Earthy Delights Recipe

Grilled Mustard-Marmalade Glazed Chicken Wings

Grilled Mustard-Marmalade Glazed Chicken Wings
The glaze used here is pretty simple: mustard and marmalade, plus a few other ingredients. Any good quality mustard, from stone-ground to classic Dijon, will work – as long as it isn’t that bright yellow stuff. We used one of our new favorites, Founders Centenniel IPA Honey Mustard. It’s already got a subtle hint of honey with a mild hoppy bite from the Founders Brewing Co. India Pale Ale used to make it.

1-1/2 cups marmalade (we used homemade blood orange-meyer lemon marmalade, but your favorite variety will do)
1 cup mustard
1/4 cup honey
juice of half a lemon
2 teaspoons curry powder
4-5 pounds chicken wings, whole
salt & pepper



Prepare the glaze by combining the first 5 ingredients and bringing them to a simmer in a heavy-bottomed saucepan. Reduce to low and cook for 5 minutes, stirring constantly. Remove the pan from the heat and allow to cool to room temperature. Note: The glaze may be prepared up to three days ahead and kept covered tightly in the refrigerator. Allow to return to room temperature before using.


Fold the chicken wings so the tip of the wing is tucked tightly against the back of the “drumstick”. The wings will cook more evenly and remain juicier this way.


Put the wings into a large non-reactive bowl. Pour about 1/3 of the glaze over the wings, setting aside1/3 for basting and reserving the remaining 1/3 for serving at the table. Toss the wings with the glaze until well-coated. Cover with plastic wrap and allow to stand at room temperature for an hour to marinate. When ready to cook, remove the plastic and sprinkle generously with salt & pepper, tossing again.


While the chicken is marinating, prepare a charcoal or gas grill. If using a gas grill, heat to medium. If using charcoal, wait until the coals are completely covered with a layer of grey ash, them spread them evenly into a single layer. Spread the wings evenly on a well-oiled grate and close the lid. Turn the cooking wings frequently to prevent burning and move them around the grill for even cooking. Brush the wings with glaze every couple of turns and don’t worry if the wings become “untucked” – they’ll taste just as good. Cook for 30 to 35 minutes, or until the wings are deeply browned and cooked all the way through.


Pile the cooked wings onto a large serving platter. Serve with the reserved glaze on the side.