Glazed Wings With Butter Lettuce Salad

Sweet and Tangy Wings With Butter Lettuce Salad
Marcus Nilsson
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preparation
15
minutes
cooking
35
minutes
Serves 4

Ingredients

1/4
cup
apricot preserves
1/4
cup
balsamic vinegar
1/2
teaspoon
ground ginger
1/4
teaspoon
cayenne pepper
kosher salt
3 1/2
pounds
chicken wings (about 25)
2
tablespoons
extra-virgin olive oil
2
tablespoons
store-bought pesto
1
tablespoon
fresh lemon juice
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.
Kate Merker
June 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 59 %
  • Fat 40 g
  • Sat Fat 10 g
  • Cholesterol 131 mg
  • Sodium 567 mg
  • Protein 43 g
  • Carbohydrate 18 g
  • Fiber 1 g
  • Sugar 11 g
What does this mean? See Nutrition 101.

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