Honey Sriracha Peach Chicken Wings

Ingredients & Cooking Directions for Honey Sriracha Peach Chicken Wings

Kitchen Equipment used in this Video

Square plate: http://amzn.to/2mT5fCw   
Stainless steel bowls: http://amzn.to/2zwtGPw 
Colander: http://amzn.to/2mBNdTP 
Induction Cooker: http://amzn.to/2nyw4eF  

Cookware: http://amzn.to/2mmmyuK  

Small Blender: http://amzn.to/2lV8xZ1

Strainer: http://amzn.to/2h1Lk2l
Cooking gloves: http://amzn.to/2mcNotv 
Glass dish: http://amzn.to/2njzoxE 
Paper towels: http://amzn.to/2nBPAru

Clear bowls: http://amzn.to/2nAy4Um     

Straining ladle: http://amzn.to/2nBO5tk 
Cooling rack: http://amzn.to/2nAJJCG  

Pan: http://amzn.to/2ujHRC5  
Foil: http://amzn.to/2mZsHA0 
Long chopsticks: http://amzn.to/2mSw6yK  

Estimated Servings: 4

Fry Chicken

2 pounds chicken wings, split at the joint, tips removed

½ cup all-purpose flour 

½ teaspoon ground black pepper 

½ teaspoon salt 

Vegetable oil 

1.  Wash the chicken wing pieces with 3 quarts of water mixed with ¼ cup salt and 2 tablespoons white vinegar. Then drain and dry them with paper towels.

2.  In a large bowl with a lid, add in the flour, salt and pepper whisking to combine.

3.  Add the chicken to the flour, cover the bowl with the lid shaking it to coat the chicken peces with the flour mixture. Make sure to shake off the excess flour before frying.

4.  Heat vegetable oil in a large pot over high heat. Oil will be ready for frying when you place a wooden utensil in the middle of the pot and you see bubbles in the oil or until temperature is 350 degrees Fahrenheit.

5.  Double fry the chicken by frying them in batches for 10 minutes (per batch) and place them on a rack to drain. Then fry them again in batches for 10-15 minutes (per batch) or until fully cooked (no longer pink at the bone and the juices run clear) and golden brown on all sides. Transfer chicken to a rack to drain.

Make Sauce

1 peach, peeled, pitted & diced

¼ cup peach preserves 

3 tablespoons honey

1 tablespoon soy sauce 

1 tablespoon apple cider vinegar 

¼ cup Sriracha 

3 tablespoons butter 

2 tablespoons minced garlic 

1 teaspoon chopped chives 

1.  In a blender, add peaches, preserves, honey, soy sauce, vinegar, and Sriracha blending all the ingredients until smooth. Pour the sauce through a sieve into a bowl and set aside.

2.  Turn your stove on medium high heat and add in the butter. When the butter melts, add in garlic and stir fry until fragrant. Pour in the sauce and allow it to cook until slightly thickened.

3.  Add the chicken into the sauce and toss chicken in the sauce to coat. Transfer chicken to a serving plate and sprinkle chives on top. Serve immediately.

Enjoy!