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Peachy Buffalo Chicken Wings, Sacha Served What

Peachy Buffalo Chicken Wings

Classic buffalo chicken wings with a twist. PEACH JAM! It’s the perfect mix of sweet and spicy. Plus, the wings are grilled, not fried!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 50 minutes
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Course Appetizer, Main Course
Cuisine American
Servings 18 wings

Equipment

Ingredients
  

  • 18 wings and drumettes or whichever you prefer
  • Kosher salt
  • Freshly ground black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon ginger powder
  • ½ teaspoon onion powder
  • 1 cup hot sauce
  • 6 tablespoons unsalted butter slightly melted but not separated
  • 6 tablespoons peach jam
  • 2 cloves garlic
  • 1 inch chunk fresh ginger peeled and roughly chopped

Instructions
 

  • Remove chicken from the refrigerator for 30 minutes before cooking. Position a rack in the upper third of the oven and preheat oven to 375°F.
  • On a parchment lined sheet pan, toss the wings with the garlic powder, ginger powder, onion powder, and a big sprinkle of Kosher salt and freshly ground black pepper. Roast until cooked through 30-40 minutes. Remove from oven and let cool for at least 15 minutes (You can let them sit at room temperature for up to 2 hours before grilling or pop them in the refrigerator. They can be refrigerated overnight to grill the next day, if needed).
  • While the wings cook, make the sauce. In a blender combine the hot sauce, butter, peach jam, garlic, and ginger. Puree until smooth and then place into a large mixing bowl.
  • Preheat the grill to medium-high heat (I rub my grates with avocado oil-soaked towel to prevent sticking).
  • When ready to grill, toss the cooked wings in the bowl of hot sauce (being careful not to get too much of the residual oil from the sheet pan in the sauce) and turn to coat evenly. Using tongs, lift the wings from the sauce, reserving the sauce for serving, and place on the grill. Cook until each side is charred and crispy, 5-8 minutes.
  • If using a grill pan, spray with avocado oil and cook wings over medium heat for 4-6 minutes, until charred and crispy on all sides.
  • Serve immediately with the leftover sauce on the side for dipping.

Notes

Once the wings have fully cooked in the oven, you can cool them and store them overnight in the refrigerator to grill the next day. 
Buffalo Sauce can be made up to 5 days ahead of time. Butter will solidify in the refrigerator - heat slightly before using just until butter is melted again, not too much that the sauce separates. You can do so by microwaving in 20 second intervals until melted through again. 
Since the chicken is fully cooked when it gets tossed into the sauce, it's totally safe to use it as a dipping sauce when eating the wings. 
I serve my wings with some fresh basil as a garnish, more for color, but that's totally up to you!
Keyword bar food, bbq, easy, Grilling, simple, Spicy, summer
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