When I take these grilled wings to events, there are never any leftovers! Friends and family love them. —Ashley Gable, Atlanta, Georgia
Ingredients
- 12 chicken wings (about 3 pounds)
- 3 tablespoons canola oil, divided
- 1 garlic clove, minced
- 1 cup ketchup
- 1/2 cup cider vinegar
- 1/2 cup cherry preserves
- 2 tablespoons louisiana-style hot sauce
- 1 tablespoon worcestershire sauce
- 3 teaspoons coarse salt, divided
- 1 teaspoon coarsely ground pepper, divided
Instruction
- Cut through 2 wing joints; discard wing tips. In a small saucepan, heat 1 tablespoon oil over medium heat. Add garlic; cook and stir 1 minute. Stir in ketchup, vinegar, preserves, hot sauce, Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Cook and stir until heated through. Brush wings with remaining 2 Tbsp. oil; sprinkle with remaining 2 tsp. salt and 1/2 tsp. pepper.
- Grill, covered, over medium heat 15-18 minutes or until juices run clear, turning occasionally and brushing with glaze during last 5 minutes of grilling. Serve with remaining glaze.
