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Peach Glazed Chicken Wings

Peach glazed chicken wings with a sticky, caramelized peach glaze that clings to ridges of crispy skin. Baked on a wire rack at 425°F for deep golden crunch, then tossed in a glossy, thickened fruit BBQ-style glaze.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

chicken wings
  • 3 lb chicken wings split into flats and drumettes
salt and pepper
  • 1 salt and pepper to taste
baking powder
  • 1 tbsp baking powder
peaches
  • 3 peaches ripe, pureed
honey
  • 1 tbsp honey
soy sauce
  • 3 tbsp soy sauce
apple cider vinegar
  • 2 tbsp apple cider vinegar
garlic
  • 2 garlic cloves, minced
ginger
  • 1 tsp ginger grated
smoked paprika
  • 0.5 tsp smoked paprika

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and bake the wings
  1. Preheat the oven to 425°F and line a baking sheet with a wire rack so air circulates under the wings.
  2. Toss the chicken wings with salt, pepper, and baking powder, then spread them on the rack in a single layer so they bake evenly.
  3. Bake the wings for 20 minutes, then flip halfway so the skin crisps all over.
  4. Bake for another 20–25 minutes, until the skin is deeply golden and crispy, with a visibly crisp surface when you pierce the thickest parts.
Make the peach glaze
  1. In a saucepan, simmer the peach puree, honey, soy sauce, apple cider vinegar, garlic, ginger, and smoked paprika for 10 minutes until thickened to a glossy glaze.
Coat and serve
  1. Toss the hot baked wings in the peach glaze until completely coated, so the sauce clings and looks lacquered.
  2. Serve immediately, since the glaze sets as it cools and the shine dulls slightly as it firms up.

Notes

For the crispiest skin, make sure the wings are in a single layer with space between them on the wire rack. Store leftovers in the refrigerator up to 3 days; reheat on a wire rack in a 400°F oven until hot (glaze will re-loosen). Freezing is not recommended because the glaze can lose its glossy texture after thawing. For a lower-sugar option, use peach preserves with no added sugar in place of pureed peaches and keep the glaze simmering until thick.