Grilled Peach Sticky Wings

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 “Eat A Peach” ~Allman Brothers Band

I can’t resist a perfectly ripe peach! And with them currently in peak season, I’ve been trying to incorporate them into my meals any way I can. These grilled peach sticky wings are amazing...can’t wait to make them again!

Ingredients for wing sauce:

3 chopped ripe peaches (I left skins on and easily removed them during the cooking process w/ tongs)

1 sm shallot (finely chopped)

Drizzle of oil

2 sprigs of rosemary (leaves only)

1 tsp coconut aminos

2 tsp balsamic vinegar

1 T lemon juice

1-2 tsp honey

1 T ghee

Pinch of salt

A few dashes of cayenne (I used about 4 good dashes, and it wasn’t spicy, but had a nice lingering heat)

Start by cooking the shallot in a small drizzle of oil for 1-2 minutes on medium heat. Next add the peaches and with a wooden spoon, stir and break down peaches. Remove skins, they should be loosened up after about 5 minutes or so. Once you’ve got the skins out, add the rest of the ingredients and simmer for another 10-15 minutes. Remove from heat and blend until smooth (regular blender or handheld immersion blender). Set aside until wings are ready to be tossed in sauce.

Process for cooking wings:

Preheat your grill to hot and grease your grates. Season your dry wings with s&p. Once grill is preheated, turn off one burner and place wings over that section of your grill (indirect heat, no flame beneath the wings). Shut the lid and leave them be for 15 minutes. Check them at 15 min, and move any around that look like they need more/less heat. At 30 minutes, it’s time to flip them...if they are sticking give them another 5 minutes. They should be getting golden at this point. Check again at the 45 minute mark, and again move any that are getting too much/not enough heat. At 1 hour it is time to toss with sauce. Get a large bowl, pour about half of the peach mixture in. With tongs, add chicken wings (I had about 24), then top with remaining peach mixture (you can also toss the wings in smaller batches) and toss lightly with tongs. Return wings to indirect heat on grill and cook in increments of 3-5 minutes, until desired crispness is reached. Remove from grill and devour! They are fantastic dipped in homemade ranch! Have questions? Ask away!

DinnerBethany Larson