Baked Peach BBQ Chicken Wings

Naturally sweeten up your next gathering with this mouthwatering crowd-pleaser. These all-star peach BBQ chicken wings, courtesy of Healthy Nibbles and Bits, are so tangy, juicy and finger-lickin’ good, your guests won’t even notice that they’re not fried!



Ingredients for servings

    Baked Peach BBQ Chicken Wings

  • 1.5 pounds chicken wings

  • salt

  • For Peach BBQ Marinade

  • 1 cup peeled and chopped peaches about 1 1/2 large peaches

  • 0.25 cup tomato sauce plus 2 tablespoons

  • 2 teaspoon double-concentrated tomato paste

  • 0.5 cup unsweetened apple cider plus 2 tablespoons

  • 2 tablespoon fish sauce plus 1 1/2 teaspoons , certified gluten-free if necessary

  • 2 tablespoon reduced-sodium soy sauce certified gluten-free if necessary

  • 1 teaspoon chili powder

  • 1 teaspoon ground cumin

  • 0.75 teaspoon onion powder

  • 0.5 teaspoon granulated garlic

  • 0.5 teaspoon salt

Directions

  • Chop the chicken wings into three pieces, along the joints. Keep the 2 meatier sections for the baked wings. Sprinkle a pinch of salt over them. Set aside. (You can reserve the wing tips for making chicken stock or discard them.)

  • Blend the marinade ingredients in a blender until smooth. Pour the marinade into a bowl. Add the chicken wings, and mix everything together. Cover bowl with plastic wrap and refrigerate for 2 hours.

  • Preheat oven to 375°F (190ºC). Line a baking sheet with foil. Place an oven-safe wire rack on top of the pan. Brush oil on the rack to prevent wings from sticking.

  • Shake excess sauce from the wings, and place them on the rack. Save the marinade. Bake wings for 25 minutes.

  • While the wings are baking, cook the leftover marinade in a saucepan over medium-high heat. Once it boils, reduce the heat to medium-low, and let it simmer for 8–10 minutes, until the sauce thickens. (You should see small bubbles in the sauce.) Turn off the heat, and use this as the basting sauce.

  • After 25 minutes, baste the wings, flip them over and baste the other side.

  • Bake for another 17 minutes. Baste wings again, flip and baste the other side.

  • Bake for another 3 minutes. Turn off the heat, and remove the wings from the oven. Brush additional sauce on the wings.

  • Let the wings rest for a few minutes before serving. Refrigerate leftovers for 4–5 days.

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