This recipe for Hot Honey Peach Wings is one of those joyful discoveries that turned a lazy Friday night into something I now plan for. I first combined spicy hot sauce and peach preserves when I had a jar of preserves that needed rescuing and a craving for something sticky and bold. The balance of sweetness from the peaches with a sharp vinegary hot sauce, rounded out by melted butter and a hit of soy, produced a glaze that clings to crisp, hot wings and keeps everyone reaching for more. The texture contrast matters here: crunchy skin gives way to moist meat and a syrupy, glossy coating that warms the palate.

I remember the first time I served these at a small backyard gathering — a mix of friends who love classic buffalo wings and a few adventurers who appreciate sweet heat. The wings vanished first. What makes them special is how easily pantry staples transform ordinary wings into a signature dish: peach preserves, common hot sauce, butter, and a little soy for umami. Whether you deep-fry, oven-roast, or air-fry, you can coax a beautiful golden crust that captures the sauce. This recipe is forgiving, great for sharing, and adaptable for dietary tweaks or scaling up for a crowd.

Ingredients

• Chicken wings (3 lb): Look for whole wing sections or party wings; roughly 3 pounds yields about 6 hearty servings. Choose fresh or fully thawed wings for even cooking and predictable frying time.
• Peach preserves (1/2 cup): Quality matters here — choose a jam with visible peach pieces and natural sweetness. My go-to is a stone-fruit preserve with a slightly loose texture so it melts into a glossy glaze.
• Hot sauce (1/4 cup): Use a vinegar-forward buffalo-style hot sauce for brightness; Frank's RedHot is classic, but any mid-heat sauce works. Adjust amount to taste.
• Butter (4 Tbsp): Adds richness and helps emulsify the sauce so it clings to the wings; use salted or unsalted depending on salt in your soy and preserves.
• Soy sauce (1 Tbsp): A little umami lifts the peach and ties the flavors together; use tamari to make this gluten-free if needed.
• Garlic (2 tsp minced + 1/2 tsp garlic powder): Fresh minced garlic brightens the sauce; garlic powder in the seasoning mix gives the wing skin another layer of flavor.
• Paprika (1 tsp): For color and a subtle smoky note; smoked paprika works nicely if you prefer a deeper flavor.
• Salt to taste and oil for frying: Salt should be adjusted at seasoning and after tasting the finished wings; choose a neutral high-heat oil like canola, peanut, or vegetable oil for frying.

Instructions

Prepare the wings:Pat the wings completely dry with paper towels — moisture equals steam, which prevents crisp skin. Trim any excess tips if desired. Toss the wings with 1 teaspoon paprika, 1/2 teaspoon garlic powder, and salt to taste (about 1/2 to 1 teaspoon) until evenly coated. Let the wings rest at room temperature for 10 minutes while the oil heats to stabilize the skin.Heat the oil:Using a deep fryer or a heavy-bottomed pot, heat oil to 350°F (177°C). Use a candy/deep-fry thermometer to maintain steady temperature; too hot and the skin will burn before the meat cooks, too cool and the wings will absorb oil and become greasy. Work in batches to avoid overcrowding — frying in a single layer helps achieve even browning.Make the glaze:In a medium saucepan over medium heat, melt 4 tablespoons butter. Add 2 teaspoons minced garlic and sweat for 30 seconds until fragrant. Stir in 1/4 cup hot sauce, 1 tablespoon soy sauce, and 1/2 cup peach preserves. Simmer gently, stirring frequently, for about 4–6 minutes until the mixture reduces slightly and becomes syrupy. Taste and adjust heat or salt; if you want more sweetness, add a teaspoon of sugar or honey.Fry the wings:Carefully lower wings into the 350°F oil in batches and fry for 12–15 minutes, turning occasionally, until skin is deep golden and internal temperature reaches 165°F (74°C) when measured at the thickest part. Use tongs or a slotted spoon to transfer cooked wings to a paper towel–lined tray to drain for a minute.Toss and serve:Place drained wings into a large bowl, pour the warm peach-hot sauce over them, and toss gently to coat so each wing gets glossy coverage. Serve immediately on a platter with lemon wedges and additional sauce on the side for dipping.

Storage Tips

To keep leftovers at their best, refrigerate wings in an airtight container for up to 3 days. If you expect to store them, separate sauce and wings: keep the glaze in a small jar and the wings on a shallow tray so steam doesn't soften the skin. For longer storage, freeze wings without sauce on a parchment-lined tray until solid then transfer to a freezer bag for up to 3 months. Reheat gently in a 375°F oven for 8–12 minutes to crisp the skin, then toss with warmed sauce just before serving. Avoid microwaving as it makes the skin soggy.

Ingredient Substitutions

If you need gluten-free, swap regular soy sauce for tamari or a certified gluten-free alternative. For a dairy-free version, replace butter with an equal amount of coconut oil or a neutral-flavored vegan butter. To reduce sugar, use a sugar-free peach spread or make a quick reduction with fresh peaches and a touch of erythritol — note that texture and sheen will differ slightly. If you prefer more complex heat, use a smoky chipotle hot sauce or add 1/2 teaspoon smoked paprika to the glaze.

Serving Suggestions

Serve these wings on a large platter garnished with thinly sliced scallions, toasted sesame seeds for crunch, and lemon wedges to cut the sweetness. They pair well with crisp slaw, grilled corn, or simple potato wedges. For a shared appetizer setup, offer celery sticks, blue cheese or ranch dressing, and extra warm glaze for dipping. For a themed menu, place alongside a chilled cucumber salad and cold beer or sparkling lemonade to balance the sticky heat.

Cultural Background

Sweet-and-spicy glazes have a long place in American regional cooking, especially where preserves and fruit syrups pair with grilled or fried proteins. These wings are a modern riff on the beloved buffalo wing tradition, taking the original vinegar-forward heat and marrying it with stone-fruit sweetness—a flavor profile common in Southern and Mid-Atlantic summer cooking when preserving peaches is a seasonal ritual. The addition of soy sauce nods to umami influences that became popular in home kitchens through global pantry crossovers.

Seasonal Adaptations

In summer, swap preserves for fresh peach reduction: simmer peeled, chopped peaches with a bit of sugar and lemon until saucy. In fall, use pear or apple preserves for a cozy twist, or replace peach with apricot for higher acidity. Winter calls for spiced preserves with cinnamon and star anise, and you can add a splash of bourbon for warmth at holiday gatherings. Each swap will change sweetness and acidity, so taste and adjust soy or hot sauce accordingly.

Meal Prep Tips

For easy weeknight service, make the glaze in advance and store it refrigerated; when ready, reheat and toss with freshly reheated pre-cooked wings. You can par-cook wings (boil briefly or bake until nearly done), refrigerate, and finish by frying or broiling for crispness right before serving. Pack wings and sauce separately for transport to potlucks to preserve texture, and bring an insulated bag to keep them warm until serving.

These wings bring people together: they’re fun to eat, simple to scale, and full of contrasts that spark conversation. Try them once and expect guests to ask for the recipe — then feel free to tinker and make it your signature.