I love a big dish of spicy, messy chicken wings sometimes! I’m a crispy-wing kind of girl though; I like the skin to have a bit of crunch to it, so cooking them on the grill is an easy way to achieve this. If you don’t like your wings spicy, you can certainly omit or adjust the jalapeno and cayenne in this. I use the jalapenos from our garden when I can and they are very, very hot.
Feel free to pop these into the oven, instead of on the grill, too. Oven-roasted chicken wings are delicious! If you’re cooking these in the oven, spread them out on a similar pan to what I use here, or a baking sheet, and bake in a preheated 375° oven for about 40 minutes. If you want nice, caramelized wings, pop them under the broiler for the last 5 minutes or so, until the edges start to brown a bit.
Spicy Apricot Chicken Wings Recipe
- 2/3 cup apricot preserves
- 2 tablespoons light brown sugar (packed)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon low-sodium soy sauce
- 1 1/2 tablespoons Dijon mustard
- 2 large garlic cloves, minced
- 2 inch chunk of fresh ginger, minced
- 1 jalapeno, minced
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 3 lbs of chicken wings (cut into drumettes and wings pieces, with the tips removed)
Whisk together all but chicken wings in a bowl. Add wings and marinate overnight. Remove wings from marinade and arrange wings in a single layer in a grill-safe pan. (I admit I use the throw-away aluminum pans for this – it makes life easy and clean up is a breeze!) Grill at medium-high heat for 25 minutes then, using a long pair of tongs, place wings directly on grill until the skin begins to caramelize, about 10 minutes more. Enjoy!