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Peach Sriracha Hot Wings

You can feel the excitement in the air. American football season is here! Fans from all over the country are pulling out their team jerseys and firing up the grills for a good old fashion tailgate. For some, September is the happiest time of the year because football is back. Even those who may not know the rules of the game, love football season for the camaraderie and more importantly, the food. Well, who are we kidding? Some of us go to the games specifically for the food and then to watch the players.

What better football tailgate appetizer can be served than hot wings? The little chicken wings are perfect finger foods during a game. You can jump up and cheer the player who caught a 40 yard pass and made a touchdown, high five your friends with one hand and clench the hot wing in the other waving it like a banner.

This recipe gives a nod to football season, but also another time of the year. We can still find amazingly sweet stone fruits at our local farmers market or grocery store: ripe organic juicy peaches, Saturn peaches with a slight almond flavor, intense plumcots, and tropical tasting mango-nectarines. When developing this recipe, we wanted a touch of sweetness to add to our hot wings, but something more than honey or brown sugar. By simply peeling, pitting, and pureeing the stone fruit, you can flavor your Sriracha sauce with the ambrosial taste of the season.

And for the uninitiated: Sriracha is a type of hot sauce, named after the coastal city of Si Racha, in the Chonburi Province of Eastern Thailand, where it was possibly first produced for dishes served at local seafood restaurants. Today, Sriracha’s popularity is closing the gap on condiments like ketchup and mustard and even more traditional Mexican hot sauces.

As your guests are rooting for their team this season, capture their attention by serving this sweet/spicy twist on a favorite tailgate food. 

Peach Sriracha Hot Wings

  • 2 pounds bone-in chicken wings, cooked (baked, fried or grilled)
  • 1 1/2 pounds peaches, peeled, pitted
  • 2 tablespoons Sriracha Hot Chili Sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon reduced sodium soy sauce
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black 

Get the full recipe.

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