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.
- 3 pounds chicken wings, flats and drumettes
- For rub:
- 1 tablespoon onion powder
- 1 tablespoon dried parsley
- 2 teaspoon coarse ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- For apricot-balsamic glaze:
- 1 3/4 cups balsamic vinegar
- 1 tablespoon apricot preserves
- 1/4 teaspoon sea salt
- 1/4 teaspoon mild chili powder
- 2 tablespoons finely chopped red onion (for garnish)
- 2 tablespoons finely chopped flat leaf parsley (for garnish)
- 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 thickened, stir in apricot preserves, salt, and chili powder. Cook for additional 2-3 minutes. Remove from heat, let mixture cool and thicken further.
- Preheat grill for medium heat.
- Remove wings from brine, rinse well, and pat dry with paper towels. Apply seasoning rub to wings; coat well. Place wings onto grill and cook for 30-40 minutes turning 4-5 times during cooking process. Watch for burning, and move wings to cooler side of grill if needed.
- Once wings have cooked through ( reaching an internal temperature between 165-175 degrees F.), and have a nice crispiness and grill marks, remove from heat and arrange onto platter. Drizzle with balsamic reduction, and top with chopped red onion and parsley. If you're not a fan of red onions, you can substitute with chopped greens onions or chives.
Photo by: repinanatoly/Depositphotos