Chicken Wings with Orange-Mustard “Q” Sauce
For the sauce:
2/3 cup cider vinegar
1/3 cup Dijon mustard
1/3 cup orange marmalade
1 teaspoon chili powder
1 teaspoon granulated garlic
1 teaspoon kosher salt
1 teaspoon sesame oil
1/2 teaspoon curry powder
1/2 teaspoon freshly ground
black pepper
1/4 teaspoon ground ginger
12 chicken wings, tips removed
Grill Direct/Low
Serves 4 to 6
The Sauce
In a medium saucepan whisk together the sauce ingredients. Bring the sauce to a boil,
then lower the heat and simmer for 10 to 15 minutes, stirring occasionally. Allow to
cool to room temperature.
The Chicken
Rinse the chicken wings under cold water and place them in a large, resealable plastic
bag. Pour half of the sauce into the bag; reserve the other half. Press the air out of
the bag and seal tightly. Turn the bag to coat the chicken wings, place in a bowl, and
refrigerate for 1 to 2 hours, turning the bag occasionally.
Remove the wings from the bag and discard the sauce left in the bag. Grill the wings
over Direct Low heat until the meat is no longer pink at the bone (cut one open to
check), 30 to 40 minutes, brushing with the reserved sauce and turning occasionally.
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