Active Time

　　25 min

　　Total Time

　　2 hr

　　These sweet, tangy wings should appeal to even the pickiest kid. Eight pounds may sound like a lot, but no matter how many of these we made in our test kitchens, they always disappeared quickly. You may not have the oven space to cook the wings and the macaroni simultaneously. We found it best to do the wings first, then keep them warm under foil while baking the macaroni. Finally, because the wings tend to leave a mess to clean up, we like to make them in disposable foil roasting pans.

　　

Ingredients

Serves 8 adults plus 10 children as part of a buffet

　　8 pounds chicken wings

　　1 cup fresh lime juice (from 8 to 10 limes)

　　1 cup apricot preserves

　　1 cup soy sauce

　　2/3 cup sugar

　　4 large garlic cloves

　　

Special Equipment

2 large roasting pans (about 16 by 12 inches)

　　

Step 1

Preheat oven to 425°F. Cut off wing tips, reserving for another use, and halve wings at joint. Divide wings between 2 large roasting pans, arranging in single layers.

　　

Step 2

Purée remaining ingredients in a blender and pour mixture over wings, dividing evenly between pans. Bake wings in upper and lower thirds of oven 50 minutes. Turn wings over and switch position of pans in oven, then bake 45 minutes to 1 hour more, or until liquid is thick and sticky.

　　

Step 3

Serve wings warm or at room temperature.