5-Ingredient, Finger-Lickin' Peach-Lacquered Chicken Wings with Potato Salad Recipe

by Gourmet

Gourmet/Romulo YanesGourmet/Romulo YanesPEACH-LACQUERED CHICKEN WINGS
Caution: May require finger licking. Gooey chicken wings are sure to please a crowd, not to mention your wallet. The sweet and spicy glaze requires only five ingredients, including peach preserves (though apricot preserves work well, too).
recipe by Melissa Roberts

SERVES 4 TO 6
ACTIVE TIME: 15 MIN
START TO FINISH: 35 MIN

ingredients
3 garlic cloves
1 (3-inch) piece peeled ginger, coarsely chopped
2/3 cup peach or apricot preserves or jam
1/3 cup soy sauce
2 tablespoons water
1/4 teaspoon hot red-pepper flakes
4 lb chicken wings, tips removed if desired

See more: The Tastiest Super Bowl Menu

instructions
* Preheat broiler.
* With motor running, drop garlic into a food processor and finely chop. Add ginger and finely chop.
* Add preserves, soy sauce, water, and red-pepper flakes and pulse until sauce is combined.
* Line bottom and sides of a large 4-sided sheet pan with foil and lightly oil foil.
* Pat wings dry and put in sheet pan. Season with 3/4 tsp salt. Pour sauce over wings and toss to coat, then spread in 1 layer.
* Broil wings 4 to 6 inches from heat 5 minutes, then turn over and baste with sauce from pan. Continue to broil, rotating pan and turning and basting 3 more times, until chicken is cooked through and browned in spots, 20 to 25 minutes.

SERVE WITH:
SALT AND VINEGAR POTATO SALAD
If your pulse quickens at the suggestion of salt and vinegar potato chips, you'll be hooked on this warm potato salad after one bite. A little Old Bay seasoning gives it a modest kick.
recipe by Maggie Ruggiero

SERVES 12
ACTIVE TIME: 20 MIN
START TO FINISH: 45 MIN

See more: Queso Fundido: The Only Dip Recipe You Need to Know

ingredients
1 large red onion, cut lengthwise into 1/3-inch-wide wedges and layers separated
1/2 cup plus 2 tablespoons cider vinegar
2 teaspoons salt
1/2 teaspoon salt
5 lb medium yellow-fleshed potatoes such as Yukon Gold
2 to 2 1/2 teaspoons Old Bay seasoning
1 1/4 teaspoons sugar
3/4 cup extra-virgin olive oil

instructions
* Toss together onion, 2 tablespoons vinegar, and 1/2 teaspoon salt in a bowl. Marinate at room temperature, tossing occasionally, until slightly softened and pink, about 45 minutes.
* Cover potatoes with salted cold water in a 5- to 6-quart pot, then simmer, uncovered, until just tender, 15 to 20 minutes. While potatoes cook, whisk together 2 teaspoons Old Bay seasoning with sugar, remaining 1 1/2 teaspoons salt, and remaining 1/2 cup vinegar in a small bowl.
* Drain potatoes in a colander, and when cool enough to handle but still warm, peel and cut into 1/2-inch-wide wedges. Toss warm potatoes with vinegar mixture in a large bowl. Add onion mixture and oil, tossing to combine. Add more Old Bay seasoning (to taste) if desired. Serve warm or at room temperature.

cooks' note
* Onion can be marinated, covered and chilled, up to 1 day.

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