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Peachy Serrano Pepper Wings

Bring the heat and a kiss of sweet peach jam to the table with these irresistible sriracha chicken wings. —Crystal Holsinger, Waddell, Arizona
  • Total Time
    Prep: 20 min. Cook: 4 hours
  • Makes
    about 2 dozen

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

Directions

  • 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.

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