Friday, November 18, 2011

G is for: Glazed Hot Wings {a Tailgate Special}

Hot wings with an Asian twist: perfect for your next tailgate.
Hot wings and sports pretty much go hand in hand. So whether you're grilling them at a tailgate or serving them to a group of your friends while watching your favorite team in the comfort of your own home, wings are a staple.

Now I'll be honest, I'm obsessed with traditional wing sauce. That spicy/tangy combination cooled down by blue cheese just can't be beat. But I loved this variation too!

This was another recipe passed along by my friend Kim, who became a tailgating expert while she was living in Texas. I decided to add some Sriracha to make them a little spicy, but you could leave this out if you want to cut down on the heat.
(**UPDATE 1/1/13: Most of the Authentic Eats links on the website seem to be broken, so I'm posting the original recipe here).


This hot wing recipe is a twist on the traditional kind. Instead of Buffalo sauce, it uses apricot preserves, soy sauce, and Sriracha to give it that extra kick. (Use Tamari to make it gluten free). I picked these preserves up on a recent trip to Apple Hill, and they were perfect for this recipe.


Mix all ingredients except wings in a small bowl. Taste and adjust any seasonings accordingly...you should have a nice balance of sweet, sour, and spicy. 



Remove wings from bag and discard marinade. Place directly on a well oiled grill and grill over high heat for 16-18 minutes (or until chicken completely cooked), turning several times. 


Apricot Glazed Hot Wings

by Jaymee Sire
Keywords: appetizer chicken chicken wings apricot Tailgate

Ingredients
  • 3-5 pounds wings (cut apart at joints, wing tips removed)
  • 1 cup apricot preserves
  • 1/4 cup soy sauce
  • 1/4 cup cider vinegar
  • 2-3 teaspoons Sriracha sauce (optional)
  • 2 tablespoons fresh grated ginger
  • 2 tablespoons fresh chopped garlic
  • 1 teaspoon coriander
  • 1 teaspoon course sea salt
Instructions
  1. Mix all ingredients except wings in a small bowl. Taste and adjust any seasonings accordingly...you should have a nice balance of sweet, sour, and spicy.
  2. Place wings in a gallon-sized Ziplock bag, pour in marinade, and toss to coat wings. Refrigerate at least two hours and up to 24 hours.
  3. Remove wings from bag and discard marinade. Place directly on a well oiled grill and grill for 16-18 minutes (or until chicken completely cooked and no longer pink), turning several times.
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