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.