Cooking Instructions
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Step 1
Season
Chicken Wings (2 lb)
with
Salt (1/2 Tbsp)
,
Ground Black Pepper (1 tsp)
,
Smoked Paprika (1 Tbsp)
,
Fresh Rosemary (1 tsp)
,
Fresh Lemon Thyme Leaves (1/2 tsp)
, and
Garlic Powder (1 tsp)
. Mix well with your hands, then let chicken sit for 15 minutes.
Step 2
For the bbq sauce, in a pot over medium heat, add
Apricot Preserves (1/2 cup)
,
Ketchup (1/2 cup)
,
Dried Oregano (1 tsp)
,
Red Chili Peppers (1/4 tsp)
,
Distilled White Vinegar (2 Tbsp)
,
Brown Sugar (1 Tbsp)
,
Dried Minced Garlic (1/2 Tbsp)
, and
Water (3/4 cup)
. Whisk together and cook just until heated through.
Step 3
Add chicken onto a charcoal grill. Cook for 6 minutes on each side.
Step 4
Transfer chicken to pans, then cook for another 20-25 minutes on the grill, shaking chicken halfway through. The internal temperature should reach 165 degrees F (75 degrees C).
Step 5
Dip each chicken piece into the glaze, then return to the pans.
Step 6
Pour the glaze over the chicken. Grill for another 10-15 minutes.
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