If there is one fruit whose flavor melds perfectly with chicken, it is the apricot, but incorporating juice or fruit chunks into barbecue sauce can give grilled foods a charred fruit flavor. The alternative is a fruity marinade that can be tasted throughout the meat, not just on the skin. The recipe gives fruit lovers (and wing lovers) the best of both worlds in one simple step, as the marinade forms a sweet glaze while the chicken cooks.

　　

Ingredients

serves 4 to 6

　　

Marinade

1 cup apricot preserves

　　1/4 cup Worcestershire sauce

　　1/4 cup brown sugar

　　2 tablespoons soy sauce

　　2 tablespoons dijon mustard

　　2 tablespoons kosher salt

　　4 teaspoons black pepper

　　2 teaspoons garlic powder

　　2 teaspoons paprika

　　1 teaspoon cayenne pepper

　　1/2 teaspoon ground ginger

　　14 whole chicken wings cut into wings and drumettes (28 pieces total, see Pitmaster’s Tip, page 134)

　　

Step 1

Mix the marinade ingredients in a small bowl and whisk until well blended. Place the chicken in a shallow dish or resealable plastic bag and pour the marinade over the wings, turning to coat. Cover or seal, and marinate the wings in the refrigerator for 4 hours.

　　

Step 2

Build a charcoal and/or wood fire on one side of the grill, leaving the other side void. This will create an area for indirect heat. When the temperature reaches 450°F, remove the wings from the marinade (do not shake off the excess marinade) and place them on the grill grate away from the coals. Close the lid and cook for approximately 30 to 35 minutes, flipping each wing piece once. Remove the wings from the grill and serve.

　　

Cooking Method

Step 3

Indirect heat

　　

Suggested Wood

Step 4

Hickory, Apricot, Apple

　　Big Bob Gibson's BBQ Book by Chris Lilly. Copyright © 2009 by Chris Lilly. Published by Crown Publishing Group. All Rights Reserved.Vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q, Chris Lilly oversees the two company-owned restaurants as well as their new chain of franchises.