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.
SPICED PEACH KETCHUP
Steps:
- Puree the ketchup, peaches, cinnamon and chipotle in a blender until smooth. Refrigerate for up to 1 week.
SPICY HOMEMADE KETCHUP
A more complex version of ketchup that will make your kitchen smell great and has a bit of a kick. I made this when I had some extra tomato juice and wanted to figure out a way to use it. I'm sure you could substitute different peppers depending on what is on hand but the shishito and roasted Anaheim added a wonderful flavor. Adjust chilies to your heat preference. These amounts make it spicy but not hot. I used the celery heart with two stalks because that is what was left.
Provided by Victory Garden
Time 2h50m
Yield 50
Number Of Ingredients 14
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place Anaheim pepper onto the prepared baking sheet.
- Cook, turning occasionally, under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Place blackened pepper into a bowl and cover tightly with plastic wrap. Allow pepper to steam as it cools, about 20 minutes. Remove and discard skin.
- Heat tomato sauce in a pot until simmering.
- Meanwhile, remove seeds from Anaheim pepper, shishito peppers, and jalapeno peppers. Chop and place in a bowl. Chop serrano peppers, leaving seeds, and add to the bowl.
- Add peppers to the simmering tomato juice, along with onion and celery. Simmer for 1 hour.
- Add apple cider vinegar, brown sugar, mustard, cinnamon, salt, cloves, allspice, and salt. Simmer for 1 more hour, or until desired thickness. Puree ketchup with an immersion blender until smooth.
- Pour into sterilized jars or squeeze bottles.
Nutrition Facts : Calories 28.1 calories, Carbohydrate 6.6 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 129.1 mg, Sugar 5.8 g
SPICY CURRY KETCHUP
This curry ketchup is a great sauce for lamb burgers or oven-baked French fries. It mixes the sweetness of ketchup with Sriracha hot sauce and a bit of curry. Goes great with lamb burgers with balsamic-caramelized onions and Gruyere.
Provided by Ckcook
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 4
Steps:
- Place ketchup in a medium mixing bowl. Add curry powder and mix until the it is incorporated and there are no dry lumps in the ketchup. Mix in Sriracha and cumin.
Nutrition Facts : Calories 33.1 calories, Carbohydrate 8.2 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.6 g, Sodium 414.2 mg, Sugar 6.9 g
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