Glazed Wings With Butter Lettuce Salad

sweet-tangy-wings-butter-lettuce-salad
Photo by Marcus Nilsson
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 609 calories
    • Calories 59 calories from fat
    • Fat 40 g
    • Sat Fat 10 g
    • Cholesterol 131 mg
    • Sodium 567 mg
    • Protein 43 g
    • Carbohydrate 18 g
    • Sugar 11 g
    • Fiber 1 g
  • June 2008

Ingredients

  1. Check 1/4cup apricot preserves
  2. Check 1/4cup balsamic vinegar
  3. Check 1/2teaspoon ground ginger
  4. Check 1/4teaspoon cayenne pepper
  5. Check kosher salt
  6. Check 3 1/2pounds chicken wings (about 25)
  7. Check 2tablespoons extra-virgin olive oil
  8. Check 2tablespoons store-bought pesto
  9. Check 1tablespoon fresh lemon juice
  10. Check 1 head butter lettuce, torn into pieces

Directions

  1. Heat grill to medium-low. In a large bowl, combine the preserves, vinegar, ginger, cayenne, and ¾ teaspoon salt. Set aside ¼ cup of the mixture.
  2. Add the chicken wings to the bowl and toss to coat.
  3. Grill chicken, covered, turning occasionally, until cooked through, 25 to 30 minutes, basting with reserved mixture in the last 10 minutes of cooking.
  4. Meanwhile, in a small bowl, whisk together the oil, pesto, and lemon juice.
  5. Divide the lettuce among plates and drizzle with the pesto vinaigrette. Serve with the chicken wings.