Visit my other site, For The Wing, for all things chicken-wing!
I think it’s safe to say that I am addicted to chicken wings. They’re one of the most versatile dishes you can make. There are literally thousands of different sauces and seasonings for them. When I walk thru the grocery store I always look to see what is in season. Chances are, whatever it is, it can be made into a wing sauce. These jalapeno peach wings are a great example. That wonderful peach flavor with just a little spicy kick. Add a little sweetness and a nice vinegary snap and you end up with fantastic tasting wings.
I wouldn’t hesitate to make an extra big batch of the sauce and use it to slather onto grilled or roasted chicken. Or brush it onto a rack of ribs just before pulling them off your smoker or grill. And it’s also fantastic on top of a chicken sandwich. The sauce is definitely not just for jalapeno peach wings but it sure is mighty good on them!I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!
Also try my ancho peach wings.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
Jalapeno Peach Wings
- 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. If grilling, you can also brush the wings with the sauce just before removing.
For the sauce (makes enough for 4-5 batches of wings)
- Place the peaches, jalapenos, onion and ginger into a food processor. Pulse a few times. You want to shred the ingredients but not puree them.
- Transfer to a sauce pan. Add remaining ingredients. Bring to a boil then reduce to a simmer. Continue simmering, stirring occasionally until thickened.
Nutritional values are approximate.