Sticky peach chicken wings

 These sticky peach chicken wings are sweet, savory, slightly tangy, and beautifully caramelized. The peach glaze reduces into a glossy sauce that rivals restaurant-quality wings.

Sticky Peach Chicken Wings

Serves: 4–6
Prep: 20 minutes
Cook: 45–55 minutes

Ingredients

Wings

  • 1.5 kg chicken wings, split into drumettes and flats
  • 2 tbsp baking powder (aluminum-free)
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika

Sticky Peach Glaze

  • 2 ripe peaches, peeled and diced (or 1 cup peach preserves)
  • ¼ cup honey
  • 3 tbsp brown sugar
  • 3 tbsp soy sauce
  • 2 tbsp peach nectar or apple juice
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • ½ tsp chili flakes (optional)
  • 1 tsp cornstarch mixed with 1 tbsp water

Garnish

  • Toasted sesame seeds
  • Sliced spring onions
  • Fresh parsley or cilantro

Method

1. Prepare the wings

Pat the wings completely dry.

Mix together:

  • baking powder
  • salt
  • pepper
  • garlic powder
  • paprika

Coat the wings evenly.

Place them on a wire rack over a baking tray and refrigerate uncovered for 30 minutes if time allows (this helps dry the skin for extra crispiness).

2. Bake

Bake at 220°C (425°F) for 45–55 minutes, turning once halfway through.

The skin should become deeply golden and crisp.

3. Make the peach glaze

In a saucepan combine:

  • peaches
  • honey
  • brown sugar
  • soy sauce
  • peach nectar
  • Dijon
  • vinegar
  • garlic
  • ginger
  • chili flakes

Simmer for 10–15 minutes until the peaches soften.

Blend with an immersion blender (or leave chunky if you prefer).

Return to the pan and stir in the cornstarch slurry.

Cook another 1–2 minutes until thick and glossy.

Taste and adjust:

  • More vinegar for brightness
  • More honey for sweetness
  • More soy sauce for savoriness

4. Glaze

Transfer the hot wings to a large bowl.

Pour over most of the glaze and toss until evenly coated.

Return the wings to the oven for 5–8 minutes to let the glaze caramelize.

Brush with the remaining glaze just before serving.

Chef's Tips

  • A touch of bourbon in the glaze adds depth (the alcohol cooks off).
  • Grilling the wings for the last few minutes adds a subtle smoky flavor.
  • Fresh peaches provide a brighter, fruitier glaze, while peach preserves create a richer, stickier finish.
  • Don't sauce the wings until they're fully crisp—adding the glaze too early can soften the skin.

Delicious Pairings

  • Creamy coleslaw
  • Buttermilk biscuits
  • Corn on the cob
  • Sweet potato fries
  • Pickled cucumbers
  • Grilled peaches
  • Rice pilaf

The finished wings should have crisp skin underneath a lacquered peach glaze with a balance of sweetness, tanginess, and savory umami in every bite.

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