Grilled Peach Bbq Chicken Wings Recipes

GRILLED PEACH BBQ CHICKEN WINGS RECIPE RECIPE - (4.6/5)

Steps:

• In a food processor, combine the barbecue sauce and half of the garlic. Add the peaches and process until finely chopped; season with about 1-1/2 teaspoons salt and about 1/4 teaspoon pepper. Reserve 1/2 cup for basting. In a resealable plastic bag, toss together the chicken wings and remaining peach barbecue sauce; refrigerate for about 30 minutes. Meanwhile, combine the peach jam, vinegar, remaining garlic, hot sauce and 1/2 teaspoon salt in a small saucepan. Cook over medium heat until slightly thickened, about 5 minutes; let cool. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken wings, covered, over medium heat or broil 4 in. from the heat for 12-16 minutes, turning occasionally. Brush with sauce. Grill or broil, uncovered, 8-10 minutes longer or until juices run clear, basting and turning several times. Top with scallions and serve with peach jam dipping sauce.

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.

PEACH BBQ CHICKEN

Steps:

• Heat the oil in a small skillet over medium heat, then add the onions and caramelize, stirring occasionally, until soft and deeply golden brown, 10 to 15 minutes. Deglaze with the cider vinegar and reduce by about half, 3 to 5 minutes. Whisk in the ketchup, soy sauce, brown sugar and paprika, then bring to a boil and let simmer for 5 minutes. Remove from the heat and let cool.
• Meanwhile, preheat a grill or a grill pan over medium-high heat. Lightly oil the grill grates, then grill the peaches, flipping once, until they get a nice dark char and are soft, 3 to 4 minutes per side.
• Place the cooled onion mixture and grilled peaches in a blender. Puree until smooth.
• Sprinkle chicken breasts with salt and pepper. Place chicken on the hot grill and cook for approximately 5 minutes; flip chicken and coat grilled side of chicken with the peach BBQ sauce. Allow chicken to cook for another 5 minutes, then flip again, coating with more peach BBQ sauce.
• Cook chicken until it reaches an internal temperature of 165 degrees F, another 4 to 5 minutes on each side.
• Meanwhile, toss the sweet potato slices in a bowl with olive oil and salt and pepper to taste. Grill, flipping once, until nicely charred and tender, 3 to 5 minutes per side.
• Arrange a few slices of grilled sweet potato on a plate, then top with some Tomato Cucumber Salad and lay a chicken breast on top. Repeat with remaining ingredients. Serve with lime wedges.
• Combine the tomatoes, cucumbers, onion, avocado oil, ginger, garlic, the spices and lime juice in a large bowl, then season with salt and pepper. Toss well, then toss with the arugula.

BBQ PEACH GRILLED CHICKEN WINGS RECIPE

Steps:

• Sprinkle chicken wings with salt and pepper and add to a large bowl. Add the rest of the marinade ingredients to the bowl of chicken wings and toss to combine. Cover the bowl and place in the fridge letting the wings marinade for at least 20 minutes.
• Once the wings are done marinating prep your grill. Before heating your grill spray your grill with cooking spray then heat your gas or charcoal grill to 375-400 degrees F.
• Place the peach wings on the hot grill and cook for 15-20 minutes turning every 5 minutes and brushing the leftover marinade over the wings until fully cooked. In between flips close the grill lid to help them cook though fully. While the wings are grilling begin to make the peach dipping sauce.
• When the wings are fully cooked, remove from the grill and serve warm with the peach dipping sauce.

GRILLED CHICKEN WITH PEACH SAUCE

Steps:

• In a small saucepan, combine sugar, cornstarch and water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from heat. Stir in gelatin powder and peach; mix well until gelatin powder is dissolved. Set aside 1 cup for serving. , Grill chicken, uncovered, over medium heat for 3 minutes on each side. Baste with some of the remaining peach sauce. Continue grilling for 6-8 minutes or until thermometer reads 170°, basting and turning several times. Serve with the reserved peach sauce.

GRILLED CHICKEN WITH PEACH SAUCE

Steps:

• Preheat grill for medium heat and lightly oil the grate. Season chicken breast halves with salt and black pepper.
• Stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. Reserve about 1/2 cup peach sauce.
• Place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. Continue cooking for 5 to 6 minutes. Brush both sides of the chicken with peach sauce. Cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Arrange peach halves cut side down on the grill. Grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. Continue to grill until peaches are tender, 3 to 4 minutes more.

BARBECUE PEACH CHICKEN

Steps:

• In a microwave safe bowl, combine peach preserves, vinegar, ginger, salt, pepper, and barbecue sauce.
• Microwave for 1 minute stirring halfway through.
• Place chicken in a zip-loc bag, or container that has a lid.
• Poor the mixture over the chicken.
• Seal bag or container and refrigerate for 6-24 hours.
• Occasionally turn chicken in bag or container for best taste and coverage.
• Lightly grease the grill before heating.
• Heat grill to medium.
• Turn chicken every 4 or so minutes until fully cooked.