I have a few things to get off my chest before we dive into these sticky suckers.
- Can peaches just go ahead and ripen on the trees around here already? Every time I walk by the peaches in the grocery store I stop dead in my tracks and practically faint from the glorious smell. And then I almost faint again from disappointment when I realize they're rock hard and from California or Mexico.
- I just returned from Austin, Texas. I went for a dear friend's bachelorette party. There were 14 of us. I'm tired.
- I did not eat from a single food truck while I was there, and that's a damn shame.
- Our Kansas City reception is exactly 21 days away, and I've barely given it a second thought since I booked everything.
- The number of out-of-town guests is growing by the minute, blowing my initial guesstimate out of the water.
- I like living on the edge.
- I have an amazing husband. He's not working this week, and as of 10:48 am, he had re-caulked the bathtub, put 2 coats of paint on a closet door that's been bare for over a year, and started painting our front door Caribbean blue.
- I fell in love with Caribbean blue on our honeymoon.
- My front door may very well be Caribbean blue when I get home today.
|(not our front door)|
I can tell you a lot more about them, but I think I'll sum it up with this: after I was done making the sauce, The Stallion had a little taste and said,
"We should bottle this stuff."
Peach-Slathered Chicken Wings
- 3-4 cloves garlic, smashed and peeled
- 1 hunk ginger (about 3 in. long), peeled and cut into smaller pieces
- 10 oz. peach preserves (apricot or jam may be substituted)
- 1/3 cup soy sauce
- 1/2 t. red pepper flakes (add more if you can stand the heat!)
- 3 lbs. chicken wings (with some drumsticks mixed in, too - shhhh)
- Get your grill going. Right now if you're doing charcoal; just before you're ready to go if you're being lazy or a sissy and using gas (like me). If you are using a charcoal grill, you will need to strategically place your coals so that you will be able to cook over both direct and indirect heat (read: read the whole recipe before you start your fire so you don't screw yourself over in the end).
- Throw the garlic cloves and ginger chunks into a food processor with the motor running, until finely chopped. Add peach preserves, soy sauce, and red pepper flakes and pulse until smooth.
- Pat wings (and drummies) dry and season with salt.
- Take the wings, sauce, some tongs, a paper towel saturated in oil, and a basting brush out to the grill. Oil the grates well and sear the wings over the hottest part of the coals (or burners if you're a lazy sissy), turning occasionally to ensure even browning.
- Once you've got some good color on the wings (and drummies), move them to an area of the grill with no coals underneath (lazy sissies: turn one of your burners off; if you have 3, turn off the middle one), and baste with the sauce. Close the lid and continue turning and basting every few minutes (except last 3 minutes of cooking) until cooked through, about 15-20 minutes (longer for those drummies).
- Serve with any leftover sauce and a lot of napkins. Wetnaps are the preferred pairing.