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!
For the chicken wings:
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.