Peach & Morita Pepper Wings

Indulge in the perfect blend of sweet and smoky with these delectable Peach and Morita Glazed Chicken Wings. This recipe harnesses the unique flavors of Chile Morita peppers paired with the natural sweetness of ripe peaches to create a tantalizing sauce that will have your taste buds dancing. Whether you're prepping for a party or just looking for an exciting twist on your traditional wing night, these wings are sure to impress!

Ingredients:

🍗 16 chicken wings
🧂 1 tsp salt
🌑 1 tsp black pepper
🌶️ 1 tsp paprika
🔮 1 tsp Jugo Maggi (or soy sauce alternative)
🌽 ½ cup cornstarch
🍑 3 peaches
🔥 16-18 Chile Morita peppers
🧅 ½ small onion
🧄 2 garlic cloves
🍬 ½ cup sugar
🧂 Salt (to taste)
💧 Water (enough to cover peppers for boiling)

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Equipment: Air fryer, blender, pot, bowl
Servings: 4-6

Instructions:

1. Start by preparing the chicken wings. In a large bowl, season the wings with 1 tsp of salt, 1 tsp of black pepper, 1 tsp of paprika, and 1 tsp of Jugo Maggi. Mix well to ensure the wings are evenly coated with the seasoning.
2. Sprinkle ½ cup of cornstarch over the seasoned wings, tossing them until they're fully coated. This will give the wings a nice crisp texture when air-fried.
3. Place the wings in the air fryer basket, ensuring they're not overcrowded. Air fry at 390°F (199°C) for 30 minutes, or until golden brown and cooked through. Remember to turn the wings halfway through the cooking process for an even crisp.
4. While the wings are cooking, begin making the Peach and Morita Sauce. Char the skin of three peaches over an open flame. Place them into a bowl of water to cool, then peel, cut in half, and remove the seeds.
5. In a pot, boil enough water to cover the 16-18 Chile Morita peppers. Add the peppers along with half of a small onion and two garlic cloves. Once boiling, reduce the heat to low and let it simmer for 15 minutes.
6. Place the cooked peppers, onion, and garlic along with a bit of the boiling liquid into a blender. Blend until smooth.
7. Transfer the pepper mixture into a larger pot over heat. Add the peeled peaches to the blender with some of the pepper liquid and blend. Combine the peach and pepper purees in the pot.
8. Stir in ½ cup of sugar into the pot and bring the sauce to a gentle boil. Lower the heat and let it simmer until the sauce thickens slightly. Add salt to taste.
9. In a large bowl, toss the crispy wings with the Peach and Morita sauce until they're well coated.
10. Serve the wings hot, garnished with fresh peach slices or herbs if desired.

Cooking Tips:

• If you don't have Jugo Maggi, you can substitute it with soy sauce or Worcestershire sauce for a similar umami flavor.
• For a spicier sauce, include some of the seeds from the Chile Morita peppers.

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Peach & Morita Pepper Wings

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