Hot Honey Peach Wings

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

For the Wings:

2 lbs chicken wings (drumettes and flats, patted dry)

1 tbsp baking powder (for crispiness)

1 tsp salt

1 tsp garlic powder

½ tsp onion powder

½ tsp smoked paprika

¼ tsp black pepper

For the Hot Honey Peach Glaze:

1 cup diced ripe peaches (fresh or frozen, thawed)

½ cup honey

2 tbsp apple cider vinegar

1 tbsp hot sauce (adjust to taste)

1 tsp chili flakes or cayenne pepper (optional for extra heat)

1 tsp soy sauce

1 tsp olive oil or butter

Pinch of salt
For Garnish (Optional):

Fresh chopped parsley or cilantro

Extra peach slices

Lime wedges for a citrusy twist

 

Instructions

Step 1: Prep the Wings
Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
Pat wings completely dry with paper towels. This step is key to achieving crispy skin.
In a large bowl, toss wings with baking powder, salt, garlic powder, onion powder, paprika, and black pepper until evenly coated.

Step 2: Bake the Wings
Arrange wings in a single layer on the wire rack (or directly on the baking sheet if not using a rack).
Bake for 45–50 minutes, flipping halfway through, until golden brown and crispy.

Step 3: Make the Hot Honey Peach Glaze
While wings are baking, add peaches, honey, vinegar, hot sauce, chili flakes, soy sauce, and a pinch of salt to a saucepan.
Simmer over medium heat for 8–10 minutes, stirring occasionally, until peaches are soft and the sauce thickens slightly.
Remove from heat and blend until smooth using a blender or immersion blender. Return to low heat and stir in olive oil or butter for extra gloss and richness.

Step 4: Toss the Wings in Glaze
Once the wings are crispy and fully cooked, transfer them to a large bowl.
Pour the hot honey peach glaze over the wings and toss until fully coated.

 

Step 5: Garnish & Serve
Plate the wings and garnish with fresh parsley, cilantro, or extra peach slices for a pop of color.
Serve immediately with lime wedges for a zesty finish.