We’re eating sweet and spicy chicken wings baked in a sriracha, peach and soy glaze.
I freaking love football… and not just because it makes cracking a beer at 10am completely acceptable. I love it for the intensity of the game, the astounding athleticism of the players, the fanatical crazy fans and yes… the tailgating food. Tailgating food changes from region to region, and while in Baton Rouge you’ll see tons of people eating gumbo or jambalaya in San Diego it’ll be tangy ceviche and carne asada tacos. One of the tailgating foods that seems to be in every region of the country is the almighty buffalo wing… and I must say, thanks, Buffalo, for such an awesome creation! If there’s a heaven, I hope it’s filled with calorieless buffalo wings, blue cheese dressing, bacon and good beer.
Anyway, our friend Justin’s family makes this thing they call Hawaiian chicken that is basically fried chicken braised in canned peaches. When I first learned about this dish, my initial response was – why’s it called Hawaian chicken? Shouldn’t it be Georgian chicken if we’re assigning it a state. Do they even grow peaches in Hawaii? After I was able to let that thought leave my mind, I started thinking about how good some spicy peach chicken wings would be and ba da bing ba da boom the conception of these sweet and spicy sriracha peach chicken wings! I’m not going to call them hawaiian chicken wings, cuz that name still boggles my mind, but Justin’s family definitely gets credit for inspiring this dish. These wings were a freaking delicious consolation prize for us while watching in pain as LSU lost to Penn State in the Capitol One bowl game. I would make these wings again this weekend while I watch the NFC championship game but I don’t want to do anything to jinx the Saints… I mean, LSU did lose the game while we were eating these wings… 😉
1 (15oz) can peach halves in heavy syrup
1 tbsp sriracha, plus more if desired
1 tbsp dark soy sauce
1 tbsp white vinegar
1/2 tsp freshly cracked black pepper
1/2 tsp kosher salt, plus extra
1 1/2 lb chicken wings or drumettes
Preheat oven to 400 degrees.
Open the can of peaches. Strain the heavy syrup from the peaches into a small sauce pan. Place the syrup over medium to medium-high heat and reduce in half.
Place three peach halves into a blender or food processor with the reduced syrup, sriracha, vinegar and dark soy sauce. Puree until smooth and transfer to a bowl.
Finely dice the remaining peach halves. Add the diced peaches, kosher salt and freshly cracked black pepper to the bowl with the peach puree. Stir until thoroughly mixed. Taste the sauce. Adjust the seasonings as desired with more kosher salt, freshly cracked black pepper and sriracha as necessary. (I like a lot of spice so more sriracha is always welcomed in my book!)
Line a baking sheet with aluminum foil. Season the chicken wings lighly with kosher salt, toss to coat. Place the wings into the lined sheet pan. Evenly pour the sauce over the wings, toss to coat with sauce, and place into the preheated 400 degree oven. Bake at 400 for 50 minutes, flipping the wings and basting with sauce in the pan after 25 minutes. Remove from oven. Using tongs, carefully transfer wings to a serving dish then spoon remaining sauce from the pan over the wings. Enjoy!