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Hot wings with Red Savina Nectarine Sauce
By Chef Louise Mellor


2 1/2 pounds organic chicken wings/drumettes
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons smoky paprika
1 Tablespoon organic brown sugar
4 Large ripe nectarines – peeled-pit removed-cut into chunks
pinch of kosher salt
1/2 cup water
1/4 cup honey
1/4 cup dark unsulfured molasses
1 – 2 teaspoons Melissa’s Red Savina Habanero peppers, veins and seeds removed-minced finely
2 Tablespoons white wine vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 Tablespoon tequila


Lightly dry chicken and set aside.

In a small bowl combine, salt & pepper, garlic powder, onion powder, paprika, and brown sugar. Season chicken on all sides and set aside for at least 30 minutes or up to 24 hours in a Ziploc bag.

Heat a small pot over low/medium heat and add in nectarines, salt, and water. Bring to a simmer and cook for 20 minutes. With an immersion blender or in a food processor/blender, puree the nectarines until smooth.

Cook the nectarine flesh down until you have 1 cup of thick puree.

Add in honey, molasses, Savina peppers, vinegar, salt & pepper, garlic powder, onion powder, and tequila – stir to combine and simmer over low heat for an additional 10 minutes.

Preheat your oven to 450 F degrees. Line a baking sheet and arrange the wings/drumettes evenly. Place into the preheated oven and bake for 20 minutes.

Brush with Savina Nectarine Sauce and return to the oven for an additional 5 minutes.

Serve warm with extra sauce on the side.