Teriyaki Wings

We really enjoyed these wings.  The apricot dipping sauce was a lot better than any of us expected.  It was a good dip for the vegetables as well.

Ingredients:

Teriyaki Marinade:
3-4 pounds fresh chicken wings (about 16-24 wings), whole
3/4 cup teriyaki sauce
3 tablespoons honey
1 tablespoon fish sauce
1 tablespoon peanut oil
1 tablespoon rice vinegar
1-2 teaspoons sriracha chili sauce (a.k.a. Rooster Sauce)

Apricot Dipping Sauce:
1/3 cup apricot preserves
1/4 cup teriyaki sauce
1 tablespoons honey
1-2 teaspoons sriracha chili sauce

Combine the ingredients for the marinade (minus the chicken) in a large container with a lid. Mix

well. Add the wings to the mix, seal, and shake to make sure that they are covered with the

marinade. Marinate in the refrigerator for at least 4 hours, but preferably overnight, turning the

pieces occasionally.

Set up your BGE for an indirect cook at 400°. Use a pan under the grate to catch any drippings and

further diffuse the heat.

Remove the wings to a plate, reserving the marinade. Put the reserved marinade in a small

saucepan and bring to a boil over medium-high heat. Boil for 2 minutes. Remove from heat and let

cool.

Combine the ingredients for the apricot dipping sauce and refrigerate.

Put the wings on the BGE and cook about 15 minutes, flip the wings, and baste them with the

reserved marinade. Repeat every 15 minutes until the wings are done (about 45-60 minutes total).

Serve hot from the grill with the dipping sauce on the side.