Hot Honey Peach Wings

Crispy, sticky, sweet-heat wings you can pull off any night of the week. The magic here is a fast skillet glaze built from peach preserves, hot sauce, and real honey—it clings to every crackly edge. Fry for maximum crunch, or see air fryer/oven options below.

Serves: 4–6
Active Time: ~30 minutes
Total Time: ~40 minutes (including prep)

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Why you’ll love this recipe

• Bold flavor, minimal effort. Store‑bought peach preserves + pantry staples = a glossy wing sauce in minutes.
• True hot‑honey vibes. Three tablespoons of honey round out the heat and make the glaze lacquer‑level sticky.
• Choose your method. Deep‑fry for classic crunch, or go air fryer/oven when you want it hands‑off.

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Ingredients

• 3–4 lb chicken wings (party wings, flats & drums separated)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• A Rub, to taste
• Kosher salt, to taste
• Oil, for deep frying (or for spraying/brushing if baking/air frying)

Hot Honey Peach Glaze

• 4 Tbsp unsalted butter
• 1 Tbsp minced garlic (about 3 cloves)
• ½ cup peach preserves
• ⅓ cup hot sauce (use your favorite)
• 3 Tbsp honey ← added for true hot‑honey finish
• 1 Tbsp soy sauce

To serve (optional)

• Fresh peach slices, chopped green onions, or sesame seeds

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Equipment

Heavy pot or deep fryer, thermometer (clip‑on or instant‑read), tongs, sheet pan fitted with a wire rack, and a medium saucepan.

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Step‑by‑Step: Deep‑Fried Method

1. Heat the oil. Preheat a deep fryer or a large, heavy pot of oil to 350°F (175°C).

1. Season the wings. Pat wings dry. Toss with smoked paprika, garlic powder, A Rub and salt.

1. In a saucepan over medium heat, melt butter. Add minced garlic and cook 30–60 seconds until fragrant (don’t brown).

1. Build the sauce. Stir in peach preserves, hot sauce, honey, and soy sauce. Simmer about 5 minutes, stirring, until smooth and syrupy. Reduce heat to low to keep warm.

1. Fry. Working in batches, fry wings 12–15 minutes until deep golden and very crisp (internal temp should reach 165°F/74°C).

1. Drain. Transfer to a paper towel–lined plate or a wire rack set over a sheet pan.
2. Sauce & serve. Toss hot wings in the hot honey peach glaze until glossy. Garnish with fresh peach and/or green onions. Serve immediately.

✨ Tip: A wire rack beats paper towels for keeping wings crisp while you finish batches.

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No Fry? Try These:

Air Fryer:

• Preheat to 400°F (205°C). Pat wings dry, season as above, then air‑fry in a single layer 22–28 minutes, flipping halfway, until crisp and 165°F. Toss in warm glaze.

Oven:

• Heat to 425°F (220°C). Line a sheet pan with foil and top with a wire rack. Pat dry, season, and bake 40–45 minutes, flipping at 25 minutes, until crisp and 165°F. Toss in glaze.

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Make it yours

• Spicier: Add ¼–½ tsp cayenne or a few dashes of extra hot sauce.
• Tangier: Finish the glaze with 1–2 tsp apple cider vinegar or a squeeze of lemon.
• Swap the fruit: Apricot or mango preserves also shine.
• Glossier glaze: If it gets too thick, whisk in 1–2 Tbsp water over low heat. Too thin? Simmer 1–2 minutes more.

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Storage & Reheating

• Fridge: Up to 3 days in an airtight container.
• Reheat: 375°F in oven or air fryer until hot and re‑crisped (8–12 minutes). Toss with a little warmed leftover glaze if you saved some.

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What to serve with

Crisp celery, ranch or blue cheese, cornbread, vinegary slaw, or a bright cucumber salad.