2 lb. chicken wings
1 pouch Campbell's onion soup mix
1/2 c. apricot preserves
1/3 c. barbecue sauce

1. Preheat oven to 450 degrees. With sharp knife or poultry shears, cut tips off chicken wings; discard wing tips or save for another use. Cut wings in half at joint.

2. Arrange wing pieces on rack in baking pan. Bake 20 minutes.

3. Meanwhile, in small bowl, stir together soup mix, preserves and barbecue sauce. Spoon mixture over wings. Reduce oven temperature to 400 degrees.

4. Bake 15 minutes more or until wings are fork-tender. Serve hot. Yield: Makes 20 appetizers.