Peach Glazed Chicken Wings

Peach glazed chicken wings with a thick, glossy peach BBQ-style glaze that caramelizes and clings to crispy, deeply golden skin. Oven-baked wings are lacquered in a fruity-sweet glaze for sticky, ridge-hugging flavor.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 servings

Course: Appetizer

Cuisine: American

Calories: 620

Ingredients Equipment Method Notes

Ingredients

Chicken wings

3 lb chicken wings Split into flats and drumettes.

Seasoning for wings

0.25 salt Use to taste.
0.25 pepper Use to taste.
1 tbsp baking powder Helps crisp the skin in the oven.

Peach glaze

3 peaches Ripe peaches, pureed.
0.25 cup honey
3 tbsp soy sauce
2 tbsp apple cider vinegar
2 garlic Minced.
1 tsp ginger Grated.
0.5 tsp smoked paprika

Equipment

1 sheet pan
1 Dutch oven

Method

Prep and bake the wings

Preheat the oven to 425F and line a baking sheet with a wire rack.
Toss chicken wings with salt, pepper, and baking powder, then spread them on the rack in a single layer.
Bake for 40-45 minutes at 425F, flipping halfway, until the skin is deeply golden and crispy.

Make the peach glaze

Simmer peach puree, honey, soy sauce, apple cider vinegar, garlic, ginger, and smoked paprika in a saucepan for 10 minutes until thickened to a glaze, stirring so it stays glossy.

Glaze and serve

Toss the hot crispy wings in the peach glaze until completely coated, using a motion that drags glaze into the ridges.
Serve immediately, letting the surface lacquer set as it cools for a sticky, caramelized finish.

Notes

For extra crunch, keep the wings spaced on the wire rack so hot air circulates, and glaze only right before serving so they stay crisp. Store leftovers in the fridge up to 3 days; reheat on a rack in a 400F oven until hot. Freezing is not recommended because the peach glaze can lose shine and texture. For a lower-sugar option, reduce honey slightly and use a sugar-free honey alternative if desired.