Crispy Baked Chicken Wings

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1 cup Smucker's® Apricot Preserves
2 tablespoons brown sugar
1 teaspoon dry mustard
1/2 teaspoon ground ginger
1/4 cup cider vinegar

Crisco® Original No-Stick
Cooking Spray
2 pounds chicken wings
1/3 cup grainy mustard
3 tablespoons Crisco® Canola Oil
1 tablespoon water
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper


Preheat oven to 450 degrees F. Line a baking sheet with foil; spray with Crisco No-Stick Cooking Spray, set aside.

Combine all sauce ingredients in a small saucepan. Heat just until sugar is melted; set aside.

Disjoint chicken wings; discard tips. Rinse and pat dry with a paper towel. In a large bowl, combine grainy mustard, Crisco Canola Oil, water, salt, pepper and cayenne pepper; add chicken wings and toss to coat. Place coated chicken wings on prepared sheet. Spray each wing thoroughly with Crisco No-Stick Cooking Spray. Bake 25 minutes, turning once.

Remove from oven, increase oven temperature to broil. Brush chicken wings with Sweet and Sour Sauce; return to oven and broil about 2 minutes or until golden brown and crisp. Serve with remaining Sweet and Sour Sauce for dipping.