What are the main ingredients in Weber’s Sticky Apricot Chicken Wings?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

What is the nutritional information of Weber’s Sticky Apricot Chicken Wings?

Calories: 1254, Carbs: 96 grams, Fat: grams, Protein: 71.2 grams, Sugar: 26.8 grams, Salt: 2143 grams

How do I prepare Weber’s Sticky Apricot Chicken Wings?

PUMP UP THE JAM: Pat the chicken wings dry with paper towel. In a bowl, combine the apricot jam, the soy sauce, the grated garlic, the rub, and a splash of water. Halve the avocado and remove the pip. Scoop out the avocado flesh and roughly dice. Place in a salad bowl. TASTY ‘TATOES: Place the halved baby potatoes in a pot of salted water over high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer for 20-25 minutes until cooked through and soft. Remove from the heat, drain, and return to the pot. Add ½ the chopped coriander, ½ the sesame seeds, a drizzle of oil or knob of butter, and seasoning. Pop on the lid, and shake the pot until the potatoes are coated in the butter or oil. BEANS & GREENS: Boil the kettle. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain and place in the bowl with the avo. Just before serving, add the rinsed green leaves, a drizzle of oil, and seasoning. Toss until combined. WEBER BRAAI OPTION: Once the coals on the Weber are ready and your grid is cleaned down, place the marinated chicken wings (reserving the excess marinade in the bowl) over a medium hot area of the Weber. Braai for 10-15 minutes or until cooked through and crisping up. Every 5 minutes, baste the wings in the reserved marinade and flip. STOVE-TOP OPTION: Place a pan over medium heat with a drizzle of oil. When hot, add the chicken wings (reserving the excess marinade in the bowl) and fry for 6-8 minutes or until cooked through and crisping up, shifting occasionally. In the final 2-4 minutes, baste the wings with the reserved sticky apricot sauce. ‘NCA!: Plate up the baby potatoes. Side with the edamame & avo salad and the sticky apricot wings. Sprinkle over the remaining coriander and sesame seeds. Wonderful work, Chef!

What should be prepared from my kitchen to make Weber’s Sticky Apricot Chicken Wings?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

Weber’s Sticky Apricot Chicken Wings

Whether you’re making these crispy chicken wings on the Weber or the stove, you’ll savour them in a sticky soy sauce & apricot jam glaze, served alongside soft baby potatoes coated in black sesame seeds. An edamame & avo salad is the final flourish for this incredible dish!

Weber’s Sticky Apricot Chicken Wings

with fresh coriander & sesame seed baby potatoes

Hands on Time: 20 - 25 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Apricot Jam
Avocado
Avocados
Baby Potatoes
Black Sesame Seeds
Chicken
Edamame Beans
Free-range Chicken Wings
Fresh Coriander
Garlic Clove
Garlic Cloves
Green Leaves
Low-Sodium Soy Sauce
NOMU Oriental Rub

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)

Photo of Weber’s Sticky Apricot Chicken Wings

Serves 1

PUMP UP THE JAM
Pat the chicken wings dry with paper towel. In a bowl, combine the apricot jam, the soy sauce, the grated garlic, the rub, and a splash of water. Halve the avocado and set aside the half containing the pip for another meal. Scoop out the avocado flesh and roughly dice. Place in a salad bowl.
TASTY ‘TATOES
Place the halved baby potatoes in a pot of salted water over high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer for 20-25 minutes until cooked through and soft. Remove from the heat, drain, and return to the pot. Add ½ the chopped coriander, ½ the sesame seeds, a drizzle of oil or knob of butter, and seasoning. Pop on the lid, and shake the pot until the potatoes are coated in the butter or oil.
BEANS & GREENS
Boil the kettle. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain and place in the bowl with the avo. Just before serving, add the rinsed green leaves, a drizzle of oil, and seasoning. Toss until combined.
WEBER BRAAI OPTION
Once the coals on the Weber are ready and your grid is cleaned down, place the marinated chicken wings (reserving the excess marinade in the bowl) over a medium hot area of the Weber. Braai for 10-15 minutes or until cooked through and crisping up. Every 5 minutes, baste the wings in the reserved marinade and flip.
STOVE-TOP OPTION
Place a pan over medium heat with a drizzle of oil. When hot, add the chicken wings (reserving the excess marinade in the bowl) and fry for 6-8 minutes or until cooked through and crisping up, shifting occasionally. In the final 2-4 minutes, baste the wings with the reserved sticky apricot sauce.
‘NCA!
Plate up the baby potatoes. Side with the edamame & avo salad and the sticky apricot wings. Sprinkle over the remaining coriander and sesame seeds. Wonderful work, Chef!

