Sticky Peach Chicken Wings
These sticky sweet barbecue wings are lip smacking morsels of tender, fall-off-the-bone meat with a slightly crispy exterior.
Make 'em sweet or make 'em spicy depending on which of our blends of garlic salt you use.
Preheat oven to 400 degrees.
Make the barbecue sauce. Mix together:
3/4 C. peach preserves
1/2 C. ketchup
1/4 tsp. Richard's Famous Garlic Salt, Original or for a spicy sauce, Firecracker
1 T. apple cider vinegar
1 tsp. onion powder
1-2 tsp. steak sauce (to taste)
12 meaty chicken drumettes
Line a small cookie sheet with aluminum foil. Place a rack on the foil-lined pan.
Trim excess skin off 12 meaty chicken drumettes with kitchen shears. Place wings on the rack. Wash your hands.
Spoon 1/2 sauce over the top. Do not let the spoon touch the raw meat so as to not contaminate the remaining sauce.
Bake for 30 minutes. Turn the wings over. Spoon more sauce over the wings. Bake for 15 minutes more. Heat remaining sauce in microwave until warm; don't burn. With a clean spoon, spoon remaining sauce over wings. Bake for approximately 15 minutes more. The edges should be slightly darkened and crispy, but not burned.