Baked Peach BBQ Chicken Wings

Baked Peach BBQ Chicken Wings - naturally sweetened with peaches and apple cider ONLY! paleo, gluten-free | healthynibblesandbits.com

What’s summer without a few wings? (Or, waaaaangs, as I like to call them.) Sweet, tangy, juicy, sauce-so-good-you-want-to-keep-licking-your-fingers kind of wings. That’s what we got going on here. The things required for maximum peach barbecue chicken wing enjoyment:

  • a pile of napkins (or 2 sturdy paper towels)
  • your appetite (duh)
  • a hair tie if you have long hair (there’s nothing worse than trying to brush your hair away from your face when your fingers are covered in awesome BBQ sauciness)
  • a glass of water to cleanse the palette before tearing up more wings (optional)

Did I miss anything here?

Baked Peach BBQ Chicken Wings - naturally sweetened with peaches and apple cider ONLY! paleo, gluten-free | healthynibblesandbits.com

I know a lot of you are into grilled wings, but we’re not going to do that here today, and there’s a good reason for that. I sort of lack the most important thing for making grilled wings: the grill. Maybe some day, when my cookery receives a proper graduation. But not today. Instead, we’re going to bake these beauties.

I picked up this awesome chicken wings cookbook by Nagi at Recipe Tin Eats last week, and it’s full of mouth-watering baked wings recipes. I may have cooked an epic ton of wings since getting my hands on her e-book. Also, I may have licked a lot of saucy fingers since then, too. Yummmm! You should pick up a copy of her chicken wings cookbook if you want more recipe ideas!

I’ve baked my fair share of wings before, but there’s usually one side where the skin ends up quite soggy. No one wants soggy wings! The baking technique that Nagi uses in her recipes helped me solve the soggy wings problem. The trick is to lay the chicken wings on a rack and position the rack above a jelly roll pan. That extra inch of space between the chicken and the pan is the difference between a soggy disappointment and some mighty fine wings.

Baked Peach BBQ Chicken Wings - naturally sweetened with peaches and apple cider ONLY! paleo, gluten-free | healthynibblesandbits.com

Did you know, August is National Peach Month! We’re going to throw in a ton of peaches into this barbecue sauce because we can. In fact, we should. The sauce naturally sweetened with peaches and apple cider ONLY, friends! Less sugar, more healthy grub.

These are truly some peachy keen waaaangs! Grab a couple of fresh peaches for this recipe while they’re still in season! Oh, and get those napkins ready!

Baked Peach BBQ Chicken Wings - naturally sweetened with peaches and apple cider ONLY! paleo, gluten-free | healthynibblesandbits.com

Baked Peach BBQ Chicken Wings

Juicy baked chicken wings with a sweet and slightly tangy peach BBQ sauce. They're naturally sweetened and finger-lickin' good! Serves 5 to 6.

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Ingredients

  • 1 1/2 lbs (680g) chicken wings
  • salt
  • oil for greasing baking rack
  • Peach BBQ Marinade
  • 1 cup (175g) peeled and chopped yellow peaches (about 1 1/2 large peaches)
  • 6 TBS tomato sauce
  • 2 TBS double-concentrated tomato paste
  • 1/2 cup + 2 TBS (125g) TBS unsweetened apple cider
  • 2 1/2 TBS fish sauce
  • 2 TBS coconut aminos
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 3/4 tsp onion powder
  • 1/2 tsp granulated garlic
  • 1/2 tsp salt

Instructions

  1. 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. I usually save the wing tips for making chicken broth.
  2. Blend the peach BBQ 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.
  3. Preheat oven to 375 degrees F (190 degrees C). Line a jelly roll pan with foil. Place an oven-safe cookie rack on top of the pan. Brush oil on the rack so that the chicken wings don't stick to it.
  4. Shake excess sauce from the wings and place them on the rack. Save the marinade. Bake wings for 25 minutes.
  5. While the wings are baking, take the leftover marinade and cook it in a saucepan over medium-high heat. Once it boils, reduce the sauce to a medium-low and let it simmer for 8 to 10 minutes, until the sauce thickens. You should see small bubbles bubbling in the sauce. Turn off the heat and use this as the basting sauce.
  6. After 25 minutes is up, baste the wings, flip them over and baste the other side.
  7. Bake for another 17 minutes. Baste wings again, flip, and baste the other side.
  8. Bake for another 3 minutes. Turn off the heat and remove the wings from the oven. Brush additional sauce on the wings.
  9. Let the wings rest for a few minutes before serving. Refrigerate leftovers for 4 to 5 days.
Recipe Type: appetizer, paleo, gluten-free

Notes

1. This recipe also works with mangoes, too. I defrosted some frozen mango chunks and used it in place of peaches.

2. Have extra basting sauce left? Use it to flavor baked chicken or salmon!

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If you make this recipe, make sure to share your creation with me on Twitter or Instagram and hashtag #hnbeats! Also, be sure to follow me on Facebook and Instagram for more Whole30 recipes.

