Spicy Apricot Wings

• 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 Pitmasters Tip, page 134)

1. Mix the marinade ingredients in a small bowl and whisk until well blended.
2. Place the chicken in a shallow dish or resealable plastic bag and pour the marinade over the wings, turning to coat.
3. Cover or seal, and marinate the wings in the refrigerator for 4 hours.
4. Build a charcoal and/or wood fire on one side of the grill, leaving the other side void.
5. This will create an area for indirect heat.
6. When the temperature reaches 450F, remove the wings from the marinade (do not shake off the excess marinade) and place them on the grill grate away from the coals.
7. Close the lid and cook for approximately 30 to 35 minutes, flipping each wing piece once.
8. Remove the wings from the grill and serve.
9. Indirect heat
10. Hickory, Apricot, Apple

apricot preserves, worcestershire sauce, brown sugar, soy sauce, mustard, kosher salt, black pepper, garlic, paprika, cayenne pepper, ground ginger, chicken

Taken from www.epicurious.com/recipes/food/views/spicy-apricot-wings-377297 (may not work)