Ingredients
12 chicken wings (about 3 pounds)3 tablespoons canola oil, divided 1 garlic clove, minced1 cup ketchup1/2 cup cider vinegar1/2 cup cherry preserves2 tablespoons Louisiana-style hot sauce1 tablespoon Worcestershire sauce3 teaspoons coarse salt, divided1 teaspoon coarsely ground pepper, divided
Preparation
Using a sharp knife, cut through the 2 wing joints; discard wing tips. In a small saucepan, heat 1 tablespoon oil over medium heat. Add garlic; cook and stir 1 minute. Stir in ketchup, vinegar, preserves, hot sauce, Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Cook and stir until heated through. Brush wings with remaining oil; sprinkle with remaining salt and pepper.
Grill, covered, over medium heat 15-18 minutes or until juices run clear, turning occasionally and brushing with glaze during the last 5 minutes of grilling. Serve with remaining glaze.
