Recipe by Smucker's® Orchard's Finest™
"These succulent chicken wings are grilled with a glaze of peach-apricot preserves, Thai sweet red chili sauce, fresh cilantro and lime juice."
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1 (12 ounce) jar
Smucker's® Orchard's Finest™ Coastal Valley Peach Apricot Preserves
Thai sweet red chili sauce
minced fresh cilantro
Crisco® Original No-Stick Cooking Spray
1 (2 1/2 pound) bag
chicken wing sections
This recipe caught my eye on the Buzz and I decided to try it with bone-in, skin-off chicken breast halves. Hubs grilled them, applying the sauce the last 5-10 minutes of grilling and they came off the grill looking beautiful. And the best part was they tasted great! This was not nearly as sweet as I thought it might be, which is a good thing. I think you could probably use any kind of chicken and it may also be great on pork. We’ll be making this again soon! UPDATE 4/21/12: I made this again but used the glaze on pork tenderloin (see my photo), again basting with the glaze the last 5-10 minutes of grilling time. Excellent!! Equally as good as the chicken version, try it!
This glaze was WAY too sweet and not spicy enough. It's all personal preference with these things but with so many positive reviews I was optimistic that we would like it. Too bad it didn't turn out like we had hoped.
This was super yummy. We used boneless skinless chicken breast and then cut it up into bite size pieces and served it over coconut rice. We all loved it including our little kids.
Enjoyed this recipe, but it was a little sweet, so I added some hot sauce to the dipping glaze.
I have been on a wing kick lately and requested that my husband make these for my birthday. He doesn't like the smell of frying oil, and since these were grilled, he was happy to make them. OH MY GOSH THEY WERE AMAZING! I could have eaten hundreds. Ok, maybe not hundreds, but it sure felt like it because they were THAT GOOD! We couldn't find the peach/apricot glaze so just bought peach preserves and apricot preserves seperately and mixed them together. We also didn't have cilantro and so he left it out and they still were to die for. Crispy, sticky, and amazing.
This sounded too good to pass up and it was! I didn't plan on modifying the recipe but when I looked at the ingredients of all the brands of sweet Thai chili sauce and they all started with sugar I had to make a change. I used Thai chili sauce instead and PERFECTION! Just use mild if you don't want it really spicy. Okay, I also used boneless skinless chicken breasts and eliminated the cilantro because I can't stand it, but that just shows how versital this recipe is. I also used peach apricot preserves because that's what the store had. I grilled the chicken on the BBQ (didn't marinate ahead of time). To go with this I made the Asian Coconut Rice recipe from this site. I know my family will be requesting this a lot. Easy & delicious!
Very good. Will use this recipe again but might thicken it up a bit next time so that more will stick to the chicken
Rating the glaze only...I used bone-in breasts and roasted these, so I can't speak to the wings. The sauce was about as simple as you can get, but I thought it was too sweet and not spicy enough, so I added some shrircha to spice it up. There is another Asian-inspired glaze recipe here at AR that I like more, but for ease, you can't beat this one.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Chicken Wings with Sweet Red Chili and Peach Glaze
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 128
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