Are we sick of peaches yet? No? Good.
First off, this is possibly the most delicious barbecue sauce I’ve ever had, if I do say so myself. (Move over Sweet Baby Ray’s – you’ve got competition in our fridge.) Secondly, we’ve still got a lot of peaches to use my friends, A LOT, so hang on ’cause we’re in it for the long haul.
After you go peach picking, and come home with a half bushel of peaches you use them in all of the ways. Most notably, this means peach cobbler, peach scones (coming soon!), peach salsa (I’m thinking a fish taco Tuesday) and probably some peach Bellini’s over the weekend… (so sue me).
Additionally, it’s summer and it’s hot, so most days turning the oven on is a big “no thank you”. Furthermore, grilled food almost always taste better…. Let me stop before I’m too far off track, and let’s get back to the sauce. Afterall, that is why we’re here. A sweet, tangy, slightly spicy, peachy barbecue sauce, it’s sure to delight everyone.
- 7 Peaches
- 4 T Tomato paste
- 1/4 C Apple cider vinegar
- 1/8 C Brown sugar
- 1/4 C Water
- 1.5 T Ketchup
- 1 T Worcestershire sauce
- 1 t onion powder
- 1 t garlic powder
- 1 ½ T honey
- 1/2 t Red pepper flakes
- 2 Hefty pinches of salt
- 1 Pinch ground pepper
- Prep peaches by removing pits and chopping into cubes. You can leave the skin on, or not
- Add peaches and all other ingredients to a saucepan and bring to a boil, stirring occasionally
- Once the mixture comes to a boil, reduce heat to a low simmer for 20 minutes, stirring occasionally
- After 20 minutes the sauce will begin to reduce
- Blend the sauce in a food processor or blender until mostly smooth, no chunks, unless you prefer it that way
- Return to saucepan and bring back to a boil
- Once the sauce boils, reduce to simmer for 5 more minutes
- After 5 minutes remove from heat, adjust seasoning as needed
- Let cool completely before using
Planning on making sauce and wings?
The down and dirty quick version to make awesome grilled wings:
- Preheat grill to 400°F
- Toss your chicken in olive oil, salt and pepper.
- Grill wings for 6 minutes with lid closed
- Flip and grill another 6 minutes with lid closed.
- Turn wings and grill another 4 minutes, again with lid closed.
- Flip one last time, and grill 4 more minutes – with the lid closed.
- Your wings should be close to done, brush them with your barbecue sauce and let them glaze.
- If you like them particularly saucey, when you remove them from the grill, toss them in even more sauce, just make sure you have extra napkins!