Chicken Wings With Jala Peach Sauce Recipes

PAT'S SPICY PEACH HOT WINGS

Steps:

• Preheat deep fryer with peanut oil to 350 degrees F.
• Mix the 2 teaspoons salt, smoked paprika, and garlic powder together in a small bowl.
• Add chicken wings and toss to coat.
• Melt the butter in medium saucepan over medium heat with the garlic.
• Stir in peach preserves, hot sauce, and soy sauce. Cook until syrupy and thick, about 5 minutes. Transfer to a large bowl.
• Add the wings to the deep fryer and fry until cooked through and golden and crisp, 12 to 15 minutes. You will need to do this in 2 batches so you don't overcrowd your fryer.
• Remove the wings from the fryer and drain on a paper towel-lined baking tray.
• Add the fried wings to the large bowl of sauce and toss until well combined and wings are well coated. Using a slotted spoon, remove the wings to a platter and serve immediately.

STICKY BAKED CHICKEN WINGS

Steps:

• For the wings: Place the wings in a resealable plastic bag. To the wings, add the sesame oil, soy sauce and lime juice. Seal the bag and mix the wings around to coat in the marinade. Place in the refrigerator and marinate for 3 hours.
• Preheat the oven to 425 degrees F.
• Spread the wings on a rimmed baking sheet and bake for 20 minutes.
• For the sauce: While the wings are baking, combine the honey, chili paste, soy sauce, sesame oil, lime juice and garlic in a small saucepan over medium heat. Whisk until smooth. Bring to a simmer. Reduce heat to low and cook until the mixture has thickened, about 5 minutes.
• Remove the wings from the oven and brush with the sauce. Using a metal spatula, toss to coat well. Return the tray to the oven and cook an additional 5 to 10 minutes or until glazed and cooked through. Toss the cooked wings to coat well and serve.

PEACH-MANGO-HABANERO WING SAUCE

Steps:

• Blend mango, peach, and habanero peppers in a food processor or blender until smooth.
• Melt butter in a saucepan over medium heat; cook and stir garlic until fragrant, about 1 minute. Add mango mixture, brown sugar, Worcestershire sauce, ginger, salt, and pepper; reduce heat to low and simmer until sauce is smooth and slightly thickened, about 8 minutes.

JAPANESE CHICKEN WINGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut wings in half, dip in egg and coat with flour.
• Heat butter in a large, deep skillet over medium-high heat. Fry wings until deep brown. Place in a shallow roasting pan.
• In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings.
• Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

LIP-SMACKING PEACH & WHISKEY WINGS

Steps:

• Pat chicken wings dry. Using a sharp knife, cut through the 2 wing joints; discard wing tips. Season wings with salt and pepper. Place in a 3- or 4-qt. slow cooker., Pulse peaches with syrup in a food processor until pureed. Add the next 5 ingredients; pulse to combine. Pour over wings; toss to coat. Cook, covered, on low until chicken is tender, 4-6 hours. Combine cornstarch and water until smooth; stir into slow cooker. Cook, covered, on high until sauce is thickened, about 15 minutes. Preheat broiler. Remove wings to a 15x10x1-in. pan; arrange in a single layer. Broil wings 3-4 in. from heat until lightly browned, 2-3 minutes. Brush with sauce before serving. Serve with remaining sauce and, if desired, chives.

QUENTIN'S PEACH-BOURBON WINGS

Steps:

• Preheat oven to 450°. Place preserves, brown sugar, garlic and salt in a food processor; process until blended. Transfer to a small saucepan. Add vinegar and bourbon; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until slightly thickened., In a small bowl, mix cornstarch and water until smooth; stir into preserve mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reserve 1/2 cup sauce for serving., Using a sharp knife, cut through the two wing joints; discard wing tips. Place remaining wing pieces in a foil-lined 15x10x1-in. baking pan. Bake 30-35 minutes or until juices run clear, turning every 10 minutes and brushing with remaining sauce. Increase oven setting to broil., Broil 4-6 in. from heat 2-3 minutes on each side or until golden brown. Serve with reserved sauce.

PEACH-LACQUERED CHICKEN WINGS

Steps:

• Preheat broiler.
• With motor running, drop garlic into a food processor and finely chop. Add ginger and finely chop.
• Add preserves, soy sauce, water, and red-pepper flakes and pulse until sauce is combined.
• Line bottom and sides of a large 4-sided sheet pan with foil and lightly oil foil.
• Pat wings dry and put in sheet pan. Season with 3/4 teaspoon salt. Pour sauce over wings and toss to coat, then spread in 1 layer.
• Broil wings 4 to 6 inches from heat 5 minutes, then turn over and baste with sauce from pan. Continue to broil, rotating pan and turning and basting 3 more times, until chicken is cooked through and browned in spots, 20 to 25 minutes.

CHICKEN WINGS IN PEANUT SAUCE

Steps:

• Make wings:
• Preheat oven to 500°F.
• Pat wings dry and toss with oil, ginger, and garlic. Arrange wings, thick-skin sides up, in 1 layer in a large shallow baking pan and roast in upper third of oven 25 minutes.
• Turn on broiler and broil wings, turning once, until nicely browned and crisp, 10 to 15 minutes.
• Make sauce while wings cook:
• Whisk together sauce ingredients in a large bowl until blended.
• Add wings to sauce and toss until coated.

CHICKEN WINGS WITH JALA-PEACH SAUCE

Steps:

• Using a food processor, puree the peaches, pickled jalapeno and juice, the honey, mustard and worcestershire sauce; season with salt.
• Pour one-quarter of the sauce into a large bowl and the remaining sauce into a small bowl.
• Preheat a grill to medium heat.
• Season the chicken wings with saltand pepper and coat lightly with cooking spray.
• Arrange on oiled cooking grates and grill, turning.
• occasionally, until no longer raw on the outside, 6 to 8 minutes.
• Brush the wings generously with the larger amount ot reserved sauce.
• Grill, continuing to turn occasionally, until deep golden brown and just charred in parts, 8 to 10 minutes.
• Toss the wings with the smaller amount of reserved sauce. Transter to a platter.