Recipe Database
Chef Fred's Spicy Apricot Wings
Chef Fred's Spicy Apricot Wings
Ingredients
Serves: 6

Chef Way The cooks at Big Bob's marinate chicken wings for about four hours
in a spicy apricot sauce before tossing them on the grill.

Easy Way An apricot-based sauce brushed on chicken wings before grilling
gives them plenty of flavor; extra sauce is good for dipping.

1/2 cup hickory, apple or apricot wood chips
1/2 cup apricot preserves
2 tablespoons Worcestershire sauce
2 tablespoons light brown sugar
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon sweet paprika
1/2 teaspoon cayenne pepper
1/4 teaspoon ground ginger
3 pounds chicken wings, wing tips removed and wings cut into 2
pieces.

Instructions
Light a Big Green Egg, set it to 345ยบ

Wrap the wood chips in heavy-duty foil (or not) and pierce the foil packet with a skewer.

Add the packet to the grill. Cover and let the wood chips begin to smoke, 5 minutes.

Meanwhile, in a large bowl, combine the apricot preserves with the Worcestershire sauce, light brown sugar, soy sauce, mustard, salt, black 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 the chicken wings stand for 5 minutes.

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 the reserved sauce on the side.


Notes
- Recipes cooked and developed by the team of Kevin Jenkins, Fred Genovese & Mike Papa of Peppers Stock. These recipes were cooked and performed during our show at The North Georgia Eggfest in Hiawassee, Ga. We had a wonderful time there for their first Eggfest.

Also thanks to the Hiawassee Hardware for their participation and especially John Hall for putting the event together, and Brenda McKinney for handling the Big Green Egg details.

The pork loin made it to the after party and was served and totally consumed.