This past Sunday a buddy of mine was throwing a BBQ and though he didn’t ask for food donations…come on…it’s a BBQ….so I couldn’t resist! I didn’t have much time to prepare something and wanted to kick in something simple and delicious that I figured would be welcomed by a crowd of beer-drinking friends in the hot Florida weather. I decided to cook up some Grilled Sticky Apricot Chicken Wings using a yummy apricot glaze sauce that I use a lot on an apricot pork tenderloin dish I like to cook.
There are several ways to cook wings on a grill: direct; 2-zone direct to indirect or indirect to direct; or just indirect. This time around I went with 100% indirect using the Vortex BBQ on my Weber kettle. An added benefit of my setup is that I use the Craycort cast iron grill grate which is my favorite grate to use with my kettle. Using the Vortex for an indirect wing cook is simple: place the Vortex wide end down and narrow end up and fill it with hot coals. Stabilize your kettle around 350° – 400° then place chicken wings all the way around the outside perimeter of the grate (as shown in the video below). The fast, upward heat from the Vortex hits the lid of the kettle then radiates back down, creating an evenly heated environment, which is ideal for perfectly cooked wings.
All I did to prep the wings was coat them in some olive oil then dust them with some of the Dizzy Pig Dizzy Dust all purpose rub. After they cooked about 20 – 25 minutes, I glazed them in the apricot glaze recipe I have listed here. Only difference is that lately (and for this wing cook), I normally don’t add the oil or the oregano. Cook the wings until an internal temperature of 165° is achieved and serve nice and hot. Recipe video from start to finish is below, so let me know if you have any questions in the comments section below. Enjoy!