Pour everything over the chicken wings in your glass dish and 5 simple ingredients deliver a spread that'll have mom asking for the recipe.

These 5-ingredient oven vintage party wings are the kind of no-fuss, crowd-pleasing recipe that showed up on every Midwestern buffet table in the late 70s and 80s. Everything goes straight over the chicken wings in one clear glass casserole dish, then into the oven—no marinating, no separate sauce pan, no special equipment. The result is a glossy, savory-sweet glaze that feels nostalgic yet timeless, and simple enough that your mom (or anyone else at the table) will ask how you pulled it off with so little effort.

Serve these wings straight from the glass baking dish, family-style, with plenty of napkins. They pair nicely with a crisp green salad, celery and carrot sticks with ranch or blue cheese dressing, and a simple starch like buttered rice or roasted potatoes to soak up the extra sauce. For a more vintage party spread, add deviled eggs, a cheese-and-cracker tray, and a bowl of potato chips with onion dip. Cold beer, a light lager, or a chilled sparkling water with lemon all complement the sweet-savory glaze.

Servings: 4

3 pounds chicken wings, split at the joints and tips removed if needed

Preheat your oven to 375°F (190°C). Place a rack in the center position so the wings cook evenly.

Arrange the raw chicken wings in a single, snug layer in a clear glass 9x13-inch casserole dish. It is fine if they touch, but avoid stacking them so they roast rather than steam.

In a medium bowl, whisk together the French or Catalina dressing, apricot preserves, soy sauce, and minced garlic until the preserves are mostly dissolved and the mixture looks smooth and glossy.

Pour the sauce mixture evenly over the chicken wings in the glass dish, using a spatula to scrape out every bit. Turn the wings over with tongs or a spoon so each piece is well coated and glistening.

Cover the glass dish loosely with foil and bake for 25 minutes to help the wings cook through and start to tenderize in the sauce.

Remove the foil, carefully stir and turn the wings to re-coat them in the sauce, then return the uncovered dish to the oven.

Continue baking, uncovered, for 25 to 35 minutes more, turning the wings once halfway through, until the wings are cooked through (juices run clear, no pink at the bone) and the sauce has thickened into a shiny glaze. Total cook time should be about 50 to 60 minutes.

For a slightly more caramelized finish, you can turn the oven to broil for the last 2 to 3 minutes, watching closely so the sugars in the sauce do not burn.

Let the wings rest in the hot dish for 5 minutes to allow the bubbling sauce to settle and cling. Serve directly from the glass casserole, spooning extra sauce over the wings on each plate.

You can swap the apricot preserves for orange marmalade or peach preserves for a different fruit note while keeping the same 5-ingredient structure. If you prefer a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce to the sauce mixture, counting it as part of the garlic component if you want to stay strict about the five ingredients. For a slightly less sweet version, reduce the preserves to 3/4 cup and increase the soy sauce to 1/2 cup. If you only have whole wings, use kitchen shears to cut at the joints into drumettes and flats; you can freeze the tips for stock. Food safety tips: Keep raw chicken refrigerated until you are ready to cook, and avoid rinsing it, which can spread bacteria around your sink. Use a dedicated cutting board and utensils for raw poultry, washing them with hot, soapy water before they touch anything else. The wings are safely done when they reach an internal temperature of at least 165°F (74°C), though many cooks prefer closer to 180°F (82°C) for tender, pull-apart wings. Do not leave cooked wings at room temperature for more than 2 hours; refrigerate leftovers promptly in a covered container and reheat thoroughly before eating.