Peach Lacquered Chicken Wings Recipes

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PEACH-LACQUERED CHICKEN WINGS



Peach-Lacquered Chicken Wings image

Provided by Melissa Roberts

Categories     Chicken     Ginger     Appetizer     Broil     Picnic     Super Bowl     Kid-Friendly     Quick & Easy     Dinner     Poker/Game Night     Jam or Jelly     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 to 6 servings

Number Of Ingredients 7

3 garlic cloves
1 (3-inch) piece peeled ginger, coarsely chopped
2/3 cup peach or apricot preserves or jam
1/3 cup soy sauce
2 tablespoons water
1/4 teaspoon hot red-pepper flakes
4 pounds chicken wings, tips removed if desired

Steps:

  • Preheat broiler.
  • With motor running, drop garlic into a food processor and finely chop. Add ginger and finely chop.
  • Add preserves, soy sauce, water, and red-pepper flakes and pulse until sauce is combined.
  • Line bottom and sides of a large 4-sided sheet pan with foil and lightly oil foil.
  • Pat wings dry and put in sheet pan. Season with 3/4 teaspoon salt. Pour sauce over wings and toss to coat, then spread in 1 layer.
  • Broil wings 4 to 6 inches from heat 5 minutes, then turn over and baste with sauce from pan. Continue to broil, rotating pan and turning and basting 3 more times, until chicken is cooked through and browned in spots, 20 to 25 minutes.

PEACH-LACQUERED CHICKEN WINGS



Peach-Lacquered Chicken Wings image

Make and share this Peach-Lacquered Chicken Wings recipe from Food.com.

Provided by Vicki Kaye

Categories     < 30 Mins

Time 30m

Yield 4 lbs wings, 6 serving(s)

Number Of Ingredients 7

3 garlic cloves
1 piece ginger, 3-inch, peeled, coarsely chopped
2/3 cup peach, apricot jam
1/3 cup soy sauce
2 tablespoons water
1/4 teaspoon red pepper flakes
4 lbs chicken wings, tips removed if desired

Steps:

  • Preheat broiler. Wtih motor running, drop garlic into a food processor and finely chop. Add giner and finely chop.
  • Add preserves, soy sauce, water, and red-pep[er flakes and pulse until sauce is combined.
  • Line bottom and sides of a large 4-sides sheet pan with foil and lightly oil foil.
  • Pat wings dry and put in sheet pan. Season with 3/4 teaspoons salt. Pour sauce over wings and toss to coat, then spread in 1 layer.
  • Broil wings 4 to 6 inches from heat 5 minutes, then turn over and baste with sauce from pan. Continue to broil, rotating pan and turning and basting 3 more times, until chicken is cooked through and browned in spots, 20 to 25 minutes.

Nutrition Facts : Calories 690.7, Fat 48.4, SaturatedFat 13.6, Cholesterol 233.1, Sodium 1114.2, Carbohydrate 3.1, Fiber 0.4, Sugar 1.7, Protein 57.4

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