For those who prefer their wings on the mild side, this chicken wing recipe from Taste of Home seasons them with apricot preserves and cider vinegar to offset the heat from the hot pepper sauce and chile powder.
Cut the chicken wings into 3 sections and discard the wing tips. In a small bowl, combine the remaining ingredients. Pour ½ cup into a large resealable plastic bag. Add the chicken and seal the bag to turn to coat. Refrigerate for 4 hours or overnight. Cover and refrigerate the remaining marinade.
Preheat the oven to 400 degrees.
Drain and discard the marinade. Place the wings in a greased, foil-lined 15-by-10-by-1-inch baking pan. Bake for 30-35 minutes or until juices run clear, turning and basting occasionally with remaining marinade.