Peach Barbecue Baked Chicken Wings

It’s Wednesday, do you know what that means?!

It’s our second installment of #WingItWednesdays hosted by myself and my friend Mandi at Chewsy Lovers, and we’re showing you how #ChicksWingIt! Yes, both of our husbands love to grill on the barbecue, but we’re showing that we can make some killer wings for tailgate season too! Last week I shared a Crispy Baked Buffalo Wing recipe, and Mandi shared her Hot Lemon Pepper Wings – Restaurant Style. Yummm, my mouth is watering just thinking about them both!

This week I decided to bring you something a little different. We all love barbecue wings, but I decided to add a variation to the mix, just because I love that sweet and spicy combination in so much of my food. I decided to make some Peach Barbecue Baked Chicken Wings, complete with homemade sauce.

Yes, absolutely. Yum.

I baked these too, just like I did last week, but I skipped the parboiling. Instead, I marinated the wings in the barbecue sauce for about 3 hours (you can do this for as little as 30 minutes or as long as overnight), then baked them at a high temperature, switching to broiling at the end. You can change the method of cooking however you like with any of our wing recipes, I prefer the crispness of parboiling but these wings were still excellent. Not only that, you can make a batch of the peach barbecue sauce and use it on chicken, fish, or even on anything you’d normally use barbecue sauce on. It’s soo good!

Peach Barbecue Sauce Ingredients:

• 3/4 cup ketchup
• 1/4 cup apple cider vinegar
• 3 tablespoons spicy brown mustard
• 3 tablespoons butter
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar
• 2 teaspoons smoked paprika
• 1/2 teaspoon cinnamon
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 2 cups sliced peaches
• 2 cloves garlic
• juice of 1/2 a lemon

Peach Barbecue Baked Chicken Wings Ingredients:

• 4 pounds of chicken wings
• 1/2 teaspoon sea salt
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• prepared peach barbecue sauce (see recipe above)

Directions:

Begin by combining the ketchup, apple cider vinegar, spicy brown mustard, butter, Worcestershire sauce, brown sugar, paprika, cinnamon, pepper and salt in a saucepan.

Stir to combine and bring to a boil, then lower the heat and simmer for about 20-30 minutes until it thickens.

While that’s simmering, combine the peaches, garlic and lemon juice in a food processor or blender. Blend until smooth.

Stir the sauce every few minutes while it’s simmering, after about 20 minutes add the peach combination to the barbecue sauce seasonings. Stir well and simmer a few more minutes. Remove from heat when done.

Rinse and pat dry the chicken wings. Place in a baking dish, and season with the salt, red pepper flakes, basil and black pepper.

Place all the wings in a large one gallon freezer bag. Reserve about 1/2 cup of the barbecue sauce and set aside for later.
Carefully spoon the remaining barbecue sauce into the bag. Seal securely, then shake the chicken and sauce around till it’s all evenly distributed. Place in the refrigerate for at least 30 minutes or as long as overnight.

Preheat the oven to 425 degrees and line a large baking sheet with foil, also spraying with non-stick cooking spray.
Spread the wings out onto the pan, and bake in preheated oven for about 15 minutes.

If there’s a lot of liquid in your pan, drain a bit of it out then turn the wings and brush them with some of the reserved 1/2 cup of sauce.
Bake another 10-15 minutes.

Switch to broiler to finish it off, this gives the wings the grilled look and really locks in the sauce.
Remove from oven and brush with remaining sauce.

Serve with your favorite veggies and finger foods.

Enjoy the finger licking goodness!

#ChicksWingIt | #WingItWednesdays

What’s your favorite way to dip your wings?

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