Sticky, sweet Asian Chicken Wings!

Tried out a recipe we found online this weekend for sticky sweet asian wings. This recipe calls for apricot preserves, brown sugar, hoisin sauce, soy sauce, minced ginger ,minced garlic, honey, Chinese five spice, sesame oil and lemon juice. I'll post the measurements below.

We cooked them on the grill at around 250 for two hours and basted with the glaze a couple of times towards the end. Letting those layers of glaze carmalize is what makes these Wings so tasty and look so good.

If you're a fan of Chinese take out, try these Wing.! Easy and delicious! Don't forget napkins!

Here's the list of ingredients. Don't forget to reserve a bit for basting later.

1 bag of chicken wings ( I don't know the size, its about 20-30 little wings from the frozen food section at the grocery store.)

4 cloves garlic minced
Jar of apricot preserves
1/4 c hoisin sauce
1/2 c honey
1/4 c soy sauce
sesame oil 1 tbsp
1 tbsp Chinese 5 spice
Juice of 1 lemon

(If you want heat you can add Sriracha sauce to taste.)

Mix the all the ingredients together and reserve some for glazing on the grill. Add chicken wings and marinade to a gallon ziplock bag and massage to combine. Let the wings marinate for at least 4 hours. We prefer overnight.

Place the wings right from the bag onto the grill. Baste and turn the wings after an hour and then again every 20 minutes until they're done. Chicken should be cooked to 165-170 degrees.

These Wings are fantastic! We're trying this glaze on ribs this weekend coming up! Stay tuned!