Highly Seasoned Chicken - cooking recipe

Ingredients

4 ounces dried apricots
1/2 cup peach Chardonnay wine, will do (Abor Mist or Andre peach Champagne)
1 tablespoon fresh lemon juice
1/3 cup brown sugar or 1/3 cup light honey
6 garlic cloves, minced
1/2 ounce fresh ginger, minced
1/4 teaspoon sesame oil (optional)
1/4 cup teriyaki sauce
1/2 cup vegetable shortening
5 5 lbs chicken thighs (or combination) or 5 lbs chicken wings, washed and towel dried (or combination)
1/2 cup flour
1/3 cup cornstarch
1 teaspoon salt
1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon coriander powder
1/2 teaspoon dried basil
1/2 teaspoon black pepper
1/2 teaspoon ground ginger

Preparation

Preheat oven 350 degrees.
In a saucepan heat apricots, chardonnay, lemon juice, brown sugar simmer till sugar is dissolved.
Puree in a blender till smooth.
Add garlic, ginger, sesame oil and teriyaki sauce stir and set aside.
In a gallon size bag mix flour, cornstarch, and spices.
Shake a couple pieces of chicken at a time to coat with flour mixture and set aside till all chicken is coated.
In a large frying pan heat shortening over medium high heat.
Brown a couple pieces of chicken at a time raising the heat if need be to golden brown and crisp on all sides.
Drain on brown paper.
Coat each piece of chicken with apricot sauce place on a lined a large cookie sheet with foil.
Bake for 50 minutes.
Turn oven to broiler and crisp chicken watching not to burn.