Disclosure: This post contains affiliate links to the cooling rack, jelly roll pan, and coconut aminos that I used for this recipe. 

35 thoughts on “Baked Peach BBQ Chicken Wings

  1. Sydney | Modern Granola
    Woah this sounds and looks so delicious! I'm excited about all the wing tricks and tips, especially the idea of using mango, in place of peaches-two recipes in one! I also love the idea of putting the BBQ sauce on everything- chicken breast, salmon, veggies, sandwiches....I'm so pumped to try this! Thanks for all the awesome :) xx Sydney
    Reply
    1. Lisa Post author
      Oh my gosh, BBQ is my savior when I'm feeling uninspired during weeknight dinners. A little bit of it on any meat, and I'm set!
      Reply
  2. Sonali- The Foodie Physician
    There's so much to LOVE about this post. I can't get enough peachy goodness, so for starters, this recipe is right up my alley! Then we have all the gorgeous photos, so enticing! And lastly, that list of of requirements...hilarious!!
    Reply
  3. Judith
    While I will make the recipe, I hate to detract from this love fest but to me, tomato sauce (many brands contained added sugars) is redundant. Why would you need it in addition to tomato paste. Also, I've never seen "double concentrate" form of tomato paste. By product identity standards, all tomato paste is the same concentration.
    Reply
    1. Lisa Post author
      Hi Judith, thank you for sharing your thoughts on this post. I choose to use tomato sauce because it works very well both as a marinade and as a basting sauce for the wings. The overall consistency of the basting sauce is much better when I use tomato sauce. You're right, many brands of tomato sauce have added sugar in it, but there are many that contain no added sugar as well, such as Hunt's. I actually used my own homemade tomato sauce in this recipe. As for the double concentrate tomato paste, you'll find that most tomato paste that comes in a tube is double concentrated, such as these: http://www.amorebrand.com/faq, http://www.williams-sonoma.com/products/italian-double-concentrated-tomato-paste/, http://www.mutti-parma.com/en/our-range/concentrato-tomato-concentrates. Whole Foods has their own branded double-concentrated tomato paste as well. As with all my recipes, I encourage my readers to made modifications to suit their needs and taste. If something in this recipe does not jive with you, please feel free to make your own substitutions. I do hope you give this a recipe a try. Hope you have a great rest of your day.
      Reply
      1. Judith
        Thank you so much for your reply. I have learned something. I don't EVER buy the tomato paste in a tube (WAY too expensive in comparison to 6 ounce can) so I learned it is double concentrated which I had never seen or read the label for the stated reason. I'd rather invest in silver. I still won't buy it (I know it's always my choice) but I learned something. My husband has macular degeneration so I use a LOT of tomato paste in my cooking since that diagnosis (TP is highest source of lycopene per 100 grams) and that made a difference within 2 months according to the exam 2 months after diagnosis.. To me, tomato sauce is only tomato paste with more water added. It NEVER has any added sugar so I would only add a little more liquid rather than an additional tomato ingredient even if homemade. My local TP 6 ounce can is 39¢ and water is very cheap so you can see why I do what I do. We love spicy foods and chicken wings have always been my favorite part of the chicken since my childhood on the farm. I like items we can snack on all day long rather than "3 meals a day". It is always a tie between how I make my jalapeño poppers (again, all day snacking) as to which we like best. Like your site.
        Reply
  4. Nagi@RecipeTinEats
    Oh Lisa Lisa! Thank you SO MUCH for getting my wings book! And I'm so glad you found helpful tips in it to make your crispy wings. These look mighty find and I must try then asap. What a flavour combo! I knew instantly from reading the recipe it was one I must try. Sharing!
    Reply
    1. Lisa Post author
      Nagi, no need to thank me. It's such a wonderful book, I'm just so glad I got my hands on a copy!! When I can eat sugar again (after my Whole30 ends), I'm SOOO making all those sticky wings in there! Thanks for the love!
      Reply
  5. Bam's Kitchen
    Lisa these peachy wings look outrageously delicious and finger licking good! I have also purchased Nagi's book and my boys are just loving her recipes. I think that my boys will insist we try your baked peach BBQ chicken wings too. Sharing and pinning!!!
    Reply
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  8. Karla
    I approached this recipe with as much enthusiasm as you all, but they just did not turn out right. I think it was the fish sauce. Instead of being sweet and tangy, they tasted like seafood that went bad. It very well could have been me, but I'd suggest less fish sauce.
    Reply
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