Apricot-Date Sticky Wings with Marcona Almonds

Apricot-Date Sticky Wings with Marcona Almonds

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Makes: 6 servings

Prep: 40 mins

Grill: 25 mins

Ingredients
  • 3 pounds split chicken wings without tips
  • 1/4 cup plus 2 tbsp. sherry vinegar
  • 2 tablespoons EVOO
  • Salt and pepper
  • 2/3 cup pitted dates
  • 1/3 cup pure apricot jam
  • 1/4 cup salted roasted marcona almonds, chopped
Directions
  1. In a large bowl, combine the wing segments, 2 tbsp.l vinegar, the EVOO and 1/4 tsp. each salt and pepper; mix well to coat. Let stand at room temperature for 30 minutes.
  2. Meanwhile, in a small saucepan, combine the dates, jam, remaining 1/4 cup vinegar and 1/4 cup water over low heat. Cover, bring to a simmer and cook until the sauce is thick and the fruit is soft, about 30 minutes. Using the back of a spoon, press the mixture through a strainer, making sure to scrape the thick sauce off the outside of the strainer. Let cool.
  3. Preheat a gas grill to 350 degrees . Add the wings to the hot grate, cover the grill and cook, turning occasionally, until browned and just cooked through, about 20 minutes. Increase the heat to medium-high and, using a brush, dab the apricot-date sauce onto the wings. Continue to grill, uncovered, occasionally turning and dabbing with more sauce, until the wings are cooked through and well glazed, about 5 minutes. Transfer to a serving dish and sprinkle the almonds on top.
Tip
  • TWIST AND TURN 'EM. Unlike breasts and thighs, which should be turned only once (we're talking to you, fidgety cooks!), flipping wings a few extra times helps them cook more evenly by bringing heat to their crevices.
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