Midwestern Chicken Wings
Midwestern chicken wings are sweet and salty rather than hot, built on a three-minute marinade of soy sauce and apricot preserves. The preserves caramelize on the grill and cling to the wings, while garlic and fresh ginger keep the sweetness in check. Ginger powder works if that is what you have. The same marinade suits chicken breasts and kabobs, so it is worth making in a larger batch.
Instructions
Put the garlic, ginger, soy sauce and apricot preserves in a bowl and stir until the preserves are evenly mixed into the soy sauce. Use preserves, not jelly and not whole preserved apricots.
Cut each wing in two at the elbow joint if you like, which makes them easier to turn and eat. Take the skin off if you want a lighter dish.
Put the wings and the marinade in a tight plastic bag, pressing out as much air as you can so the marinade stays in contact with the meat. Refrigerate for at least 3 hours, and longer if you have the time.
Clean the grill grate and heat the grill to medium.
Lay the wings on the grill and cook for about 20 minutes, turning them between one and four times. For extra glaze, heat some of the marinade on the grill beside the wings and spoon a little over the finished wings.
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