Feels like summer in the city over here in Brooklyn! What better to welcome the season than with grilling. I love the fast cooking times and the easy cleanup that comes with making a meal on the grill. I also like to let my ingredients speak for themselves, which is to say that if you’re getting in-season veggies and good-quality meats, they’re already packed with lots of flavor so a simple sprinkle of salt and pepper along with a drizzle of fruity olive oil is all you really need.
My son Isaiah has always been a big wings fan. I cooked up this recipe for him. I made a savory peach jam dipping sauce, too. My kids love finger foods and dipping stuff into something somehow always makes dinner (or any meal) more fun.I’ve already found peaches and nectarines at my local market. If they aren’t available yet in your neighborhood, just swap in mango, pineapple or even strawberries and rhubarb. For the jam, just use a corresponding fruit or use apricot jam, which goes great with most flavors.
Please come say “hi” over in my online community, Silvana’s Kitchen. I’d love to hear how you’re doing. Thank you, as always, for reading and sharing!
For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
24 chicken wings, separated at the joint and tips discarded
½ cup peach jam
2 tablespoons apple cider vinegar
1 tablespoon hot sauce, or to taste
Scallions, thinly sliced
In a food processor, combine the barbecue sauce and half of the garlic. Add the peaches and process until finely chopped; season with about 1½ teaspoons salt and ¼ teaspoon pepper. Reserve ½ cup for basting. In a resealable plastic bag, toss together the chicken wings and peach barbecue sauce; refrigerate for about 30 minutes.
Meanwhile, place the peach jam, vinegar, remaining garlic, hot sauce and ½ teaspoon salt in a small saucepan. Cook over medium heat until slightly thickened, about 5 minutes and let cool.
Preheat a grill or grill pan to low. Grill the chicken wings with the grill cover down, turning and basting occasionally with the barbecue sauce, until cooked through, about 30 minutes. Top with the scallions and serve with the peach jam dipping sauce.