These Hot Honey Peach Wings are a joyous collision of sticky sweet preserves, savory butter, and a steady heat that keeps you coming back for one more wing. I first developed this glaze on a late summer weekend when my neighbor handed over a jar of homemade peach preserves. I wanted something beyond the usual barbecue glaze, and pairing those peaches with a bright hot sauce and melted butter produced a glaze that clings to each wing like candy. From the first batch, they became the stars of backyard parties and quiet Friday nights alike.

The texture is what sells this dish: skin that crisps through frying, then softens just enough under the syrupy glaze, leaving a glossy coat that is both chewy and crunchy. Flavor balances are thoughtful here—peach preserves bring fruity sweetness, hot sauce adds vinegar-driven heat, and a splash of soy sauce gives salty umami depth. These wings are built for sharing. They are the kind of appetizer that gets elbows and napkins in motion and always leads to conversations about who makes the best wing.

Ingredients

• Chicken wings: I use 3 pounds of whole wings split into flats and drumettes. Look for wings with a good fat-to-skin ratio for crispiness; fresh or thawed frozen work fine.
• Peach preserves: 1/2 cup provides the fruity backbone. I like using a jar with visible peach pieces for texture; Stonewall Kitchen and Bonne Maman are reliable brands.
• Hot sauce: 1/4 cup of your favorite cayenne-based sauce. Frank's RedHot is classic, but choose a milder or hotter brand depending on preference.
• Butter: 4 tablespoons melted to build a glossy mouthfeel and help the preserves emulsify into a syrup.
• Soy sauce: 1 tablespoon adds savory depth and balances the sweetness—use low-sodium if you prefer less salt.
• Garlic: 2 teaspoons minced garlic plus 1/2 teaspoon garlic powder for a rounded garlic profile without harsh raw notes.
• Paprika and salt: 1 teaspoon paprika and salt to taste for seasoning the wings before frying; smoked paprika can add a subtle smoky layer.
• Oil for frying: Enough neutral oil to deep fry at 350 degrees Fahrenheit; choose peanut, canola, or vegetable oil for a high smoke point.

Instructions

Prepare and season wings: Pat 3 pounds of wings completely dry with paper towels. Dry skin is essential for crispness. Split wings into flats and drumettes if needed. Toss with 1 teaspoon paprika, 1/2 teaspoon garlic powder, and salt to taste. Let sit at room temperature for 10 minutes to help the seasoning adhere. Heat the frying oil: Heat a deep fryer or a heavy pot with enough oil to fully submerge the wings to 350 degrees Fahrenheit. Use a thermometer to maintain temperature; a consistent 350 degrees produces crisp skin without burning the exterior. If using a pot, keep the oil level at least 2 inches deep to allow safe frying. Make the glaze: Melt 4 tablespoons of butter in a small saucepan over medium-low heat. Add 2 teaspoons minced garlic and cook until fragrant but not browned, about 30 seconds. Stir in 1/4 cup hot sauce, 1 tablespoon soy sauce, and 1/2 cup peach preserves. Simmer gently for 4 to 6 minutes, stirring frequently, until the mixture thickens into a syrup that coats the back of a spoon. Reduce heat to low to keep warm. Fry the wings: Working in batches, fry the wings for 12 to 15 minutes at 350 degrees Fahrenheit, turning as needed for even color. Look for deep golden brown skin and an internal temperature of 165 degrees Fahrenheit measured at the thickest part. Overcrowding the fryer drops the oil temperature and yields soggy skin. Drain and toss: Transfer wings to a paper towel-lined tray to drain briefly, about 1 to 2 minutes. Place wings in a large bowl, pour the warm glaze over them, and toss gently but thoroughly so each piece is evenly coated. Serve immediately while the glaze is glossy and the skin retains a crisp edge.

Storage Tips

Store leftover wings in an airtight container in the refrigerator for up to 3 days. If you plan to reheat, remove excess glaze by blotting gently, then reheat in a preheated oven at 400 degrees Fahrenheit for 8 to 10 minutes to crisp the skin. For longer storage, freeze unfrosted fried wings in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat from frozen at 425 degrees Fahrenheit for 12 to 15 minutes, then toss in freshly warmed glaze.

Ingredient Substitutions

Swap soy sauce with tamari for a gluten-free option without sacrificing umami. Replace butter with 3 tablespoons neutral oil and 1 tablespoon vegan butter to remove dairy, though the mouthfeel will be slightly lighter. For a milder version, halve the hot sauce and add 1 tablespoon of apple cider vinegar to keep brightness. If peach preserves are unavailable, apricot preserves make a fine substitute with a similar jammy sweetness.

Serving Suggestions

Serve these wings hot on a large platter with celery sticks and a cooling dip like blue cheese or ranch. For a more elevated plate, garnish with thinly sliced scallions, toasted sesame seeds, and a light squeeze of lime to cut through the glaze. Pair with crisp coleslaw, grilled corn, or roasted sweet potatoes to complement the sweet and spicy profile.

Cultural Background

Wings are an American social food rooted in simplicity and conviviality. This version merges Southern-style frying with a modern sweet-and-spicy glaze trend seen in contemporary American kitchens. Combining fruit preserves with hot sauce echoes techniques in many cuisines where sweet fruit balances chile heat, creating a bridge between comfort food and inventive flavor layering.

Seasonal Adaptations

In summer, use fresh peach jam or reduced peach compote for a brighter fruit presence. In colder months, swap peach for fig or cranberry preserves and add a pinch of cinnamon for warmth. Holiday gatherings welcome the richer fruit options, while spring calls for lighter glazes with more vinegar and less butter.

Meal Prep Tips

For efficient prep, season and fry wings in the morning, cool, and store them in the refrigerator. Reheat in a hot oven to refresh the skin, and finish by tossing with a freshly warmed glaze just before guests arrive. Make the glaze up to 48 hours ahead and refrigerate; gently rewarm while stirring to recombine.

These Hot Honey Peach Wings are playful, bold, and reliably memorable. Make a double batch for parties, and don’t be surprised if guests ask for the recipe before the last wing is gone. Enjoy the rhythm of frying, the comforting aroma of peaches and garlic, and the way each bite brings friends together.