Chris Lilly’s Spicy Apricot Wings Marinade1 cup apricot preserves
¼ cup Worcestershire sauce
¼ cup brown sugar
2 tablespoons soy sauce
2 tablespoons Dijon mustard
2 tablespoons kosher salt
4 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons paprika
½ teaspoon cayenne pepper
½ teaspoon ground ginger
2 ½ pounds of chicken wings
I mixed the marinade ingredients in small bowl and whisked until well blended. The only change I made was to use ½ teaspoon of cayenne pepper instead of the 1 teaspoon the original recipe called for. I did this to keep the wife happy. She doesn’t like real hot, and cayenne can get hot. I poured the marinade into my vacuum tumbler and added ten chicken wings. They were tumbled for 20 minutes.
Using my new leg/wing rack, I took the marinated wings and put them on the rack.
Next was onto the grill grate on the PBC. I tried to see if I could hang the rack, but it would not have been the best choice, IMO.
After 50 minutes, I checked the wing temps with my thermometer.
I removed the wing rack from the PBC and brought them into the kitchen for serving.
Would I use this recipe again? Absolutely!! I might try some jalapeno powder instead of the cayenne, next time. These wings were outstanding!!
Art
