LIP-SMACKING PEACH & WHISKEY WINGS
These sweet, spicy, sticky wings are lip-smacking good! -Sue Falk, Sterling Heights, Michigan
Provided by Taste of Home
Categories Appetizers
Time 4h35m
Yield 2 dozen pieces.
Number Of Ingredients 12
Steps:
- Pat chicken wings dry. Using a sharp knife, cut through the 2 wing joints; discard wing tips. Season wings with salt and pepper. Place in a 3- or 4-qt. slow cooker., Pulse peaches with syrup in a food processor until pureed. Add the next 5 ingredients; pulse to combine. Pour over wings; toss to coat. Cook, covered, on low until chicken is tender, 4-6 hours. Combine cornstarch and water until smooth; stir into slow cooker. Cook, covered, on high until sauce is thickened, about 15 minutes. Preheat broiler. Remove wings to a 15x10x1-in. pan; arrange in a single layer. Broil wings 3-4 in. from heat until lightly browned, 2-3 minutes. Brush with sauce before serving. Serve with remaining sauce and, if desired, chives.
Nutrition Facts : Calories 93 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 140mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 6g protein.
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-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
WHISKEY PEACH SMASH
From the "king of Cocktails" Dale deGroff, this can be made with any relatively light whiskey. Simple syrup is simply equal amounts of water and sugar, heated till the sugar is totally dissolved. Muddling is mashing ingredients in the bottom of the glass, using the back of a spoon or something similar.
Provided by Chef Kate
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Muddle all ingredients except whiskey in a bar glass.
- Add whiskey and shake with ice.
- Strain into an ice-filled rocks glass and garnish with a sprig of mint and a peach slice.
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