Grilling brings out the best in these snack-size pieces—the fatdrips away, leaving behind a crisp wing perfect for gnawing to thebone. They are easily separated into the drumette and the wingend by hacking at the joint using a cleaver or heavy knife. Somepeople prefer the meatier drumette, but the crackle and crunch ofwing ends have their own appeal. Be prepared to move the wingsaround as flare-ups occur, and arrange them so that the smallerends point away from the high heat to prevent burning.
Makes: 6 servings
Prep: 10 mins
Grill: 20 mins
- 1 pound peaches, pitted and coarsely chopped
- 1 pickled jalapeno chile, stemmed, plus 3 tablespoons pickling juice
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- 1/4 teaspoon worcestershire sauce
- Salt and pepper
- 3 pounds chicken wings, halved at the joint and wing tips removed
- Nonstick cooking spray
- Using a food processor, puree the peaches, pickled jalapeno and juice, the honey, mustard and worcestershire sauce; season with salt. Pour one-quarter of the sauce into a large bowl and the remaining sauce into a small bowl.
- Preheat a grill to medium heat. Season the chicken wings with salt and pepper and coat lightly with cooking spray. Arrange on oiled cooking grates and grill, turning occasionally, until no longer raw on the outside, 6 to 8 minutes. Brush the wings generously with the larger amount of reserved sauce. Grill, continuing to turn occasionally, until deep golden-brown and just charred in parts, 8 to 10 minutes. Toss the wings with the smaller amount of reserved sauce. Transfer to a platter.