Ingredients
Scale
- 2 lbs chicken wings, separated into drumettes and flats
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon sriracha (or more, to taste)
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 ripe peach, pitted and diced
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a medium bowl, whisk together the honey, soy sauce, sriracha, rice vinegar, ginger, garlic powder, and black pepper.
- Step 3: Add the chicken wings to the bowl and toss to coat them evenly in the honey-sriracha mixture.
- Step 4: Arrange the chicken wings in a single layer on the prepared baking sheet.
- Step 5: Bake for 30-35 minutes, flipping the wings halfway through, until they are cooked through and crispy. During the last 5 minutes of baking, add the diced peach to the baking sheet around the wings.
- Step 6: Remove from oven and serve immediately.
Notes
- Store leftover wings in an airtight container in the refrigerator for up to 3 days.
- Reheat leftover wings in a skillet over medium heat for best results, achieving a nice crisp again.
- Serve these spicy-sweet wings with a side of creamy coleslaw or a vibrant mango salsa for a delicious contrast.
- For extra peach flavor, consider briefly grilling the peach pieces before adding them to the baking sheet during the last five minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American