• Grilled Chicken Wings with Apricot-Mustard Glaze


Tangy Grilled Wings

By Andrew Zimmern

Glazed with a combination of apricot preserves, mustard and sherry vinegar, these grilled chicken wings have an irresistible sweet and tangy flavor.

Grilled Chicken Wings with Apricot-Mustard Glaze

Servings: 6


  • 2 to 3 pounds chicken wings
  • 6 cloves garlic, smashed
  • 2 cups fresh squeezed orange juice
  • 1 serrano chile, minced
  • 2 teaspoons ground black pepper
  • 1/4 cup shallot, minced
  • 1 tablespoon sea salt
  • 3 tablespoons canola oil
  • 8 ounces apricot preserves
  • 6 tablespoons Dijon mustard
  • 4 tablespoons sherry wine vinegar
  • 1 teaspoon sea salt


Remove the wing tips from the chicken wings. Place in a gallon zip-top bag.

In a large mixing bowl, whisk together the garlic cloves, orange juice, serrano chile, black pepper, shallot and salt. Pour marinade over wings and let sit overnight in the refrigerator. Occasionally agitate the bag every few hours during waking hours.

Remove wings from marinade. Place in a large bowl and drizzle with canola oil, tossing to coat.

Prepare a grill to cook the wings over medium direct heat. Place the wings on the grill and cook for 10 to 12 minutes, until the wings are charred and cooked through.

While they are cooking, place apricot preserves, mustard, vinegar and salt 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 and serve.

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