Peach Glazed Chicken Wings
-a dozen jumbo chicken wings
-salt & pepper to taste
-1 cup corn oil
-1 cup red chili garlic sauce
-1 tablespoon cilantro, chopped
-1 jar peach preserves
-1 jar apricot preserves
-juice of 1 lime
1. Season jumbo chicken wings to taste with salt and pepper. Place 1 cup of corn oil in a pan and heat up. Once hot, place wings in the pan to begin frying.
2. Next, make the peach glaze. In a mixing bowl combine 1 cup of red chili garlic sauce, 1 tablespoon of chopped cilantro, i jar of peach preserves, and 1 jar of apricot preserves. Mix together, then add the juice of 1 lime. Mix again and set aside.
3. Go back to chicken wings and make sure to turn them continually to prevent burning. You'll want to fry chicken wings for about 20 minutes until the are cooked completely.
4. When wings are ready, dip them into the glaze, plate and serve.
*Make sure to wash tongs or utensils when going from raw chicken to cooked chicken.
Steven Brooks is the Executive Chef at the Springdale Country Club. Chef Brooks offers monthly cooking classes at the club.
Shot in the home of Susan Chase in Springdale.