2 pounds chicken wings (10 wings)
1 envelope dry onion soup mix
1/2 cup apricot preserves
1/3 cup barbecue sauce

Preheat oven to 450 degrees F.

With sharp knife or poultry shears, cut off chicken wing tips. Cut wings in half at joint. Arrange wing pieces on rack in baking pan. Bake for 20 minutes.

In a small bowl, stir together soup mix, preserves and barbecue sauce. Spoon mixture over wings. Reduce oven temperature to 400 degrees F. Bake 15 minutes more or until fork tender. Serve hot.