Friday, April 26, 2013

Weekend Cooking: Spicy Apricot Wings

 I am a wing maniac, people.  If I weren't worried about weighing, like, 500 pounds, I'd eat them every day.  Preferably VERY SPICY Buffalo wings.  (If my nose doesn't run, then they aren't spicy enough.)  But I tried this recipe the other evening, which I had ripped out of the June 2011 Food and Wine magazine, and it sounded like a nice twist.  

The entire family went crazy.  Even my mom, the wing disliker, liked them.  

So I had to share.

Spicy Apricot Wings

1/2 cup hickory, apple or apricot wood chips
1/2 cup apricot preserves
2 TBL Worcestershire sauce
2 TBL light brown sugar
1 TBL soy sauce
1 TBL Dijon mustard
1 TBL kosher salt
2 tsp pepper
1 tsp garlic powder
1 tsp sweet paprika
1/2 tsp cayenne pepper
1/4 ground ginger
3 pounds chicken wings (wing tips removed and wings cut into two pieces)

1.  Light a gas grill.  Wrap wood chips in heavy duty foil and pierce the roil packet with a skewer.  Add the packet to the grill.  Cover and let the wood chips begin to smoke, 5 minutes.

2.  Meanwhile, in a large bowl, combine the apricot preserves with the Worcestershire sauce, light brown sugar, soy sauce, mustard, salt, pepper, garlic powder, sweet paprika, cayenne and ginger.  Scrape half of the mixture into a small bowl.  Add the chicken wings to the large bowl and toss to coat well in the sauce.  Let wings stand for 5 minutes.

3.  Grill the chicken wings, covered, over moderately high heat, turning them occasionally, until they are charred in spots and cooked through, 22 to 25 minutes.  Transfer the chicken wings to a platter and serve with reserved sauce on the side.  

Beer suggestion:  Citrusy wheat beer (SweetWater Sch'Wheat from Georgia)
Wine suggestion:  Fruit-forward Oregon Pinot Gris (2009 Montinore Estate)

Sandy's variation:  I really don't like to grill (I have a fear of it exploding) and the hubby wasn't home yet so I skipped the wood chips and baked them in the oven at 400 degrees.  I would occasionally turn them and baste them until they were cooked through and the skin was slightly crispy.  Oooooh, that sauce kind of caramelizes while baking and gets all sticky.  They were divine.

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11 comments:

bermudaonion said...

Your mom and I are alike in a lot of ways. I don't like wings either - they're too messy and too much trouble to eat.

By the way, that beer's retired, but there are a lot of good citrusy wheat beers to choose from.

JoAnn said...

When I did Weight Watchers (10+ years ago), I remember a single wing being something like 10 points! Have avoided them ever since, but will occasionally treat myself to one. This recipe could easily turn that into four.

Ti said...

I had to do a double-take when I saw this post. You cook?? When do you have the time?

These wings look mighty good. I could eat you under the table when it comes to hot wings. If we ever get together, we'll test that theory.

How are you doing?

rhapsodyinbooks said...

LOL at Ti's comment! I feel TOTALLY THE OPPOSITE of you about wings! The shape, the hair, the very idea! ugh. Don't go near them!

Linda said...

Yum. These look amazing. I pinned them. Hope to make them soon.

Kathleen said...

Yummy, sounds so good!

Melissa (Avid Reader) said...

I'm all about the spicy buffalo wings! Next time we meet up, maybe we'll do a wings place!

Tanya Patrice said...

Since I love wings, I'll have to try this recipe - it sounds fantastic.

Beth F said...

I love wings, but we usually do a dry rub so they aren't so messy to eat. On the other hand, this sounds so good ....

(Diane) bookchickdi said...

My sons love wings, I'm going to try this recipe.

Julie P. said...

I rarely eat wings because of the calories but I did have a few spicy garlic ones last night!