Grilled Apricot-Balsamic Chicken Wings
These wings are grilled then drizzled with a delicious apricot-balsamic reduction, and topped with chopped red onions and parsley. A tasty addition for any get together.
Servings: 4 people
- 3 pounds chicken wings
- 1 tablespoon onion powder
- 1 tablespoon dried parsley
- 2 teaspoon coarse ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 1 3/4 cups balsamic vinegar
- 1 tablespoon apricot preserves
- 1/4 teaspoon sea salt
- 1/4 teaspoon mild chili powder
- 1/4 cup red onion finely chopped)
- 2 tablespoons flat leaf parsley (chopped, or 2 teaspoons dried parsley)
- Quick brine wings in a solution of 1 quart water, 1/4 cup salt and 1/4 cup white sugar. While wings are in the brine, it is time to prepare the balsamic reduction. Pour 1 3/4 cups of balsamic into a small saucepan, bring to a boil, and reduce heat to medium or medium-low. Mixture should be reduced by half within 8-10 minutes. Once balsamic has begun to thicken, stir in apricot preserves, salt, and chili powder. Cook for additional 2-3 minutes. Remove from heat and allow to cool and thicken further.
- Remove wings from brine, rinse well, and pat dry with paper towels. Preheat grill for medium heat. Apply seasoning to wings, making sure to they are well coated. Place wings onto grill and cook for 30-40 minutes turning often. Once wings have cooked through (175 degrees F.) and have nice crisping and grill marks, remove and arrange onto platter. Drizzle with balsamic reduction, and top with chopped red onion and parsley.