Ingredients
For the Wings:
* Chicken Wings: 2 lbs (approx. 1 kg), patted dry
* Salt: 1 tsp
* Black Pepper: 1 tsp
* Baking Powder: 1 tbsp (the secret for extra crispiness if baking)
* Oil: 1 tbsp (if air frying or roasting)
For the Hot Honey Peach Sauce:
* Peach Preserves/Jam: 1/2 cup
* Honey: 1/4 cup
* Hot Sauce: 2–3 tbsp (adjust to your heat preference)
* Apple Cider Vinegar: 1 tbsp
* Soy Sauce: 1 tsp (for depth)
* Garlic: 2 cloves, minced
* Red Pepper Flakes: 1/2 tsp (optional for extra heat)
Instructions
1. Prep and Cook the Wings
* Season: Toss the dry wings with salt, pepper, and baking powder.
* Bake/Air Fry: * Oven: Place on a wire rack over a baking sheet at 200°C for 45–50 minutes, flipping halfway, until golden and crisp.
* Air Fryer: Cook at 200°C for 20–25 minutes, shaking the basket halfway.
2. Make the Glaze
* In a small saucepan over medium heat, combine the peach preserves, honey, hot sauce, vinegar, soy sauce, and minced garlic.
* Simmer for 5–7 minutes, stirring occasionally, until the sauce thickens and becomes syrupy.
3. Toss and Finish
* Place the crispy wings in a large bowl.
* Pour the warm peach glaze over them and toss until every wing is perfectly coated.
* Garnish with fresh chopped parsley or sesame seeds for a professional look.
Pro Tips
* Dryness is Key: Ensure the wings are bone-dry before seasoning; moisture is the enemy of crispiness.
* Peach Texture: If your peach jam has large fruit chunks, you can quickly pulse it in a blender for a smoother, commercial-style glaze.
* Alternative: If you prefer a citrus twist, a squeeze of fresh lime juice in the sauce works beautifully with the peach.
