Description
Delight in a perfect balance of sweet and spicy with these Hot Honey Peach Wings. Crispy baked chicken wings are tossed in a luscious, homemade sauce made from peach preserves, honey, and a kick of red pepper flakes, delivering a unique and flavorful twist on a classic appetizer that’s perfect for any occasion.
Ingredients
Scale
For the Wings:
- 12 chicken wings, split and tips removed
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Sauce:
- ½ cup peach preserves
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- ½ teaspoon crushed red pepper flakes (adjust for spice level)
- ½ teaspoon smoked paprika
- 1 clove garlic, minced
- 1 tablespoon butter
Instructions
- Preheat & Prep: Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or aluminum foil to ensure easy cleanup and prevent sticking.
- Season & Bake: Pat the chicken wings dry with a paper towel. Season them generously with salt and pepper, then toss with olive oil to coat evenly. Arrange the wings in a single layer on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, flipping the wings halfway through the cooking time to ensure both sides become crispy and golden brown.
- Make the Sauce: While the wings bake, prepare the sauce. In a saucepan over medium heat, combine peach preserves, honey, apple cider vinegar, crushed red pepper flakes, smoked paprika, and minced garlic. Simmer the mixture for 5-7 minutes, stirring occasionally until it thickens slightly. Remove from heat and stir in the butter until the sauce is smooth and glossy.
- Coat the Wings: Once baked, transfer the hot wings to a large mixing bowl. Pour the warm hot honey peach sauce over them, tossing carefully to coat each wing evenly with the flavorful glaze.
- Serve & Enjoy: Serve the wings immediately while warm, paired with your favorite sides and dipping sauces for a delightful crowd-pleasing appetizer or snack.
Notes
- Adjust the amount of crushed red pepper flakes to control the heat level in the sauce.
- For extra crispiness, you can broil the wings for the last 2-3 minutes, watching closely to prevent burning.
- This recipe works well with drumettes or whole wings as well.
- Make sure to pat the wings dry before baking to get a crispier skin.
- Leftover wings can be refrigerated for up to 2 days and reheated in an oven or air fryer.
