Sweet & Heat Peach Balsamic Glazed Chicken Wings
These sweet and heat peach balsamic glazed chicken wings strike the perfect balance between sticky sweetness and gentle heat. Made with peach balsamic vinegar and finished with a glossy glaze, they’re bold, crave-worthy, and incredibly versatile. Choose between crispy oven-baked wings or classic deep-fried wings, then toss them in a warm peach balsamic glaze for a crowd-pleasing appetizer or game-day favorite.
Ingredients
Chicken Wings
- 3 lbs Chicken Wings (tips removed)
- 1 Tbsp Baklouti Green Chili Olive Oil EVOO Marketplace
- 1 Tsp Kosher Salt
- 1 Tsp Smoked Paprika
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Black Pepper
Sweet and Heat Peach Balsamic Glaze
- 1/2 Cup Peach Balsamic Vinegar EVOO Marketplace
- 1 Tbsp Soy Sauce
- 1 Tbsp Butter
- 2 Cloves Garlic (minced)
Instructions
Make the Peach Glaze
- In a small saucepan over medium heat, combine peach balsamic vinegar, honey, soy sauce, butter, red pepper flakes, and garlic.
- Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until slightly thickened and glossy.
- Remove from heat and set aside. The glaze will thicken further as it cools.
Option 1: Oven Baked Wings
- Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top.
- Pat wings completely dry and toss with olive oil, salt, smoked paprika, garlic powder, and black pepper.
- Arrange wings in a single layer on the rack.
- Bake for 40–45 minutes, flipping halfway, until crispy and golden.
- Transfer wings to a large bowl and toss with warm peach balsamic glaze until evenly coated.
Option 2: Deep Fried Wings
- Heat oil in a deep fryer or heavy pot to 375°F.
- Pat wings dry and season with salt, smoked paprika, garlic powder, and black pepper.
- Fry wings in batches for 8–10 minutes, until golden brown and crispy.
- Drain briefly on paper towels, then toss immediately with warm peach balsamic glaze.
Notes
- For extra-crispy baked wings, let seasoned wings rest uncovered in the refrigerator for 1–2 hours before baking.
- Adjust heat by increasing or reducing crushed red pepper flakes.
- Do not over-reduce the glaze; it should coat wings without becoming sticky-hard.
Serving Suggestions
- Serve with celery sticks, carrot sticks, or grilled peaches. Excellent paired with blue cheese or ranch dressing and a crisp lager or sparkling water.
Storage
- Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven until warmed through.