Sunday, October 28, 2012

Spicy Apricot Wings

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:

Apricot preserves
Worcestershire Sauce
Brown Sugar
Soy Sauce
Dijon Mustard
Kosher Salt
Black Pepper
Garlic Powder
Paprika
Cayenne Pepper
Ginger


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.

 I cooked these at 450f direct on a raised grid for about 40 minutes. I needed Labon for this cook. He's super vigilant about flipping and turning the wings to cook them evenly. I checked on these about every 10 minutes and some of them got pretty charred. Given how sugary this marinade was, I should have known better.



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? 

Anyway, they were tasty and I especially liked the kick from the cayenne. It was just the right amount. It was a nice reward after a hard day of yard work.

2 comments:

  1. That is one of the few recipes from the book that I have not tried. Try the soy caramelized wings, that sauce is amazing. I like to cook the sauce onto the wings in the last 15 minutes of cooking.

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  2. Chris, I typically do the same thing--cook the wings naked and then add the sauce at the end. Since this recipe called for marinating the wings in the sauce I went with it. But next time I think I'll go back to tossing them in the sauce after they've cooked most of the way. I'll try the soy caramelized! Thanks for the suggestion!

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