PAT'S SPICY PEACH HOT WINGS
Provided by Patrick and Gina Neely : Food Network
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
PEACH WHISKY CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F.
- Heat the butter and olive oil in a large skillet or pot over medium-high heat. Add the chicken pieces and cook until golden brown on all sides, about 5 minutes. Remove from the skillet and set aside.
- Add the onions to the skillet and stir and cook over medium heat until translucent, about 3 minutes. Pour in the whisky, taking care if you are cooking over an open flame. Cook for 3 minutes or so, allowing the whisky to cook and reduce.
- Grab your favorite bottled barbecue sauce and pour it into the pan. Add the peach preserves, Worcestershire sauce and 1/2 cup water to the sauce, then whisk to combine. Add the chicken back to the pan. Then throw in the peaches.
- Cover the skillet with a lid or aluminium foil, and then roast in the oven until the chicken is tender and falling off the bone¿ the sauce is beautiful and rich¿ and the peaches are soft (about 1 1/2 hours). That's how you know it's done!
- Serve the chicken over a big mound of mashed potatoes, spooning the sauce over the whole thing. Sprinkle with green onions and parsley, then watch your loved ones gobble it up.
PEACH-BOURBON WINGS
Sweet,yet tangy, these chicken wings can be made ahead of time, then reheat to crisp. The recipe comes from family Circle.
Provided by Barb G.
Categories Lunch/Snacks
Time 53m
Yield 36 pieces
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees, line a 15 X 10-inch jelly roll pan with non-stick foil.
- In a food processor, combine preserves,brown sugar, garlic and salt; process until garlic is finely chopped.
- Remove to a small saucepan, stir in vinegar and bourbon; bring to a simmer over medium heat; cook 5 minutes.
- Add cornstarch-water mixture to saucepan; cook 2 minutes or until thickened(you will have about 1 1/2 cups glaze).
- Cut wing tips off and discard; cut wings in half at joint for about 36 pieces.
- Place on prepared pan; remove 1/2 cup peach-bourbon glaze and set aside; brush wings with 1/2 cup of glaze, roast at 450 degrees for 15 minutes.
- Remove pan from oven; with tongs ,turn wings over; brush with remaining glaze; roast 15 minutes more,until juices run clear.
- To crisp skin, increase oven temperature to broil; broil wings for 2 to 4 minutes, serve with reserved glaze, enjoy.
Nutrition Facts : Calories 145.3, Fat 8.1, SaturatedFat 2.3, Cholesterol 38.8, Sodium 72.4, Carbohydrate 7.1, Fiber 0.1, Sugar 5.1, Protein 9.3
QUENTIN'S PEACH-BOURBON WINGS
My father and husband love bourbon flavor, so I add it to tangy wings baked in peach preserves. Stand back and watch these wings fly. -Christine Winston, Richmond, Virginia
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 1-1/2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 165 calories, Fat 7g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 97mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 10g protein.
PEACH-LACQUERED CHICKEN WINGS
Provided by Melissa Roberts
Categories Chicken Ginger Appetizer Broil Picnic Super Bowl Kid-Friendly Quick & Easy Dinner Poker/Game Night Jam or Jelly Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 7
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.
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