Since joining a CSA, the space in my refrigerator has become increasingly dear, leaving every half-full bottle subject to critique as to its usefulness and value.

 

Being of old New England stock and physically averse to waste, I have been trying admirably to finish the remnant of all bottles, but there are some that are proving more difficult than others. My Trappist Peach Preserves were proving troublesome…. I had been slathering them on pieces of my Grilled Poundcake for weeks now, as I’ve made enough versions of that poundcake to feed most of Beacon Hill. I still have several cakes leftover, but could not stomach the peach preserves for one more slice – but, no more could I bear another slice with peach preserves than I could bear to throw them out, as they are incomparably delicious and of very high quality.

So, when I came across a recipe for peach-lacquered chicken wings in June’s Gourmet, I knew just what to do with the remaining remnants of my peach preserves.

 

This recipe earns the triple crown for being nursery-school-easy, delicious, and quick… definitely a weeknight dinner star, but, since July 4^th is right around the corner, they also make a wonderful addition to a holiday (rain-soaked) BBQ. Enjoy!

 

Click here for a printable version of the recipe

Spicy Peach Chicken Wings, Serves 4*

Adapted from Gourmet

 

Prep Time: 40 Minutes (though you can be distracted doing other things for 25 of them)

Total Time: 40 Minutes

 

Ingredients:

 

2 Cloves Garlic

1 Tsp, Chopped Ginger

1/3 Cup Peach Preserves

¼ Cup Soy Sauce

1 Tbsp. Water

Sprinkle of Red Hot Pepper Flakes

1 Tbsp. Salt

2 lb. Chicken Wings

 

Preparation:

 

Preheat the broiler.

 

In a food processor or mini-chopper, mince the garlic and ginger. Add the soy sauce, preserves, water, red-pepper flakes and pulse until combined.

 

Line a cookie sheet or metal baking pan with tin foil. Arrange the chicken wings in a single layer on the sheet and season with salt on both sides. Cover the chicken wings with the marinade, turning each wing so that both sides are covered in the sauce.

 

 

Broil the wings at the top of the oven for 10 minutes. Remove from the oven and flip the wings, making sure to smother them into the sauce. Broil for another 10-15 minutes.

 

Remove from oven, plate, spoon any remaining sauce over the wings, and serve with many napkins. Enjoy!

 

*Recipe can be doubled or tripled, but may require two cookie sheets.