The distinct flavors come with the creativity in the sauce and glazes that are used on the meat. You could have anything from Caribbean, Thai, Korean, Southern-style, and nearly every other type of flavor for a sauce on a wing. The possibilities really are endless.
This recipe combines two unique flavors that I wouldn’t normally associate with each other – orange marmalade and Dijon mustard. And they work very well together!
Recipe: Chicken Wings with Orange-Mustard Glaze
Adapted from Weber’s Real Grilling Cookbook
½ cup cider vinegar
½ cup Dijon mustard
½ cup orange marmalade
1 teaspoon chili powder
1 teaspoon granulated garlic
1 teaspoon salt
1 teaspoon extra virgin olive oil
¼ teaspoon curry powder
½ teaspoon black pepper
½ teaspoon ground ginger
16 chicken wings, wing tips removed
Make the Sauce
In a medium saucepan, whisk the vinegar, mustard, marmalade and spices together. Bring the sauce to a boil, then lower the heat to allow the sauce to simmer for approximately 15 minutes while stirring occasionally. Remove pan from heat and allow the sauce to cool to room temperature.
Place the chicken wings in a large re-sealable plastic bag and pour in half the sauce. Press the air out of the bag and seal tightly.
Mix the ingredients together in the bag to cover the chicken wings with sauce and refrigerate for two hours, turning occasionally.
Remove the chicken from the bag and discard the sauce in the bag. Grill the chicken over direct low heat until the meat is no longer pink at the bone, which should take approximately 30-40 minutes.
As you grill the chicken, brush the wings with the other half of the remaining sauce. Turn the chicken occasionally while cooking and generously apply the sauce to create a glaze and coating for the meat.
Serve warm. Enjoy!
Special shout out to Nicole for helping make these tasty wings.