Cindy's Tasty Wings

Cindy's Tasty Wings

Cindy White 0

"These wings are so tasty you just can't stop eating them. They're great during football season."

Ingredients {{adjustedServings}} servings 439 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 35g
  • 11%
  • Protein:
  • 15.4 g
  • 31%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 742 mg
  • 30%

Based on a 2,000 calorie diet

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cut the chicken wings into individual pieces and place on a lightly greased cookie sheet (you may need two cookie sheets).
  3. Spread apricot preserves over wings. Sprinkle dry onion soup mix over wings, then pour Catalina dressing all over. Bake in the preheated oven for 1 hour.
Tips & Tricks
How to Eat Chicken Wings

See a great trick for slipping the bones from cooked chicken wings.

Restaurant-Style Buffalo Chicken Wings

Make hot wings that taste like the famous restaurant chain’s.

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Reviews 124

  1. 149 Ratings

Paul G

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?)


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!


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!