Sriracha-Peach Chicken Wings

Source: What We're Eating
adapted by

1 (15oz) can peach halves in heavy syrup
1 tablespoon Sriracha, plus more if desired
1 tablespoon dark soy sauce
1 tablespoon white vinegar
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon kosher salt, plus extra
1 1/2 lb chicken wings or drumettes

Preheat oven to 400 degrees.

Open the can of peaches. Strain the heavy syrup from the peaches into a small sauce pan. Place the syrup over medium to medium-high heat and reduce in half.

Place three peach halves into a blender or food processor with the reduced syrup, sriracha, vinegar and dark soy sauce. Puree until smooth and transfer to a bowl.

Finely dice the remaining peach halves. Add the diced peaches, kosher salt and freshly cracked black pepper to the bowl with the peach puree. Stir until thoroughly mixed. Taste the sauce. Adjust the seasonings as desired with more kosher salt, freshly cracked black pepper and sriracha as necessary.

Line a baking sheet with aluminum foil. Season the chicken wings lightly with kosher salt, toss to coat. Place the wings into the lined sheet pan. Evenly pour the sauce over the wings, toss to coat with sauce, and place into the preheated 400 degree oven. Bake at 400 for 50 minutes, flipping the wings and basting with sauce in the pan after 25 minutes. Remove from oven. Using tongs, carefully transfer wings to a serving dish then spoon remaining sauce from the pan over the wings.

My note: I started the wings in the oven in a disposable foil pan, but finished them on the grill! and added way more sriracha!