These wings come out moist and tender every time. If you like, swap out the fresh peaches for 1 cup of fresh pineapple.
—SILVANA NARDONE BROOKLYN, NY
PREP: 20 MIN. + MARINATING COOK: 30 MIN. MAKES: 4 SERVINGS
2 cups barbecue sauce
2 cloves garlic, finely chopped, divided
2 peaches, peeled, pitted and chopped
Salt and pepper
24 chicken wings, separated at the joint and tips discarded
1 cup peach jam, such as Smuckers
1/4 cup apple cider vinegar
2 tablespoons hot sauce, such as Frank’s RedHot, or to taste
Scallions, green parts only, thinly sliced, for topping
1. In a food processor, combine the barbecue sauce and half of the garlic. Add the peaches and process until finely chopped; season with about 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Reserve 1/2 cup for basting.
2. In a resealable plastic bag, toss together the chicken wings and remaining peach barbecue sauce; refrigerate for about 30 minutes.
3. Meanwhile, combine peach jam, vinegar, remaining garlic, hot sauce and 1/2 teaspoon salt in a small saucepan. Cook sauce over medium heat until slightly thickened, about 5 minutes; let cool.
4. Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken wings, covered, over medium heat or broil 4 in. from the heat for 12-16 minutes, turning occasionally.
5. Brush with reserved sauce. Grill or broil, uncovered, 8-10 minutes longer or until juices run clear, basting and turning several times. Top with scallions and serve with dipping sauce.