Peachy
Serrano Pepper Wings Recipe
Bring
the heat and a kiss of sweet peach jam to the table with these irresistible
sriracha chicken wings.
Ingredients
:
3
pounds chicken wings
1
cup all-purpose flour
2
cups peach preserves
1/4
cup chicken broth
1/4
cup white vinegar
1
tablespoon soy sauce
2
to 3 serrano peppers, finely chopped
2
shallots, finely chopped
1
garlic clove, minced
1/2
teaspoon salt
Minced
chives, ranch dip, optional
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.
Test
Kitchen tips :
Uncooked
chicken wing sections (wingettes) may be substituted for whole chicken wings.
When
cutting or seeding hot peppers, use rubber or plastic gloves to protect your
hands. Avoid touching your face.
Nutrition
Facts :
1
piece: 141 calories, 4g fat (1g saturated fat), 18mg cholesterol, 116mg sodium,
20g carbohydrate (16g sugars, 0 fiber), 6g protein.