Ingredients
1
tablespoon vegetable oil
1/2
teaspoon kosher (coarse) salt
1/4
teaspoon freshly cracked pepper
3
lb chicken wingettes and drummettes
1/2
cup fig preserves
3
tablespoons packed brown sugar
2
tablespoons white wine vinegar
2
cloves garlic, finely chopped
2
teaspoons grated lemon peel
10
dried mission figs, halved
6
thinly cut lemon slices
Preparation
Heat oven to 425°F. Line 2 cookie sheet with sides with heavy-duty foil; spray with cooking spray.
In 1-gallon resealable food-storage plastic bag, mix oil, salt, pepper and chicken. Seal bag; shake to coat.
Place chicken on cookie sheets. Bake uncovered 30 minutes; turn chicken; rotate cookie sheets in oven. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
In 1-quart saucepan, mix all Lemon Fig Sauce ingredients except lemon slices; heat to simmering over medium heat, stirring frequently, until sugar is dissolved, about 5 minutes. Remove from heat; set aside.
In large bowl, toss chicken with sauce. Garnish with lemon slices. Serve warm.
