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Hot Honey Peach Wings Recipe
Ash Tyrrell

Hot Honey Peach Wings Recipe

I’ve made these hot honey peach wings so many times that I’ve lost count. The first time I tried them, I couldn’t believe how perfectly the sweet peach preserves blended with the heat of hot sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • 4 tablespoons butter – melts into the sauce giving it richness and a silky texture.
  • 1 teaspoon paprika – adds color and a mild smoky note.
  • 1 tablespoon minced garlic – fresh garlic brings a punchy aroma avoid jarred garlic for best flavor.
  • 1 teaspoon garlic powder – adds depth without overpowering.
  • 1/2 cup peach preserves – the sweet heart of the recipe choose a brand without high-fructose corn syrup for better flavor.
  • 2 pounds chicken wings – fresh wings give the best texture avoid pre-cooked or frozen ones for crispiness.
  • 1/4 cup hot sauce – choose your favorite; I prefer a tangy vinegary one for balance.
  • 1 teaspoon salt – helps season the meat evenly.
  • 1 tablespoon soy sauce – adds umami depth to the sauce.
  • Oil for frying – about 3–4 cups if deep frying use peanut or vegetable oil for high-heat frying.

Method
 

  1. Pat the wings dry to help the seasoning stick and ensure crispiness. Rub them with salt, paprika, and garlic powder so they have a flavorful base before cooking.
  2. Bring your fryer or air fryer to 350°F. A consistent temperature is key to cooking the wings evenly without making them greasy.
  3. In a saucepan over medium heat, melt the butter. Stir in minced garlic, hot sauce, soy sauce, and peach preserves. Let it simmer for about 5 minutes until the mixture turns glossy and slightly thick.
  4. Fry the wings in batches for 12–15 minutes until golden brown. If air frying, arrange them in a single layer and cook for the same time, flipping halfway through for even crispiness.
  5. Transfer cooked wings to a bowl and toss them in the warm hot honey peach glaze until evenly coated. Serve immediately while they’re still crispy and sticky.

Notes

  • Don’t overcrowd the fryer; it drops the oil temperature and makes wings soggy.
  • Keep the sauce warm while frying so it coats easily.
  • If wings vary in size, trim or lightly pound them for even cooking.
  • For extra crispy skin, let seasoned wings rest in the fridge uncovered for 30 minutes before frying.