Apricot Wings on the XL

Ragtop99

I made a mix of plain smoked wings and wings with a spicy Apricot sauce.

For plain wings I like to cook raised direct, but since the majority of wings were going to be sauced, I set up for 400* indirect with a foil covering stone to prevent sauce from getting stuck to it.  I added a couple chunks of cherry for smoke wood.  Cherry adds a nice color to the plain wings.  Before cooking I dusted the wings with garlic powder.  

I put the wings on for 25 minutes and don't touch them.  Then I rotate/flip them and let go another 15 minutes.  At the 40 minute mark I sauce them on the grill with a 1.5" brush.  Let them cook for another 5 minutes and flip then sauce.  Repeat that process two times more until they nicely coated. Remove and serve.  

I leave the plain wings in the back of the grill during this the basting.  The temp will start to climb towards 450* from the opening and closing of the lid, but that's fine.  The heat helps the sauce stick.

For the sauce i mix a few ounces of Franks Red Hot sauce, a heaping tablespoon of Palmer's Apricot All Fruit, a squeeze or two of honey, and a small pat of butter (maybe a 1/4" slice from a stick) in basting bowl.  First I lightly nuke the butter in the hot sauce to melt the butter.  Then add the Apricot and honey.  Stir vigorously to dissolve the jelly and honey.  I'll add a little more Palmer's until it becomes hard to dissolve.  If I'm making just for myself or the boys, I'll add a little Tabasco or crushed red pepper to the mix  Make the sauce while the BGE is heating up and the peppers will have time to infuse the suace.

Here they are close to being done.

bigdogk9

Those look awesome!!!

SGH

Looks like a winner to me. I would devour them!!