Sunday, March 21, 2010

Apricot Srirachi glazed chicken wings

Tonight I was in the mood for some chicken wings, so I tried the apricot sriracha glaze from an earlier post.  I combined an 18oz. jar of apricot preserves with 1/3 cup each, creole mustard, sriracha pepper sauce, honey, and brown sugar.  I got the idea from a BBQ forum that I'm on.  The recipe called for orange marmalade instead of the apricot preserves.  Along with the wing I made fire roasted tomato risotto and balsamic glazed roasted chipolini onions.  The wings are sticky and sweet with a back heat from the sriracha pepper sauce.  I first marinaded them in my Bubbaque rub and grilled them on the Weber grill.  The fire roasted tomato risotto was creamy and had a great sharpness from the Parmesan cheese.  All together the meal was outstanding.  My wife bought me an apple pie for later with some Breyers vanilla bean ice cream.  I can't wait.

Good cooking.

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