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Hot Honey Peach Wings

Hot honey peach wings with ultra-crispy baked chicken and a sticky sweet-heat peach glaze. The wings get coated in a glossy lacquer that clings to every ridged bite.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 1320
Ingredients Equipment Method Notes

Ingredients
  

Chicken wings
  • 3 lb chicken wings Split wings for even baking.
Dry coating
  • 1 tbsp baking powder Helps crisp the skin in the oven.
  • 1 tsp salt
  • 0.5 tsp garlic powder
  • 0.5 tsp black pepper
Hot honey peach glaze
  • 2 ripe peaches Puree until smooth.
  • 3 tbsp hot honey
  • 2 tbsp honey Regular honey.
  • 1 tbsp hot sauce
  • 1 tbsp butter
  • 1 tbsp soy sauce
  • 0.5 tsp smoked paprika

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and bake the wings
  1. Preheat the oven to 425F and place a wire rack over a foil-lined baking sheet.
  2. Toss the chicken wings with baking powder, salt, garlic powder, and black pepper, then arrange them on the rack in a single layer.
  3. Bake for 40-45 minutes, flipping once halfway through, until the wings are deeply golden and crispy.
Make the peach hot honey glaze
  1. In a saucepan, combine peach puree, hot honey, honey, hot sauce, butter, soy sauce, and smoked paprika.
  2. Simmer the sauce for 5 minutes, stirring, until thickened to a glossy glaze.
Coat and serve
  1. Toss the baked hot wings in the hot honey peach glaze until fully coated and lacquered.
  2. Pile the wings on a platter and drizzle with extra hot honey.

Notes

For the crispiest results, keep the wings spaced on the rack and flip once only during the bake. Refrigerate leftovers in a sealed container for up to 3 days; reheat at 425F until hot and re-crisping. Freezing is not recommended because the peach glaze can lose its cling after thawing. For a gluten-aware swap, use gluten-free soy sauce to keep the flavor profile.