Baked Peach BBQ Chicken Wings

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

4 from 4 reviews

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.


  • 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


  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.


1. This recipe also works with mangoes, too. I defrosted some frozen mango chunks and used it in place of peaches.[br][br]2. Have extra basting sauce left? Use it to flavor baked chicken or salmon!