Peach-Lacquered Chicken Wings


This recipe is adapted from the most recent Gourmet magazine issue (June 2009). I personally think that the name “Peach-Lacquered” comes from the way these wings are cooked–you have to continually tend to them and coat them for about 20-25 minutes. But, I’d say they were pretty worth it.

The ideal side dish to this would probably be a light, dill-laden potato salad, but we started making ours too late to serve with this dish. If making potato salad, either make earlier in the day or the day before (or buy it!). We instead ate it with some delicious sweet corn-on-the-cob (boiled for about 10 minutes), though a light salad, fries, or a pasta salad would work as well.