Jam Wings

Who says jam and football don’t go together?  We know, it’s not the usual combination, but we use Slow Jams as a sauce for juicy chicken wings.  Serve them on Super Bowl Sunday – they will probably only last through the first quarter!   

Recipe…

3 ½ pounds Chicken Wings/Drumsticks

½ Jar Slow Jams Strawberry Balsamic Peppercorn

½ Jar Slow Jams Peach Rosemary

4 Tbs. Apple Cider Vinegar

4 Tbs. Habanero Hot Sauce (we used the Detroit Spice Company’s)

Salt and Pepper

Pre-heat oven to 400 degrees.  Season the chicken generously with salt and pepper and place on a baking sheet and place in the oven. 

While chicken is baking, take Slow Jams Strawberry Balsamic Peppercorn jam and place in a small mixing bowl.  Mix in 2 Tbs. of apple cider vinegar and 1-2 Tbs. of hot sauce to taste.  In a separate bowl, repeat the same process with Slow Jams Peach Rosemary.  Set sauces aside.

After chicken has baked for 15 minutes, remove from the oven and baste half of chicken wings with strawberry sauce and the other half of the chicken wings with peach sauce.  Set chicken wings back in the oven for another 15 minutes. 

After 15 minutes has passed, remove chicken wings from the oven and turn the broiler on.  Baste the chicken wings again with the two sauces, separately, and place under the broiler for 5-10 minutes until they are brown and crispy. 

Baste the chicken with any remaining sauce and serve to your favorite football fans!     

Peach Rosemary Chicken

This evening we were busy making jam but our stomachs were only thinking of dinner!  We whipped up this meal in minutes - it’s easy and fast, with only 5 ingredients.  If you want a little more heat, substitute our Raspberry Jalapeno jam for an extra kick! 

Recipe…

2 lbs Chicken Breast

1 Onion, Sliced

2 Cloves Crushed Garlic

1 Jar Slow Jam's Peach Rosemary Jam

Olive Oil

Salt and Pepper

Season chicken breast with salt and pepper.  Heat olive oil and sauté chicken breast until juices run clear.  Remove chicken breast from pan and add onions and garlic.  Sauté onions and garlic until tender and remove from heat.  Add ½ a jar of Peach Rosemary jam to onion and garlic mixture and stir.  Pour sauce over chicken – Viola!