Best 3 Peachy Serrano Pepper Wings Recipes

PAT'S SPICY PEACH HOT WINGS

Steps:

• Preheat deep fryer with peanut oil to 350 degrees F.
• Mix the 2 teaspoons salt, smoked paprika, and garlic powder together in a small bowl.
• Add chicken wings and toss to coat.
• Melt the butter in medium saucepan over medium heat with the garlic.
• Stir in peach preserves, hot sauce, and soy sauce. Cook until syrupy and thick, about 5 minutes. Transfer to a large bowl.
• Add the wings to the deep fryer and fry until cooked through and golden and crisp, 12 to 15 minutes. You will need to do this in 2 batches so you don't overcrowd your fryer.
• Remove the wings from the fryer and drain on a paper towel-lined baking tray.
• Add the fried wings to the large bowl of sauce and toss until well combined and wings are well coated. Using a slotted spoon, remove the wings to a platter and serve immediately.

PEACHY SERRANO PEPPER WINGS

Steps:

• Using a sharp knife, cut through the two chicken wing joints; remove and discard wing tips. Place remaining wing pieces in a large resealable plastic bag. Add flour; seal and shake to coat. Transfer chicken to a 4- or 5-qt. slow cooker coated with cooking spray., In medium bowl, combine remaining ingredients; pour over chicken. Cook, covered, on low until chicken juices run clear, 4-5 hours. If desired, top with chives and serve with ranch dip.

SWEET & SPICY PEACH STICKY WINGS RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a large baking sheet with foil and grease with nonstick spray.
• Make the dry rub: Add the chipotle powder, paprika, baking powder, onion powder, garlic powder, salt, cayenne, Italian seasoning, cumin, and black pepper to a bowl and whisk until evenly combined.
• Make the wings: Add the chicken wings to a large bowl and toss with the oil. Sprinkle in the dry rub and use your hands to massage it into the chicken wings.
• Arrange the wings on the prepared baking sheet, spacing evenly. Bake for 15 minutes, then flip and continue baking for another 15 minutes.
• While the chicken wings are baking, make the glaze: Add the peaches in syrup, brown sugar, apple cider vinegar, soy sauce, Sriracha, cinnamon, black pepper, salt, bay leaf, and water to a medium pan. Stir to combine, then bring to a boil over medium-high heat, then reduce the heat to medium and cook for 15 minutes, until the peaches have softened and sauce has thickened.
• Remove the bay leaf, then transfer the peach mixture to a blender and purée on high speed for 30-60 seconds. Strain the glaze through a fine-mesh strainer back into the pan. Turn the heat to high and cook until the glaze has thickened, about 5 minutes. Whisk in the butter until fully incorporated. The glaze should coat the back of a spoon.
• Carefully remove the wings from the oven and brush on both sides with about ⅓ of the glaze. Return to the oven and cook for another 5 minutes.
• Remove wings from the oven brush with another ⅓ of the glaze. Turn the oven to high broil, return the wings to the oven, and broil for 2-3 minutes, or until the glaze is bubbling.
• Remove from the oven and toss wings in a large bowl with the remaining glaze.
• Transfer to a serving plate and garnish with the cilantro.
• Enjoy!