These sweet Apricot Chicken Wings are a fun alternative for those folks who don’t enjoy the Hot-N-Spicy sauces common on wings. These are easy to make and oh-so delish!
Apricot Wings came about on accident. Quite a few years ago, we made a recipe that used apricot jam on shrimp and we loved it! I thought we’d try an apricot jam based recipe on chicken wings, and I am glad I did!
🍲 Preparation
Step One: Combine one cup of apricot jam with ketchup, apple cider vinegar, garlic, soy sauce, brown sugar and honey.
Step Two: Put all the ingredients in a small saucepan and bring it to a boil. Don’t skip this step because the mixture will have a gritty texture until it boils!
Step Three: After it boils and is thoroughly mixed together, let it cool completely to thicken use it as a really nice glaze on the chicken.
This recipe lends itself to making for a Friday or Saturday night dinner. It only takes a few minutes, but it’s a great way to save time in preparing meals for the weekend.
I also like to make this glaze and just use a scoop of it on some plain grilled chicken during the week! It is incredible, I promise you.
🔥 Grilling Instructions
Step One: Set up the grill for indirect heat at 350 degrees. Cook them for about 10 minutes on each side.
Step Two: For the last few minutes, set up the grill for direct heat. This will allow the skin of the chicken wings to crisp up nicely. Brush on the apricot glaze, flip the chicken wings over, and add more glaze.
Step Three: Brush on two or three coats and let the wings finish cooking. Remove them when the skin is nice and crispy.
💡 Recipe Tips
This glaze works perfectly with pork as well as chicken. Make a bit extra to brush on pork chops.
I save a little bit of money by picking up the family pack of wings. It is more than we can eat in one sitting, but the grill is already warmed up, and these work great for leftovers in lunches.
Related Wing Recipes
Garlic Parmesan Wings – This tossed chicken wing recipe is guaranteed to keep vampires away! It is packed with garlic and tastes even better the second day!
Double IPA Wings – A nice IPA dry rub and homemade IPA sauce makes these so tasty!
Pineapple Mango Wings – This is a fun tropical twist that is a huge favorite in our family. Make a batch with the leftover grilled chicken.
Apricot Glazed Chicken Wings
Ingredients
- 12 Chicken Wings
Apricot Glaze
- 1 cup Apricot Jam
- 1/2 cup Ketchup
- 1 tbsp Soy Sauce
- 1/2 cup Brown Sugar
- 1/2 cup Honey
- 1 tbsp Apple Cider Vinegar
- 1 clove Garlic minced
Instructions
Prepare the Glaze
- Mix all ingredients in a small pan and heat. Stir occasionally until the sugar dissolves. Remove from heat and allow to cool to thicken.
Grill the Chicken Wings
- Set the grill temperature to 350 degrees on indirect heat. For Kamado grills, add a plate setter. For gas grills, turn off the center burners.
- Grill each side of the chicken wings for 10 minutes
- Change to direct heat to make the skin crispy
- While the wings are on direct heat, brush on the glaze. For the best results, brush the glaze on several times to create a nice coating.
- Remove when the internal temperature reaches 165 degrees
Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)
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