Monday, August 18, 2014

Paleo Grilled Peach Chicken Wings


I have a total foodie crush on Silvana Nardone. I've loved her ever since I bought Cooking for Isaiah, the gluten-free cookbook she wrote in honor of her son. I'm just as excited about her upcoming new cookbook release, and in the meantime was eager to try this tasty summer recipe I found on her website.

While you could go the extra step and use your own homemade barbecue sauce, I used the cleanest one I could find at Whole Foods. It was also a little bit spicy, which balanced perfectly with the jam-based dipping sauce.

The caveman and I couldn't stop eating these! They grilled up perfectly, not getting too blackened and staying nice and juicy. Just make sure to have a big stash of paper towels on hand...


Paleo Grilled Peach Chicken Wings
adapted from Silvana Nardone

2 cups homemade or low sugar, gluten-free barbecue sauce
3 minced garlic cloves
2 peaches, peeled & chopped
salt & pepepr
24 chicken wings (separated at the join and tips discarded)
1/2 cup no sugar added peach fruit spread
2 tbs. apple cider vinegar
1 tbs. Frank's hot sauce
thinly sliced green onions

In a food processor, combine the barbecue sauce and half of the garlic.

Add the peaches and process until finely chopped; season with about 1½ teaspoons salt and ¼ teaspoon pepper. Reserve ½ cup for basting.

In a resealable plastic bag, toss together the chicken wings and peach barbecue sauce; refrigerate for about 30 minutes.

Meanwhile, place the peach spread, vinegar, remaining garlic, hot sauce and ½ teaspoon salt in a small saucepan. Cook over medium heat until slightly thickened, about 5 minutes and let cool.

Preheat a grill or grill pan to low.

Grill the chicken wings with the grill cover down, turning and basting occasionally with the barbecue sauce, until cooked through, about 30 minutes.

Top with the scallions and serve with the peach jam dipping sauce.


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