Crispy Peach Sriracha and Sesame Wings

August 08, 2017

Sweet and spicy, balanced perfectly with sesame! Change up your wing game on Sunday with this new favorite party pleaser. Makes 5-6 servings.


2 tablespoons baking powder
1 tablespoon Smoked Sea Salt
1 teaspoon Smoked Paprika
2-1/2 pounds chicken wing sections
1 teaspoon Bourbon Smoked Sesame Seeds
2 tablespoons cilantro, chopped for garnish (optional)

1 jar of Peach Sriracha Jam
Half of a lemon, zested and juiced
1 tablespoon toasted sesame oil


Preheat the oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and place a wire rack over the foil.

Mix baking powder, salt, and paprika together in a small bowl. Place chicken in a small bowl sprinkle half of the baking powder mixture over the wings and toss to coat. Sprinkle remaining baking soda mixture and toss to coat again.

Whisk jam, lemon zest, juice and sesame oil together in a large bowl until glaze is smooth.

Place wings on the rack of the prepared baking sheet. Bake for 20 minutes. Turn wings, brush with one-third of the glaze, and continue baking for 20 minutes. Turn wings again, brush with one-third of the glaze to coat and bake until wings are browned and crispy.

Add wings on a serving platter and garnish with sesame seeds and chopped cilantro. Serve immediately with any excess glaze for dipping.

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