Ingredients

• 1 1/2 Lbs Chicken Wings
• 1 Cup Peeled & Chopped Peaches
• 1/4 Cup & 2 Tbsp Tomato Sauce
• 2 Tbsp & 1 1/2 Tsp Fish Sauce
• 2 Tbsp Soy Sauce
• 1 Tsp Chili Powder
• 1 Tsp Ground Cumin
• 3/4 Tsp Onion Powder
• 1/2 Tsp Granulated Garlic
• 1/2 Tsp Salt

Utensils

• Blender
• Large Bowl
• DuraChef® Oven Basket

Directions

1. Chop the chicken wings into three pieces, keeping the two meatier sections for the wings. Set aside.
2. Blend the marinade ingredients in a blender until smooth. Pour the marinade into a bowl. Add the chicken wings, and mix everything together. Cover bowl with plastic wrap and refrigerate for 2 hours. 
3. Preheat oven to 375°F.  Shake excess sauce from the wings, and place them on in the DuraChef® Oven Basket. Save the marinade. 
4. Bake wings for 25 minutes. While the wings are baking, cook the leftover marinade in a saucepan over medium-high heat. Once it boils, reduce the heat to medium-low, and let it simmer for 8–10 minutes, until the sauce thickens. (You should see small bubbles in the sauce.) 
5. Turn off the heat, and use this as the basting sauce. After 25 minutes, baste the wings, flip them over and baste the other side. Bake for another 17 minutes. Baste wings again, flip and baste the other side. Bake for another 3 minutes. 
6. Turn off the heat, and remove the wings from the oven. Brush additional sauce on the wings. Let the wings rest for a few minutes before serving. Refrigerate leftovers for 4–5 days.