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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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The wings were marinaded in my homemade apricot preserves, along with other spices and can be marinade up to 48 hours. I marinaded mine this last time for 36 hours because I was waiting for the rain to stop so I could grill using apple wood chips. Read more . Didn't happen so I baked them in the oven (how depressing for such a great marinade!) The recipe was adapted from a cookbook I have called Big Bob's BBQ Book. Ingredients:
1 1/4 c. apricot preserves |
1/3 c. worcestershire sauce |
1/4 c. brown sugar |
2 1/2 t. low sodium soy sauce |
2 t. + 2 t. dijon mustard |
1 t. salt |
4 t. freshly ground black pepper |
1 t. freshly minced garlic |
1 t. paprika |
1 t. cayenne powder |
1/2 t. ground ginger |
10 whole chicken wings, cut into wings and drumettes |
Directions:
1. In a small bowl, mix all ingredients, except chicken, and whisk until well blended. Place the chicken wings in a shallow dish, or sealable plastic bag, and pour the marinade over the wings. Cover, or seal, turn to coat, and marinade the wings in the refrigerator for at least 4 hours to overnight.
2. Build a fire using hickory, apricot or apple wood, or a combination of wood and charcoal. Leave half of the grill empty, and place coals and/or wood on the other half, for indirect heat.
3. When the temperature reaches 450 degrees F., remove the wings from the marinade without shaking off excess marinade, and place them on the empty half of the grill. Close the lid, and cook for approximately 30 to 35 minutes, flipping each wing piece once halfway through. Remove the wings from the grill, and serve.
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