This recipe comes from our friends at Kingsford to celebrate National Chicken Wing Day, July 29. It was developed by Chris Lilly of Big Bob Gibson's BBQ.
SPICY APRICOT CHICKEN WINGS
Cook Time: 30 minutes
Prep Time: 4 hours
Yields: 4 to 6 servings
Marinade
1 cup apricot preserves
¼ cup Worcestershire sauce
¼ cup brown sugar
2 tablespoons soy sauce
2 tablespoons Dijon mustard
2 tablespoons kosher salt
4 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons paprika
1 teaspoon red pepper
½ teaspoon ground ginger
14 whole chicken wings cut into wings and drumettes (28 pieces total)
INSTRUCTIONS
Mix the marinade ingredients in a small bowl and whisk until well blended. Place the chicken in a shallow dish or resealable plastic bag and pour the marinade over the wings, turning to coat. Cover or seal, and marinate the wings in the refrigerator for 4 hours.
Build a fire for indirect cooking with Kingsford® charcoal by situating the coals on only one side of the cooker, leaving the other side void. When the temperature reaches 450˚F, remove the wings from the marinade (do not shake off the excess marinade) and place them on the grill grate away from the coals. Close the lid and cook for approximately 30 to 35 minutes, flipping each wing piece once.
Remove the wings from the grill and serve.
SPICY APRICOT CHICKEN WINGS
Cook Time: 30 minutes
Prep Time: 4 hours
Yields: 4 to 6 servings
Marinade
1 cup apricot preserves
¼ cup Worcestershire sauce
¼ cup brown sugar
2 tablespoons soy sauce
2 tablespoons Dijon mustard
2 tablespoons kosher salt
4 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons paprika
1 teaspoon red pepper
½ teaspoon ground ginger
14 whole chicken wings cut into wings and drumettes (28 pieces total)
INSTRUCTIONS
Mix the marinade ingredients in a small bowl and whisk until well blended. Place the chicken in a shallow dish or resealable plastic bag and pour the marinade over the wings, turning to coat. Cover or seal, and marinate the wings in the refrigerator for 4 hours.
Build a fire for indirect cooking with Kingsford® charcoal by situating the coals on only one side of the cooker, leaving the other side void. When the temperature reaches 450˚F, remove the wings from the marinade (do not shake off the excess marinade) and place them on the grill grate away from the coals. Close the lid and cook for approximately 30 to 35 minutes, flipping each wing piece once.
Remove the wings from the grill and serve.