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I never thought I’d find myself making wings after The Sporting Event That Shall Not Be Named, but here we are with these peach chicken wings taking center stage!
Since my As-American-As-They-Come husband is also contrarily an avowed Despiser Of Chicken Wings, he agreed to humor me making these Almost Naked Chicken Wings for the aforementioned event. And then he was somewhat aghast to realize that… he liked them.
Once that nameless game was over, I was stuck in a house on a snow day with a spare load of chicken wings. Because I’d bought way too many, thinking I’d need to make more test batches that never needed making in the end.
The surprise part was that now… I had a husband actually clamoring for me to make chicken wings again. Ten years together, you think you know somebody. And then they just up and flip on one of their “nope” foods like it’s nothing!
Since I had established that it was perhaps not so much the chicken wing he despised as it was the way he had been served them in the past, I wanted to experiment with something a little different.
Here I use the same oven baked method to get super crispy chicken wings without frying as I did before. But I finish these peach chicken wings off with a simple, sticky & spicy glaze that manages to be sweet and savory all at the same time.
The key here is to buy a good quality, fruit-only sweetened preserves. (I used and like this one.) That way the peach flavor truly shines through rather than just being a big ol’ sugary mess. Technical term!Print
Spicy & Sticky Ginger Peach Chicken Wings
A messy fingered take on sweet and sticky peach chicken wings from with plenty of spice, but no nightshades. Great for game day or potlucks!
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 dozen wings
- Category: appetizers, game day
- Method: oven, stovetop
For the chicken wings:
- 3 1/2 lbs / 1.6 kg chicken wings, sectioned, about 2 dozen
- 2 tbsp / 16 g arrowroot starch or powder, I like this one
- 2 tsp / 10 g cream of tartar, I like this one
- 1 tsp / 6 g baking soda, I like this one
- 2 tsp / 14 g fine sea salt
- 2 tsp / 8 g granulated garlic
- 2 tsp / 7 g onion powder
- 2 tsp / 4 g ground ginger
For the spicy ginger peach glaze:
DRY: Preheat the oven to 450 F / 230 C. Line a baking sheet with foil and place an oven safe rack on top. For the crispiest wings, we need to make sure that the chicken skin especially is dry & free of any surface moisture at all. If the chicken wings are fresh, pat them dry with paper towels. However, if the wings were frozen and now thawed, I like to lay them out on several layers of paper towel and press down on them with several more layers of paper towel to get them as dry as possible. (If you have the time & space, you can lay out the chicken wings on the baking sheet & rack in the fridge for a few hours or up to overnight to really make sure they’re as dry as possible.)
DREDGE: Mix together the arrowroot, cream of tartar, baking soda, salt & all the remaining seasonings in a small bowl. Put the chicken wings in a large bowl and sprinkle with some of the seasoning mixture a little at a time, turning with your hands to make sure they are all evenly coated on all sides. Place the dredged chicken wings on top of the wire rack, evenly spaced out without touching each other so that air can circulate around them easily.
BAKE: Pop the chicken wings into the oven on the middle rack and cook for 20 minutes. Remove from the oven and use tongs to flip the wings over, then return them to the oven to bake for another 15 minutes. Smaller wings may be done about now, but if they are on the larger side, flip them again. Return the wings to the oven for another 5 – 15 minutes, flipping again as needed every few minutes, until the chicken wings are evenly browned & crispy all over.
REDUCE: Add all of the glaze ingredients to a small saucepan over medium heat and bring to a simmer, whisking a few times to combine. Reduce the heat enough to keep the glaze gently bubbling and cook, stirring often, until thickened enough to coat the back of a spoon, about 10 – 15 minutes. Remove from the heat and cover to keep warm.
REST: Remove the crispy chicken wings from the oven, place the baking tray on a trivet and let them sit – still on the wire rack – to cool for a few minutes for maximum crispiness.
TOSS: While the wings are resting, return the glaze to the heat and bring back to a simmer to warm through once more. Pour the glaze into a large, heat proof mixing bowl, add the wings and toss to combine until the wings are evenly coated in sticky glaze. Serve immediately.
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