My husband never met a grilled chicken wing he didn’t like. As it turns out, the members of my book club—all foodies in addition to being passionate readers– also couldn’t turn down this homey favorite! I found this out when I hosted the monthly meeting for our group this week and included a platter of grilled wings coated with an apricot lime glaze. Many of my pals went back for seconds, and some for thirds, of these golden wings garnished with lime wedges.

Our son, Mike, an expert griller, created this recipe, sharing it with me a few years ago. The wings, marinated in a flavorful mixture of apricot preserves, lime juice, soy sauce, a hint of sriracha plus fresh ginger and garlic, are grilled until lightly charred on the outside and tender beneath. They are sweet, tart, hot, and spicy all at the same time. For grilling you can use an outdoor grill or sear them on a hot stovetop grill pan for a few minutes, then transfer them to a baking sheet to finish in the oven. I’ve included the directions for both methods in the following recipe.

These wings can be cooked several hours ahead, then covered with foil, and reheated in the oven. The marinade, strained and then boiled down into a light syrup, makes a handsome glaze for the cooked chicken. At the end of our book club meeting, my spouse spotted a few remaining wings on the buffet and scooped them onto a plate to savor for his dinner!

 

 

 

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Grilled Chicken Wings with an Apricot Lime Glaze

1/2 cup apricot jam or preserves
1 tablespoon grated lime zest (from about 3 limes)
3 tablespoons lime juice
3 tablespoons reduced sodium soy sauce
3 tablespoons chopped cilantro plus 2 to 3 teaspoons extra for the garnish
1 tablespoon chopped  garlic
1 tablespoon chopped ginger
1 1/2 teaspoons sriracha
2  to 2 1/4 pounds chicken wings split into drumettes and wingettes (also known as flats)
Canola or olive oil for grill rack
Sea salt such as fleur de sel or Kosher salt
2 teaspoons lime juice for drizzling over the wings
6 lime wedges for garnish

1.Combine apricot jam, lime zest, lime juice, soy sauce, 3 tablespoons of cilantro, garlic, ginger, and sriracha in a medium bowl. Whisk to blend.

2. Place chicken wings in a glass on non-reactive dish that will hold the wings comfortably in a single layer and cover with marinade. Toss to coat well on all sides. Cover with plastic wrap and refrigerate at least 6 hours or even better overnight. Turn several times while marinating.

3.Remove the wings from the marinade and pat dry with paper towels. Reserve the marinade and strain through a sieve into a small, heavy saucepan. Set aside to make a glaze for the wings.

4.You can grill the wings on a stove top grill pan and then finish them in the oven or you can grill them on a gas or charcoal grill.

For the stove top/oven method: Preheat oven to 400 degrees F. Have ready a large, rimmed baking sheet lined with foil and with a cooling rack set over the foil. Oil a stove top grill pan with canola oil and set over medium heat. When pan is very hot, add enough wings to fit comfortably on the grill and sear until grill marks appear, about 2 1/2 to 3 minutes per side. Watch carefully so you don’t burn them. Transfer the wings to the rack on the baking sheet. Continue with any remaining wings.

Bake wings, turning every 10 minutes with tongs, until tender when pierced with a sharp knife and an instant read thermometer registers 165 degrees inserted into the thickest part of a wing and not touching the bone. For small wings, the time should be about 25 to 30 minutes, and for larger ones, 35 to 45 minutes or more.

For gas or charcoal grills, oil the racks with canola oil.  Sear the wings until they are charred on both sides, 5 to 6 minutes or less. Watch carefully so they don’t burn. Then close grill top (with vents open on charcoal grill) and keep heat at about 350 to 375 degrees for gas grills, and indirect heat for charcoal ones. Cook turning often until chicken wings are tender when pierced with a sharp knife and a thermometer registers 165 degrees F. Remove to a serving platter.

5.While wings are cooking, place the strained marinade in the saucepan over high heat. Bring to boil and cook until mixture has reduced by more than half and is slightly syrupy, 5 minutes or more. Watch carefully so that mixture does not burn. Remove from heat.

6.When wings are done, remove from the oven and cool 4 to 5 minutes. Brush wings with glaze. Transfer wings to a serving platter and sprinkle lightly with sea salt. Drizzle 2 teaspoons lime juice over wings and sprinkle them with the remaining 2 to 3 teaspoons cilantro. Garnish platter with lime wedges.

Serves 4 to 6 as an appetizer

Copyright Betty Rosbottom 2026