Peach Season and a Chicken Recipe

Southern Illinois is in full swing of Peach season. We simply love all the amazing recipes that you can use peaches in. First of all the delicious pastries, pies and cobblers not to mention other desserts where you can use peaches. If you want to try something not so sweet then try to use peaches in your meals as well. Check out this Chicken recipe sure to be a pleaser and oh so yummy!!!

 

 

 

 

Sriracha-Peach Chicken Wings

1 (15oz) can peach halves in heavy syrup
1 tbsp sriracha, plus more if desired
1 tbsp dark soy sauce
1 tbsp white vinegar
1/2 tsp freshly cracked black pepper
1/2 tsp kosher salt, plus extra
1 1/2 lb chicken wings or drumettes
Preheat oven to 400 degrees.
Open the can of peaches. Strain the heavy syrup from the peaches into a small sauce pan. Place the syrup over medium to medium-high heat and reduce in half.
Place three peach halves into a blender or food processor with the reduced syrup, sriracha, vinegar and dark soy sauce. Puree until smooth and transfer to a bowl.
Finely dice the remaining peach halves. Add the diced peaches, kosher salt and freshly cracked black pepper to the bowl with the peach puree. Stir until thoroughly mixed. Taste the sauce. Adjust the seasonings as desired with more kosher salt, freshly cracked black pepper and sriracha as necessary. (I like a lot of spice so more sriracha is always welcomed in my book!)
Line a baking sheet with aluminum foil. Season the chicken wings lighly with kosher salt, toss to coat. Place the wings into the lined sheet pan. Evenly pour the sauce over the wings, toss to coat with sauce, and place into the preheated 400 degree oven. Bake at 400 for 50 minutes, flipping the wings and basting with sauce in the pan after 25 minutes. Remove from oven. Using tongs, carefully transfer wings to a serving dish then spoon remaining sauce from the pan over the wings. Enjoy!

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