My wife and I raked, blew and bagged over 40 bags of leaves on Saturday. You can see by all the leaves on the surrounding trees that this was merely round one. After spending the day raking, I was ready for a tasty reward.
And by the way, look what my parents gave me for my birthday: Big Bog Gibson's BBQ Book! These wings were my first recipe to try from the book.
It didn't take too much study for me to jump on Spicy Apricot wings. The marinade consisted of:
The recipe called for the wings to marinate for 4 hours. I gave them just under two hours in a freezer bag.
Here are the wings in the marinade. Above in the sink are some snippets of chicken skin. Am I the only one who likes to trim up the wings so they're not so fatty?
My dad has apple trees on his property. So when a recipe calls for apple chips, he's the real thing on hand. Me? I buy this stuff in bags at the hardware store. For these wings I threw on a handful of apple chips before the wings went on. They were dry chips. As I watched them burn up on impact, I decided it's important to soak 'em in water for an hour first if you expect any significant smoke flavor in your food. The smoke flavor made it into these wings, but it was very subtle.
A little char is ok in my book. These wings were quite good. I have to say that the flavor wasn't quite as balanced as I expected. The soy, Worcestershire and salt flavors were a little too heavy for me. I would have liked for a little of the sweetness to have poked through all that. So I may try them again and use less salt than the recipe calls for. I might also try doing them indirect--but I like the dryer, crispier texture you get from the direct heat. Maybe start them indirect and finish them direct?