times now. I love the flavor but I do think that the instructions are faulty and that's why I can only give it four stars. After several tries and ending up with runny, watered down sauce, I decided to experiment a bit. What I've ended up doing is to put the frozen wings in a roasting pan and cook them for about an hour (or longer) to thaw them, draw off the extra water and to render most of the fat. I drain that off and mix the jam, soup mix and Catalina dressing together then toss the wings in the mixture. I spread them out on a greased jelly roll pan and then broil them until one side is done. Then I flip them all over and broil until the second side is cooked and the sauce is thick and sticky. It takes MUCH longer than the original instructions but it's the only way I've found to not have the sauce so watery that it was pointless to have it there at all. If someone else has a better way, please share it because I love the flavor from this recipe but they are a bit more work than I have to invest at times. It's still worth making this recipe though!

Hello Everyone! Thanks for the great reviews and variation tips for my recipe (I've started using more apricot preserves than what the recipe calls for and drizzling a little less catalina dressing--using about half of the bottle). When I originally submitted this recipe I suggested using frozen wings. However, I've found that using fresh wings, cutting them into individual pieces, and turning them over half way through cooking keeps the glaze from getting too watery. Just thought I'd pass on this little tidbit of information. Also, with regards to the temp....I recommend 375 to 400.

these were great! made them for an anniversary party they went quick! I didn't layer the ingredients, I put all ingredients in a bowl, let it marinate overnight, let wings come to room temp on the counter then baked 250 for 3 hours. WONDERFUL!

I never thought to use the ingredients for chicken wings, I use the ingredients for cut-up chicken parts. Instead of the Catalina salad dressing, if you can find Wishbone RED Russian Dressing, it will give a less sweet taste than the Catalina Salad Dressing. This is a quick and very tasty chicken dish. I get rave reviews and requests for the recipe whenever I bring this to a party.

Very tasty, as the name suggests. My partner loved it, and I loved it as well! The temperature is too high, however. I baked them at 350 F for one hour, turning them over once at the 30 minute mark. They turned out perfectly! Thank you for sharing it!

There wasn't a parent during the 70's that didn't know about this sweet little recipe. I learned this from my mom when I was little. I don't make wings a lot but I do use this recipe with discounted chicken that I deskin. This also works in the crockpot, but I half the sauce. Add pepper, minced garlic and a little dijon mustard to pep it up a bit.

This did sound gross, but trust me, you NEED to try this! It was wonderful!!! I ended up putting the wings in the oven for the first 20 minutes to thaw them out a bit then after that I poured the sauce on and baked them for another 40 minutes. The only thing I would recommend is to put foil on the bottom of the pan. The sauce burnt to the bottom of my pan and I had to soak it quite a few times until I could get all of the sauce off. Other than that, this was wonderful!!

As suggested by other reviewers, I lowered the cooking temp to 350°. They were superb!!! Sweet, tangy and very moist. They were a hit at our picnic. Thanks!