KO Peach Punch
Recipe Crafted By
Kevin Ortega is a social worker by day and a pitmaster by passion. When he’s not serving his community, he’s mastering the grill, competing in BBQ battles, and crafting bold flavors that turn heads.
Through pop-ups and catering, Kevin brings people together with unforgettable food. For him, BBQ isn’t just cooking, it’s a lifestyle.
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KO Peach Punch
Kevin Ortega
Rated 5.0 stars by 1 users
Category
Appetizer, BBQ, Party Food, Game Day
Cuisine
American BBQ
Take your wings to championship level with the KO Peach Punch! Created by passionate pitmaster Kevin Ortega, these wings combine the fiery heat of jalapeño and scorpion seasonings with the sweet punch of fresh peach, hot honey, and tequila for a knockout flavor experience. Smoked low and slow for extra tenderness, then deep-fried to crispy perfection and tossed in a silky, tangy-sweet sauce—these wings are finished with smoked cheddar and fresh cilantro for the ultimate BBQ showstopper. Whether for game day or your next backyard gathering, this recipe delivers flavor that packs a punch and leaves your guests cheering for more!
Ingredients
- 1/2 cup Melinda’s Jalapeño Sauce
-
2 tablespoons Melinda’s Hot Honey
- 2 ounces Tequila
- 2 tablespoons Mexican Sour Cream
- 1 small or medium peach, diced
- 2 tablespoons Kosmos Peach Jalapeño Glaze
- 1 tablespoon garlic powder
- Heath Riles Garlic Jalapeño Seasoning
- JDQ Sweet Garlic Seasoning
- Blazing Star Scorpion Seasoning
- Duck Fat Spray
- “Game Over” Chicken Fried BBQ Marinade
- Cilantro (for garnish)
- Smoked Cheddar Cheese (for garnish)
- Optional: Corn starch (for a crispier texture)
Ingredients for sauce:
Ingredients for wings:
Directions
Marinate chicken wings for 15 min or longer. Pat dry, season with all seasonings heavily. Smoke low indirect heat until internal temp of 120°-130° or until lightly golden brown.
While wings are being smoked, prep sauce. Mix tequila & honey in pot, reduce by half over low/medium heat.
Add jalapeño sauce, reduced tequila/honey mix, diced peaches, garlic powder, sour cream, peach jalapeño glaze in blender. Blend until smooth.
Deep fry smoked wings until internal temp of 185-200 or until dark golden brown.
Toss wings in sauce, garnish with cheese, cilantro, & sprinkle with little bit of garlic jalapeño seasoning as needed.
