|Hot wings with an Asian twist: perfect for your next tailgate.|
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
Keywords: appetizer chicken chicken wings apricot Tailgate
- 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
- 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.
- 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.
- 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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