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

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.


  • 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


  • 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.


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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