• Andrew Zimmern Cooks: Grilled Chicken Wings


Grilled Chicken Wings with Apricot-Mustard Glaze

By Andrew Zimmern

A foolproof flavor combination, apricot and mustard have an affinity for each other. I love adding my Moroccan Moon seasoning to the marinade, an aromatic blend of turmeric and lemon peel that works its magic on anything I throw on the grill. This glaze is an easy way to dress up chicken wings off the grill but also pairs well with pork, such as this sautéed pork tenderloin or centerpiece pork rib roast.

Watch Andrew make this recipe:

Grilled Chicken Wings with Apricot-Mustard Glaze

Servings: 4


  • 2 pounds chicken wings, separated at the joint
  • 1 cup plain Greek yogurt
  • 3 tablespoons AZ & Badia Moroccan Moon seasoning
  • 1/2 cup apricot jam
  • 1 tablespoon fresh lemon juice
  • 1/3 cup Dijon mustard
  • Chives, chopped for garnish


Place the chicken wings in a large bowl or zip top bag with the yogurt and Moroccan Moon seasoning. Mix to evenly coat, and let marinate in the refrigerator overnight.

Remove the chicken from the fridge. Prepare a grill for high indirect cooking. Clean and oil the grate.

Cook the wings over indirect heat for about 12 minutes total, turning occasionally. Brush the wings with a little vegetable oil if needed between flips to ensure the wings don’t stick. Finish the wings over high heat, directly over the coals, until lightly charred and crispy.

While the wings are cooking, place apricot preserves, lemon juice and mustard in a large mixing bowl. Whisk to combine.

As the wings come off the grill, place them in the mixing bowl with the apricot mixture and toss to coat.

Spill onto a platter, garnish with chives and serve.

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