Peachy Serrano Pepper Wings Recipes

PAT'S SPICY PEACH HOT WINGS

Pat's Spicy Peach Hot Wings image

Provided by Patrick and Gina Neely : Food Network

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Peanut oil, for frying
Kosher salt
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
3 pounds chicken wings, cut at joint
1/2 stick (2 ounces) butter
2 cloves garlic, chopped
1/2 cup peach preserves
1/4 cup hot sauce (recommended: Tabasco)
1 tablespoon soy sauce

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.

PEACHY SERRANO PEPPER WINGS

Peachy Serrano Pepper Wings image

Bring the heat and a kiss of sweet peach jam to the table with these irresistible sriracha chicken wings. -Crystal Holsinger, Waddell, Arizona

Provided by Taste of Home

Categories Appetizers Dinner

Time 4h20m

Yield about 2 dozen.

Number Of Ingredients 11

Ingredients

3 pounds chicken wings
1 cup all-purpose flour
2 cups peach preserves
1/4 cup chicken broth
1/4 cup white vinegar
1 tablespoon soy sauce
2 to 3 serrano peppers, finely chopped
2 shallots, finely chopped
1 garlic clove, minced
1/2 teaspoon salt
Minced chives, ranch dip, optional

Steps:

Using a sharp knife, cut through the two chicken wing joints; remove and discard wing tips. Place remaining wing pieces in a large resealable plastic bag. Add flour; seal and shake to coat. Transfer chicken to a 4- or 5-qt. slow cooker coated with cooking spray., In medium bowl, combine remaining ingredients; pour over chicken. Cook, covered, on low until chicken juices run clear, 4-5 hours. If desired, top with chives and serve with ranch dip.

Nutrition Facts : Calories 141 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 116mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 0 fiber), Protein 6g protein.

SWEET & SPICY PEACH STICKY WINGS RECIPE BY TASTY

Sweet & Spicy Peach Sticky Wings Recipe by Tasty image

They're sweet, they're smoky, they're crunchy, and YES they're sticky! These wings are insanely delicious and super easy to make-don't let the long ingredient list fool you.

Provided by Matt Ciampa

Categories Snacks

Time 1h20m

Yield 4 servings

Number Of Ingredients 24

Ingredients

1 ½ teaspoons chipotle powder
1 ½ teaspoons smoked paprika
1 ½ teaspoons baking powder
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
1 ½ teaspoons kosher salt
½ teaspoon cayenne
½ teaspoon italian seasoning
½ teaspoon cumin
¼ teaspoon black pepper
2 lb chicken wings
2 tablespoons canola oil
fresh cilantro, chopped, for garnish
1 can peaches, in heavy syrup
¼ cup dark brown sugar
1 tablespoon apple cider vinegar
1 tablespoon soy sauce
1 tablespoon sriracha
1 ½ teaspoons cinnamon
¼ teaspoon black pepper
¼ teaspoon kosher salt
1 bay leaf, dried
¾ cup water
1 tablespoon cold unsalted butter

Steps:

Preheat the oven to 425°F (220°C). Line a large baking sheet with foil and grease with nonstick spray.
Make the dry rub: Add the chipotle powder, paprika, baking powder, onion powder, garlic powder, salt, cayenne, Italian seasoning, cumin, and black pepper to a bowl and whisk until evenly combined.
Make the wings: Add the chicken wings to a large bowl and toss with the oil. Sprinkle in the dry rub and use your hands to massage it into the chicken wings.
Arrange the wings on the prepared baking sheet, spacing evenly. Bake for 15 minutes, then flip and continue baking for another 15 minutes.
While the chicken wings are baking, make the glaze: Add the peaches in syrup, brown sugar, apple cider vinegar, soy sauce, Sriracha, cinnamon, black pepper, salt, bay leaf, and water to a medium pan. Stir to combine, then bring to a boil over medium-high heat, then reduce the heat to medium and cook for 15 minutes, until the peaches have softened and sauce has thickened.
Remove the bay leaf, then transfer the peach mixture to a blender and purée on high speed for 30-60 seconds. Strain the glaze through a fine-mesh strainer back into the pan. Turn the heat to high and cook until the glaze has thickened, about 5 minutes. Whisk in the butter until fully incorporated. The glaze should coat the back of a spoon.
Carefully remove the wings from the oven and brush on both sides with about ⅓ of the glaze. Return to the oven and cook for another 5 minutes.
Remove wings from the oven brush with another ⅓ of the glaze. Turn the oven to high broil, return the wings to the oven, and broil for 2-3 minutes, or until the glaze is bubbling.
Remove from the oven and toss wings in a large bowl with the remaining glaze.
Transfer to a serving plate and garnish with the cilantro.
Enjoy!

Nutrition Facts : Calories 601 calories, Carbohydrate 17 grams, Fat 44 grams, Fiber 1 gram, Protein 35 grams, Sugar 14 grams

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