Hot N Tangy Peach Marinade 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.

HOT PEACH AND GINGER GRILLING SAUCE

Steps:

• Mince the green onions, garlic, and ginger - this takes me about 5 minutes, but "your mileage may vary".
• In a medium bowl, combine all ingredients and mix well.
• Refrigerate until ready to use.
• Use as a baste for pork or chicken.
• This marinade is a definite winner!
• I originally picked up the recipe at Gail's Recipe Swap (posted by deb-in-MI, who got it from her boss), where everybody was raving about it. It's extremely versatile - some folks used it on beef, some on pork, and I've tried it on salmon steaks. It's wonderful on all of them!
• Note: you can also substitute ingredients, such as apricot for the peach; I've also added a heaping tablespoon full of lemon curd to the recipe, since it was sitting out on the counter at the time.