I was sad. Sad because I definitely did not make enough wings. Tossed with ancho peach sauce, these wings were so good it would be almost impossible to eat too many. Slightly smoky. Slightly sweet. And a little heat. And the perfect consistency to stick to the wings and not to the bottom of the plate. Grab some napkins and get ready… there’s nothing but great stuff here!
Apricot preserves also make for a great ancho wing sauce, so feel free to mix things up a bit. I strongly recommend doubling the sauce. Any leftover can be used on grilled chicken, smoked ribs, pulled pork, you name it. It’s just all-around great and not just on ancho peach wings.
Ancho Peach Wings
- 3-4 pounds chicken wings flats and drumettes separated, tips discarded
- 2 tablespoons vegetable oil
- kosher salt and freshly ground black pepper to taste
For the sauce
- 1 cup peach preserves
- 3 tablespoons lemon juice
- 3 tablespoons soy
- 2 teaspoons ancho chile powder
- Place wings in a large resealable baggie or container.
- Add the oil, salt and pepper. Seal and toss to coat.
- Refrigerate for 4-8 hours.
- Toss wings with sauce before serving.
For the sauce
- Note: I placed all of the sauce ingredients into a food processor and processed until smooth first. I would say it's optional depending on how chunky your peach preserves are and how chunky you want your wings sauce to be.
- Combine ingredients in a sauce pan over low heat. Keep warm until ready to use.