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I had been jonesin’ for these peach apricot chile wings from the moment I ran across the original recipe. Not because I’m a big fan of apricots, mind you, but because i knew that the combination of sweet peach and apricot would go perfectly with spicy chile sauce. Heck, I think the sauce even changed my mind about apricots!
A Wonderful Taste Combination
I cooked these peach apricot chile wings on my Weber charcoal grill using the Vortex insert, which gives me that great crunchy skin and fantastic grilled flavor without a lot of effort. In fact, just about no effort whatsoever.
Usually I toss my wings with sauce after they are cooked, but this time I brushed some of the sauce onto the wings just before removing them from the grill. The sauce ‘set up’ a bit, making for the best sticky yummy wings you could imagine. I also served a bit extra of the sauce on the side for dipping.
I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!
Also try my San Antonio wings.
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Peach Apricot Chile Wings
Ingredients
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
For the sauce
- 6 ounces peach preserves
- 6 ounces apricot preserves
- 1 cup Thai chili paste such as Sambal Oelek
- 1 teaspoon fresh lime juice
- 1 tablespoon fresh cilantro minced
Instructions
For the wings
- Toss wings in sauce before serving. Click here for our guide on how to sauce your wings.
For the sauce
- Combine all ingredients in a saucepan over medium heat.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
