Prep Time: 10 minutes

Marinating time: 1 to 2 hours

Grilling Time: 30 to 40 minutes

Sauce
2/3	cup cider vinegar
1/3	cup Dijon mustard
1/3	cup orange marmalade
1	teaspoon prepared chili powder
1	teaspoon granulated garlic
1	teaspoon kosher salt
1	teaspoon dark sesame oil
1/2	teaspoon curry powder
1/2	teaspoon freshly ground black pepper
1/4	teaspoon ground ginger
12	chicken wings, wing tips removed

1. To make the sauce: In a medium saucepan, whisk the sauce ingredients. Bring the sauce to a boil, then lower the heat and simmer for 10 to 15 minutes, stirring occasionally. Allow to cool to room temperature.

2. Place the chicken in a large, resealable plastic bag and pour in half of the sauce; reserve the other half. Press the air out of the bag and seal tightly. Turn the bag to coat the chicken, place the bag in a bowl, and refrigerate for 1 to 2 hours, turning the bag occasionally.

3.Remove the chicken from the bag and discard the sauce left in the bag. Grill over Direct Low heat until the meat is no longer pink at the bone, 30 to 40 minutes, brushing with the reserved sauce and turning occasionally. Serve warm.

Makes 4 servings

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