Spicy Apricot Chicken Wings
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!
Love wings and this looks great. (are you sure you are a girl?) 🙂
Your comment just made me bust out laughing! Thank you for that! It probably won’t help my case that I prefer my wings with a nice cold beer. :O
yup it does not help.:D
🙂
Sounds delicious.
They’re a favorite of mine!
This looks like heaven! And I looove your header! 🙂
Thank you so much Stephane! I hope to do a lavender post soon with the collection my header is from. I need about 10 more hours in my day…I’m pretty sure you understand! I’m loving following you on Instagram though…I get my vicarious French thrill daily that way. 🙂
Looks delicious!
I’m over on your site now reading about LaShawn and cracking up! Thanks – these are some of my favorite wings when the mood strikes!
This recipe is right up my alley. I LOVE hot wings. the hotter the better. these flavors look great. I am going to try your recipe out. My mouth is watering and now I am craving me some hot wings. Thank you for sharing!
Thanks for stopping by – I love hot wings, too and it’s a simple, guilty pleasure of mine when I make them!
Wow! Reading this recipe Lesley Ann, my tongue is already burning…lol. This is certainly packed with flavour and I shall be adding this to my developing recipe collection. Would you think this would be good to serve with couscous? I hope you have a great week. regards, James
🙂 It’s only as hot as you want to make it James, though you’d still want a little heat to counteract the sweetness. And yes, I think a side of couscous would be wonderful with these – that’s a fantastic serving idea! I hope you have a great week too, James…mine’s been a bit of a wreck but I keep thinking it can only get better from here. 🙂 Cheers!
I hope the week is getting better for you Lesley and once again many thanks for this recipe
Sneaking some time during these busy holidays to relax whilst browsing some recipes. Discoverd some lovely ones you posted in the past. Wishing you a wonderful holiday season. Merry Christmas to you, your family and all your loved ones!
Thank you so much Afraf! I’m hoping to catch up on my blog reading and recipes over the next few days also. Merry Christmas to you and your loved ones – I hope you’re enjoying the holidays so far!