Hot Honey Peach Wings
Crispy baked chicken wings coated in a glossy peach, hot honey, garlic, and chili glaze.
Equipment
- Large mixing bowl
- Wire baking rack
- Rimmed baking sheet
- Small saucepan
- Kitchen tongs
Ingredients
- 2 pounds chicken wings Split into flats and drumettes
- 1 tablespoon baking powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic Finely minced
- 0.75 cup peach preserves
- 0.25 cup hot honey
- 2 tablespoons hot sauce
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 0.25 teaspoon red pepper flakes Optional
Instructions
- Heat the oven to 425°F (220°C). Set a wire rack over a lined baking sheet and lightly oil the rack.
- Pat the chicken wings very dry. Toss them with baking powder, paprika, garlic powder, salt, pepper, and olive oil.
- Arrange the wings in a single layer. Bake for 25 minutes, turn them, and bake for another 20 to 25 minutes until crisp and cooked through.
- Melt the butter in a saucepan over medium heat. Add the garlic and cook for about 30 seconds.
- Stir in the peach preserves, hot honey, hot sauce, soy sauce, vinegar, and red pepper flakes. Simmer for 3 to 5 minutes until glossy and slightly thickened.
- Toss the crisp wings with the warm glaze and serve immediately with peach slices and green onion.
Notes
- Pat the wings completely dry for better browning.
- Keep the wings uncovered and refrigerated if preparing them in advance.
- Add the glaze immediately before serving to preserve crispness.