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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.