By Lee Green, Owner of The Scrumptious Pantry
This week’s Nose-to-Tailgate recipe features the Beaver Dam Pepper from Slow Food’s Ark of Taste. The complex flavor of responsibly raised chicken really shines when matched with the earthy heat of the pepper and the sweet-sour kick of strawberry rhubarb preserves.
Strawberry Beaver Dam Chicken Wings
{{ image(3132, {“class”: “flor round”, “width”: “300”, “height”: “200”}) }}15 fresh whole chicken wings
1 cup strawberry rhubarb preserves
1/2 cup Scrumptious Pantry Pickled Beaver Dam Peppers, chopped
Juice of 1 lemon
2 tsp whiskey
Heat oven to 400 degrees or prepare your grill to medium heat. In small saucepan, warm the preserve. Add the Beaver Dam Pepper and lime juice. Cook over heat for 5 mins. Remove from heat and stir in the whiskey. Bake/grill the wings for 30 minutes or until golden and juices run clear. Transfer wings to a bowl. Reheat the glaze if necessary and toss with wings.
