Grilled Chicken Wings with Sweet Red Chili and Peach Glaze Recipe | Yummly

Grilled Chicken Wings with Sweet Red Chili and Peach Glaze

SMUCKER'S(3)
Brittany Hawkins: "so good. i didnt have a grill so i used the oven…" Read More
6Ingredients
30Minutes
710Calories
Read Directions
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Ingredients

US|METRIC
  • 12 ounces Smucker's Orchard's Finest Coastal Valley Peach Apricot Preserves
  • 1 cup Thai sweet red chili sauce
  • 1 teaspoon lime juice
  • 1 tablespoon fresh cilantro (minced)
  • Crisco Original No-Stick Cooking Spray
  • 2 1/2 pounds chicken wing (sections)
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    Directions

    1. COMBINE preserves, chili sauce, lime juice and cilantro in medium bowl. Place half in serving bowl.
    2. SPRAY grill grates with no-stick cooking spray. Heat grill to medium heat. Grill wings 20 to 25 minutes turning several times until juices run clear. Dip wings in remaining glaze. Grill wings an additional 3 to 5 minutes turning once. Serve warm with additional reserved glaze on side.
    3. Glaze is also great brushed on grilled salmon, chicken, pork tenderloin or smoked sausage.
    Discover more recipes from Smucker's

    NutritionView More

    710Calories
    Sodium47% DV1120mg
    Fat71% DV46g
    Protein104% DV53g
    Carbs5% DV14g
    Fiber16% DV4g
    Calories710Calories from Fat410
    % DAILY VALUE
    Total Fat46g71%
    Saturated Fat11g55%
    Trans Fat
    Cholesterol220mg73%
    Sodium1120mg47%
    Potassium700mg20%
    Protein53g104%
    Calories from Fat410
    % DAILY VALUE
    Total Carbohydrate14g5%
    Dietary Fiber4g16%
    Sugars8g16%
    Vitamin A20%
    Vitamin C25%
    Calcium6%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    Brittany Hawkins 7 months ago
    so good. i didnt have a grill so i used the oven and me & my husband loved them!
    Zach Taylor 7 months ago
    the glaze smelled terrible and did not work with chicken. Might be better with an asian dish.
    I prepared to make this grilled recipe...then it rained. I baked it instead and it came out juicy and tasty but a bit too sweet, even though I tried cutting it with more lime than recommended. I know grilling tends to cut sweetness, so its no fault of the recipe. Since no salt was added (none in my thai sauce), I added soy sauce, which balanced it. I wish I'd mixed it in the marinade, though. Served with a savory avocado quinoa salad.

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