Spicy Wings with Creamy Maple Apricot Dijon Sauce
For some reason, wings are one of the best things in the world to spice up hot!
These Spicy Wings can be eaten dry (just Ghost seasoning and grilling), but our delicious creamy sauce is the perfect complement for these tongue tingling chicken wings.
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Ingredients
- Chicken wings
- Dizzy Pig Ghost Seasoning
Creamy Maple Apricot Dijon Sauce
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 3 Tbsp honey
- 3 Tbsp pure maple syrup
- 2.5 Tbsp dijon mustard
- 2 Tbsp peach or apricot preserves
- 1 tsp Raising the Steaks Canadian-style seasoning
Directions
- Make Creamy Maple Apricot Dijon Sauce: Combine all ingredients for sauce, mix well and refrigerate
- Cut wing tips off wings
- Cut wings into two sections (flat and drumette)
- Season evenly on one side, and let sit for 10-15 minutes until seasoning is well adhered to skin
- Flip and season second side
- Preheat grill for raised-direct cooking at 275-300°F
- Grill for approximately 30 minutes until golden brown on bottom
- Flip and grill until internal temperature is 180-185°F for moist and tender results
- Rest for 5 minutes, and serve with prepared dipping sauce
In This Recipe:
What Else is Cooking?
Raging River Maple Butter Crusted Grilled Salmon
DrBBQ’s Grilled Pineapple and Chicken
Grilled Shrimp with Asian Sweet Chili Sauce
Dizzy Pig Dirty Rice
Step by Step
Combine all ingredients for sauce and refrigerate Season wing evenly on both sides Grill for approximately 30 minutes until golden brown on bottom Flip and grill until internal temperature is 180-185°F for moist and tender results Rest for 5 minutes, and serve with prepared dipping sauce
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