Georgia Peach Bbq Turkey Wings Recipes

PEACH BARBECUE SAUCE

Steps:

• Place peaches, tomatoes, onion, bell peppers, cherry peppers, jalapeno peppers, garlic, sugar, vinegar, liquid smoke, herb seasoning, mustard seeds, salt, black pepper, celery seeds, ginger, and cinnamon in a large stockpot. Bring to a boil; cook and stir until peaches and vegetables begin to brown, scraping the bottom of pot frequently to keep from scorching, about 1 hour.
• Reduce heat and simmer mixture until softened and slightly reduced, 30 more minutes. Remove from heat.
• Puree mixture using a hand blender until well blended. Pour mixture, about 1 cup at a time, through a fine mesh strainer; press remaining sauce in strainer with a ladle to remove fibrous portions of tomato skins. The strained sauce should be glossy and thick. Stir in tomato paste and blend until smooth.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack the barbeque sauce into the hot sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for at least 30 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

PEACH-BOURBON WINGS

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.

GEORGIA PEACH BARBECUE SAUCE

Steps:

• In a medium saucepan, combine all the ingredients except the butter. Bring to a boil, stirring to dissolve the sugar. (You may want to have a lid handy to protect yourself and your kitchen from any sputtering.) Reduce the heat and simmer for 25 minutes, stirring occasionally. With a whisk, blend in the butter cubes, a couple at a time, until incorporated.

GEORGIA PEACH BBQ TURKEY WINGS

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Place the turkey wings in a large mixing bowl. Pour in the oil and barbecue spice blend. Massage the wings until evenly coated on all sides. Place the seasoned wings on the prepared baking sheet. Set the oil remaining in the bowl aside. Roast until the wings reach an internal temperature of 165 degrees F and are golden brown and crispy, about 1 hour 20 minutes.
• Meanwhile, prepare the barbecue sauce: In a small saucepan over medium heat, pour in the oil remaining from the bowl the wings were tossed in. Add the shallot and garlic. Cook until softened, 3 to 5 minutes. Add the peaches, tomato paste and maple syrup. Cook, stirring frequently, until the mixture begins to caramelize. Pour in the stock and stir to combine. Reduce the heat to medium low. Simmer, stirring occasionally, until slightly thickened, about 20 minutes. Stir in the Worcestershire sauce and paprika. Use an immersion blender to puree the mixture until smooth. Add kosher salt to taste.
• Remove the wings from the oven and brush generously with the sauce. Return to the oven and broil for 3 minutes, until the sauce bubbles and begins to brown. Serve immediately garnished with parsley and with extra sauce as desired.