This recipe comes from our friends at Kingsford to celebrate National Chicken Wing Day, July 29. It was developed by Chris Lilly of Big Bob Gibson’s BBQ and is adapted here to the gas grill.

Spicy Apricot Chicken Wings

Cook Time: 30 minutes
Prep Time: 4 hours
Yields: 4 to 6 servings

Marinade
1 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
1 teaspoon red pepper
½ teaspoon ground ginger

14 whole chicken wings cut into wings and drumettes (28 pieces total)

Instructions
Mix the marinade ingredients in a small bowl and whisk until well blended. Place the chicken in a shallow dish or resealable plastic bag and pour the marinade over the wings, turning to coat. Cover or seal, and marinate the wings in the refrigerator for 4 hours.

Fire-up your gas grill for indirect cooking, with a hot side and a cool side. When the grill temperature reaches 450˚F, remove the wings from the marinade (do not shake off the excess marinade) and place them on the cool side of the grill. Close the lid and cook indirect for approximately 30 to 35 minutes, flipping each wing piece once.

Remove the wings from the grill and serve.

Tony and Maribel are grilling fanatics. They live in Southern California where the sunshine allows for outdoor grilling almost every day of the year, and they do just that using their collection of Weber grills. When not grilling, Tony makes low & slow barbecue on his Weber Smokey Mountain Cooker or uses a taco cart with a flat-top griddle to make amazing Mexican fare.

Don’t think that Tony is the only one grilling in this household! Maribel knows her way around a Weber kettle and proves it in the photos they post on Instagram. Make sure to follow them to see what’s on the grill tonight…their photos will make your mouth water, I guarantee!

It’s fair to say from the photo above that Tony prefers cooking over charcoal, but some time ago he picked up a Weber Genesis gas grill that he calls “Jennifer” and uses it to make a variety of things, including the carne asada shown here.

Tony starts with two pounds of flap meat and cuts it into pieces that can be easily managed on the grill. The meat goes into a bowl and gets sprinkled generously with Lawry’s Seasoned Salt.

While the meat sweats, Tony prepares the marinade ingredients:

• 1/4 bunch of cilantro, chopped
• 1/2 white onion, cut into rings
• Juice of 4 limes
• Juice of 3 oranges
• 5 Tablespoons vegetable oil
• 1 Tablespoon cumin
• 1 Tablespoon black pepper
• 1 Tablespoon garlic powder
• 1 Tablespoon onion powder
• 3 jalapeño peppers, sliced in half
• 1 lime, cut into thin slices

Combine all the marinade ingredients and add to the meat. Allow the meat to marinate for two hours. “As with tradition, I added green onions that get grilled and eaten on the side,” says Tony.

Preheat the grill to MEDIUM HIGH heat. Place the meat, onions and jalapeños on the grill and cook the meat to medium well doneness, about 8 minutes per side. Turn the veg once or twice to cook evenly. You’ll notice that Tony snuck two hot links onto the grill for good measure.

Tony and Maribel serve carne asada with red rice and refried beans and salsa roja on the side…and always an ice-cold cerveza! You’ll find the recipes for the rice and beans on The Virtual Weber Bulletin Board:

• Red rice
• Refried beans with manteca
• Salsa roja

Thanks to Tony and Maribel for allowing me to share this amazing dish!