Peachy the Magazine Fall 2017 - Page 67

FOOD + ENTERTAINING SMOKIN’ SWEET CHICKEN WINGS WITH CHERRY BARBECUE GLAZE Makes 4 servings 2 tablespoons unsalted butter ½ medium sweet onion, such as Vidalia, finely chopped 1 large habanero chile, seeded and minced ¾ cup cherry preserves, preferably sour cherry ⁄ 3 cup fresh lime juice 1 Salt and freshly ground black pepper 3 ½ pounds chicken wings, tips discarded and wings split In a medium saucepan, melt the butter. Add the chopped sweet onion and cook over moderate heat, stirring occasion- ally, until the onion is softened and lightly browned, about 5 minutes. Add three-fourths of the minced habanero chile and cook for 1 minute, just until softened. Scrape the onion and habanero into a blender, add the cherry preserves and lime juice and puree until smooth. Return the cherry glaze to the saucepan and bring it to a boil over moderately high heat. Stir in the remaining minced habanero chile and season the glaze with salt and black pepper. Transfer the glaze to a small bowl. Light a grill or preheat a broiler and position a rack 8 inches from the heat source. Season the chicken wings all over with salt and black pepper and grill over moderately high heat, turn- ing occasionally, until lightly charred and crispy, about 20 minutes. Alter- natively, broil the wings for about 20 minutes, turning occasionally, until they are crispy. Transfer the chicken wings to a large bowl and toss with one-third of the cherry glaze. Return the wings to the grill or broiler and cook, turning once, just until sticky and caramelized, about 2 minutes. Return the chicken wings to the bowl and toss with another one-third of the cherry glaze. Transfer the glazed wings to a serving platter and serve with the remaining glaze on the side. Recipe from Grace Parisi, Food & Wine MAKE AHEAD: The cherry glaze can be refrigerated for up to 3 days. Bring to room temperature before using. FALL 2017 65