Free-range Chicken Wings - 4
Apricot Jam - 30ml
Low Sodium Soy Sauce - 30ml
Garlic Clove - 1
NOMU Oriental Rub - 15ml
Avocado - 1
Baby Potatoes - 250g
Fresh Coriander - 4g
Black Sesame Seeds - 5ml
Edamame Beans - 50g
Green Leaves - 20g

Download the Recipe

Serves 2

PUMP UP THE JAM
Pat the chicken wings dry with paper towel. In a bowl, combine the apricot jam, the soy sauce, the grated garlic, the rub, and a splash of water. Halve the avocado and remove the pip. Scoop out the avocado flesh and roughly dice. Place in a salad bowl.
TASTY ‘TATOES
Place the halved baby potatoes in a pot of salted water over high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer for 20-25 minutes until cooked through and soft. Remove from the heat, drain, and return to the pot. Add ½ the chopped coriander, ½ the sesame seeds, a drizzle of oil or knob of butter, and seasoning. Pop on the lid, and shake the pot until the potatoes are coated in the butter or oil.
BEANS & GREENS
Boil the kettle. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain and place in the bowl with the avo. Just before serving, add the rinsed green leaves, a drizzle of oil, and seasoning. Toss until combined.
WEBER BRAAI OPTION
Once the coals on the Weber are ready and your grid is cleaned down, place the marinated chicken wings (reserving the excess marinade in the bowl) over a medium hot area of the Weber. Braai for 10-15 minutes or until cooked through and crisping up. Every 5 minutes, baste the wings in the reserved marinade and flip.
STOVE-TOP OPTION
Place a pan over medium heat with a drizzle of oil. When hot, add the chicken wings (reserving the excess marinade in the bowl) and fry for 6-8 minutes or until cooked through and crisping up, shifting occasionally. In the final 2-4 minutes, baste the wings with the reserved sticky apricot sauce.
‘NCA!
Plate up the baby potatoes. Side with the edamame & avo salad and the sticky apricot wings. Sprinkle over the remaining coriander and sesame seeds. Wonderful work, Chef!

Free-range Chicken Wings - 8
Apricot Jam - 60ml
Low Sodium Soy Sauce - 60ml
Garlic Clove - 1
NOMU Oriental Rub - 30ml
Avocado - 1
Baby Potatoes - 500g
Fresh Coriander - 8g
Black Sesame Seeds - 10ml
Edamame Beans - 100g
Green Leaves - 40g

Download the Recipe

Serves 3

PUMP UP THE JAM
Pat the chicken wings dry with paper towel. In a bowl, combine the apricot jam, the soy sauce, the grated garlic, the rub, and a splash of water. Halve the avocados and set aside one of the halves containing the pip for another meal. Scoop out the avocado flesh and roughly dice. Place in a salad bowl.
TASTY ‘TATOES
Place the halved baby potatoes in a pot of salted water over high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer for 20-25 minutes until cooked through and soft. Remove from the heat, drain, and return to the pot. Add ½ the chopped coriander, ½ the sesame seeds, a drizzle of oil or knob of butter, and seasoning. Pop on the lid, and shake the pot until the potatoes are coated in the butter or oil.
BEANS & GREENS
Boil the kettle. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain and place in the bowl with the avo. Just before serving, add the rinsed green leaves, a drizzle of oil, and seasoning. Toss until combined.
WEBER BRAAI OPTION
Once the coals on the Weber are ready and your grid is cleaned down, place the marinated chicken wings (reserving the excess marinade in the bowl) over a medium hot area of the Weber. Braai for 10-15 minutes or until cooked through and crisping up. Every 5 minutes, baste the wings in the reserved marinade and flip.
STOVE-TOP OPTION
Place a pan over medium heat with a drizzle of oil. When hot, add the chicken wings (reserving the excess marinade in the bowl) and fry for 6-8 minutes or until cooked through and crisping up, shifting occasionally. In the final 2-4 minutes, baste the wings with the reserved sticky apricot sauce.
‘NCA!
Plate up the baby potatoes. Side with the edamame & avo salad and the sticky apricot wings. Sprinkle over the remaining coriander and sesame seeds. Wonderful work, Chef!

Free-range Chicken Wings - 12
Apricot Jam - 90ml
Low Sodium Soy Sauce - 90ml
Garlic Cloves - 2
NOMU Oriental Rub - 45ml
Avocados - 2
Baby Potatoes - 750g
Fresh Coriander - 12g
Black Sesame Seeds - 15ml
Edamame Beans - 150g
Green Leaves - 60g

Download the Recipe

Serves 4

PUMP UP THE JAM
Pat the chicken wings dry with paper towel. In a bowl, combine the apricot jam, the soy sauce, the grated garlic, the rub, and a splash of water. Halve the avocados and remove the pip. Scoop out the avocado flesh and roughly dice. Place in a salad bowl.
TASTY ‘TATOES
Place the halved baby potatoes in a pot of salted water over high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer for 20-25 minutes until cooked through and soft. Remove from the heat, drain, and return to the pot. Add ½ the chopped coriander, ½ the sesame seeds, a drizzle of oil or knob of butter, and seasoning. Pop on the lid, and shake the pot until the potatoes are coated in the butter or oil.
BEANS & GREENS
Boil the kettle. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain and place in the bowl with the avo. Just before serving, add the rinsed green leaves, a drizzle of oil, and seasoning. Toss until combined.
WEBER BRAAI OPTION
Once the coals on the Weber are ready and your grid is cleaned down, place the marinated chicken wings (reserving the excess marinade in the bowl) over a medium hot area of the Weber. Braai for 10-15 minutes or until cooked through and crisping up. Every 5 minutes, baste the wings in the reserved marinade and flip.
STOVE-TOP OPTION
Place a pan over medium heat with a drizzle of oil. When hot, add the chicken wings (reserving the excess marinade in the bowl) and fry for 6-8 minutes or until cooked through and crisping up, shifting occasionally. In the final 2-4 minutes, baste the wings with the reserved sticky apricot sauce.
‘NCA!
Plate up the baby potatoes. Side with the edamame & avo salad and the sticky apricot wings. Sprinkle over the remaining coriander and sesame seeds. Wonderful work, Chef!