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.
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
- 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.
- 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.
- 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.
- 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, 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.
- After 25 minutes is up, 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 to 5 days.
Notes
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!
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