Grilled Chicken Wings with Sweet Red Chili and Peach Glaze

26 Reviews

Prep: 15 min
Cook: 30 min
Ready In: 45 min

“These succulent chicken wings are grilled with a glaze of peach-apricot preserves, Thai sweet red chili sauce, fresh cilantro and lime juice.” - by Smucker's® Orchard's Finest™

Ingredients

1 (12 ounce) jar Smucker's® Orchard's Finest™ Coastal Valley Peach Apricot Preserves
1 cup Thai sweet red chili sauce
1 teaspoon lime juice
1 tablespoon minced fresh cilantro
Crisco® Original No-Stick Cooking Spray
1 (2 1/2 pound) bag chicken wing sections

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Metric US

Original recipe yields 4 servings

Directions

Combine peach and apricot preserves, sweet red chili sauce, lime juice and cilantro in a medium bowl. Place half sweet red chili and peach glaze in a serving bowl.
Spray grill grates with no-stick cooking spray. Heat grill with medium heat. Grill wings about 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 the side.

Nutrition

Amount Per Serving (4 total)

Calories
559 cal
28%

Fat
14.2 g
22%

Carbs
91.9 g
30%

Based on a 2,000 calorie diet

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Reviews (26)

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bellepepper

May. 11, 2012

"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 t..." See morehe 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!"

Frankishot

Oct. 9, 2011

"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...." See more"