Please don’t judge me when I tell you I will smear this glaze on any part of the chicken, on cold salmon, on the torn heel of a baguette and on a spoon. But for now, grill some wings over direct heat for about 10 minutes, move them off to the side of the grill with no direct flame, brush them generously with this put-it-on-everything sweet, tangy and spicy glaze and let the glaze cook right in.
What better way to reward your labors?
Raspberry-Sriracha Glazed Wings
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon salt
3 pounds wings, tips removed and split at the joint
3/4 cup seedless raspberry preserves
1 tablespoon sriracha (or more to taste)
1 tablespoon orange juice
- Prepare the grill for both direct and indirect cooking by heating half the area over medium high (so the internal temperature of the grill reaches between 350° and 450 °. When the grill is hot, brush the grates lightly with oil.
- Combine the garlic powder, cumin and salt; toss with the wings.
- Combine the preserves, sriracha and orange juice in a saucepan and cook, stirring, over medium heat until the mixture is smooth (about 4 minutes).
- Place the wings in an even un-crowded layer over direct heat and close the lid. When the wings are golden brown on the underside and readily release from the grill surface, about 5-6 minutes, turn and cook them until they again are golden and release from the grill, about another 5-6 minutes. Move them over to the indirect side of the grill, brush with some of the glaze, and continue cooking, occasionally brushing with additional glaze, until the chicken is cooked through and the skin is crisp, about another 10 minutes.
Makes about 10-12 servings for an appetizer