Ingredients
Scale
- 2 pounds chicken wings, tips removed and wings separated at the joint
- 2 ripe peaches, peeled and finely chopped
- 1/3 cup honey (preferably local or wildflower honey)
- 2 tablespoons hot sauce (adjust to taste, I like a mild cayenne blend)
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cinnamon (a little nod to my Mum’s kitchen)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or melted butter
- Fresh thyme or rosemary sprigs for garnish (optional)
Substitution Tips: If peaches aren’t in season, ripe nectarines or even apricots make a lovely alternative. For those avoiding honey, maple syrup offers a deep sweetness with a slightly different character. And if you prefer less heat, swap the hot sauce for a milder chili paste or omit it altogether for a sweet glaze.
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking tray with parchment paper or a wire rack placed over a baking sheet to catch drippings.
- Pat the chicken wings dry with paper towels—this helps the skin crisp up beautifully, a trick I learned early on watching Mum’s Sunday roast chicken.
- In a large bowl, toss the wings with olive oil, smoked paprika, garlic powder, cinnamon, salt, and pepper until evenly coated.
- Arrange the wings in a single layer on your prepared tray or rack. Bake for 35-40 minutes, flipping halfway through, until the skin is golden and crisp and the meat is cooked through.
- While the wings bake, prepare the hot honey peach glaze. In a small saucepan over medium heat, combine the chopped peaches, honey, hot sauce, and apple cider vinegar.
- Simmer gently for about 8-10 minutes, stirring occasionally, until the peaches soften and the glaze thickens slightly. I like to use a wooden spoon to mash some of the peach pieces for a rustic texture reminiscent of Mum’s fruit preserves.
- Once the wings are cooked, transfer them to a large bowl and pour the warm glaze over them. Toss gently to coat every wing in that sticky, spicy-sweet goodness.
- Return the glazed wings to the baking tray and bake for an additional 5-7 minutes, allowing the glaze to caramelize and cling to the wings.
- Remove from the oven and garnish with fresh thyme or rosemary sprigs if desired. Serve immediately, preferably with a chilled glass of cider or a pot of strong, milky tea.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
