What’s my favorite way to eat fruit? Easy—Peach Wings. Grilled chicken wings dripping in maple peach flavor? That’s an easy yes. These maple peach sticky wings are that sweet spot between smoky BBQ and sticky, finger-lickin’ glaze. Whether you’re cooking on the back porch, tailgating for the big game, or just looking for a new way to enjoy your wings, this recipe is a straight-up crowd-pleaser.
We’re taking chicken wing recipes to the next level, coating them in a hickory-peach BBQ rub, smoking them low and slow over Cowboy Charcoal, flash-frying for that crispy finish, and finally tossing them in a rich, spicy peach glaze. Sound like a little bit of work? Maybe. But trust me—this is one of those freakin’ delicious recipes you’ll make again and again.
Sponsored by Cowboy Charcoal.
Table of Contents
- Why You’ll Want to Eat More Sticky Wings
- Ingredients Round-Up
- Helpful Tips for Charcoal Grills
- Getting Maple with These Peach Sticky Wings
- Season the Wings
- Smoke ‘Em Low and Slow
- Make the Spicy Peach Wing Sauce
- Fry for Crispiness
- Toss Like a Boss
- What to Serve with Peach Wings
- This sauce is FYR!
- Leftovers & Reheating Instructions
- More Chicken Wings
- FAQs for Peach Wings
- Flavor X Fire & FOOD X Fire
- Peach Wings Recipe
- Helpful Tips for Charcoal Grills
Why You’ll Want to Eat More Sticky Wings
These wings are just plain fun to make—and even better to eat—and the perfect addition to your game night food rotation.
You get all the things we love about classic hot wings but with a smoky-sweet twist that sets them apart. The glaze is what really pulls everything together: you’ve got peach preserves for sweetness, a hit of maple for depth, some bourbon to round it out, and a little sriracha chili sauce for that low-key fire. It’s a spicy peach wing sauce that doesn’t just coat the wings—it makes them shine.
Then there’s the texture. Smoking the wings low and slow gives them this rich, natural flavor. But we’re not stopping there. We toss them into hot oil for just a couple minutes to crisp them up—so you get that crispy-on-the-outside, juicy-on-the-inside vibe that makes these wings the perfect combination of everything good.
Honestly? These are the kind of sticky wings that make people stop mid-bite and ask, “What’s in this?!”
Got Wings Recipes on your mind? Check out all my Best Chicken Wing Recipes here!
Ingredients Round-Up
Let’s talk about what you’ll need before you fire up the smoker. This one’s all about keeping things bold but simple, using stuff you can grab at your local grocery store or already have in the pantry.
- Wings – Grab a few pounds of chicken wings, a bit of canola oil to help the seasoning stick, and either my Hickory Peach Porter rub or your favorite BBQ dry rub. For frying, you’ll also want a high-heat frying oil like canola or peanut oil.
- Glaze Ingredients – You’ll need some peach preserves (or apricot preserves if that’s what you’ve got), a drizzle of maple syrup, a splash of bourbon, and just a little sriracha chili sauce for that spicy kick.
That’s it. Simple stuff. Big flavor.
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Helpful Tips for Charcoal Grills
Make sure to grab a bag of Cowboy Charcoal. I recommend going with their all-natural hardwood lump charcoal—it burns hot, clean, and gives you that bold, wood-fired flavor that’s perfect for wings. Start with two chimneys of lit charcoal to get your smoker or grill up to temp fast, and don’t forget to add a few wood chunks like hickory or pecan for extra smoke. Also, keep an eye on your ash drawer to maintain steady airflow—it’s a small detail, but it makes a big difference in temperature control.
Getting Maple with These Peach Sticky Wings
Alright, let’s fire things up. These sticky wings are cooked in layers—smoked, fried, and glazed. Here’s how to make it all happen:
Season the Wings
Start with a large bowl and toss your wings with canola oil to help the rub stick. Then coat them generously in the Hickory Peach Porter rub (or your go-to BBQ dry rub). Once they’re fully coated, set ‘em in the fridge while you prep the grill.
Smoke ‘Em Low and Slow
Preheat your smoker to 250 degrees F using Cowboy Charcoal and add in a few wood chunks (hickory or pecan are great picks). Arrange the wings on a baking sheet or directly on the grill grate, spaced out so they cook evenly.
Smoke the wings for 2 to 2.5 hours until the internal temperature hits 165F. Let them soak up all that smoky goodness—this is where the flavor foundation gets built.
Make the Spicy Peach Wing Sauce
As the wings near the finish line, get your glaze going. Add bourbon to a small saucepan or cast iron skillet over medium heat. Let it simmer for about a minute to cook off the alcohol.
Then stir in the rest of the ingredients—peach preserves, maple syrup, and sriracha chili sauce. Simmer on medium heat until thickened into that perfect sticky glaze. Keep warm to the side until we’re ready to toss.
Fry for Crispiness
Now, let’s get that crispy finish. Heat up your frying oil in a Dutch oven or deep skillet until it hits 350–375F. Carefully drop in the wings in batches—don’t overcrowd.
Fry for about 2 minutes, flipping halfway through, until they’re golden brown and crispy. Place them on a wire rack with paper towels underneath to drain.
Toss Like a Boss
Grab a large bowl again, and add the chicken wings to it. Then pour sauce all over those hot wings, and toss ‘em until every wing is coated in that glossy glaze. You’ll know when it’s right—they’ll be sticky, shiny, and smell downright irresistible.
From here, place the wings on a serving dish and dig in! You’ll quickly realize why they’re called sticky wings, but I don’t think you’ll mind. If you’re like me, you’ll just keep going back for more! Best enjoyed with friends and family. Cheers!
What to Serve with Peach Wings
When you’ve got sticky wings this flavorful, you don’t need anything too fancy on the side—but a little balance goes a long way.
I like to serve these up with something fresh like a vinegar-based coleslaw or grilled veggies to cut through the richness. If you’re keeping it classic, smoked mac and cheese or crispy potato wedges are always a win. Want to keep it Southern? A side of cornbread and a bourbon lemonade? Game over.
And honestly, these wings are so good they can totally be the main event for your next time grill night.
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This sauce is FYR!
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Leftovers & Reheating Instructions
If you actually end up with leftovers—first off, I’m impressed. These wings tend to disappear fast. But if you do have a few hanging around, just store them in an airtight container and pop them in the fridge. They’ll stay good for up to three days and make for an awesome next-day snack.
Now, when it comes to reheating, you’ve got a few solid options depending on how crispy you want them. The oven is probably your best bet. Set it to 375F and reheat the wings on a baking sheet for about 10 to 15 minutes. That’ll help bring the skin back to life without drying out the meat. If you’ve got an air fryer, even better—375F for about 5 to 7 minutes should get you that crispy texture we all love.
More Chicken Wings
FAQs for Peach Wings
Yes, you can use fresh peaches, but you’ll need to cook them down with a little sugar until soft and jammy. Blend the mixture if you want it smooth, and simmer until it thickens into a glaze. It won’t be as sweet as preserves, but it’ll bring a fresh, natural flavor to the wings.
You can—but you’ll miss that crispy edge, which is one of my favorite things about the recipe. Try baking at 425F for 10–15 minutes after smoking to crisp them up a bit. Still delicious, just a little different texture.
The secret to crispy wings is a combo of low-and-slow cooking followed by a quick, hot fry. Smoking the wings first renders the fat and locks in flavor.
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Peach Wings
Ingredients
Wings:
- 3-4 lbs Chicken Wings
- 2 tbsp Hickory Peach Porter Rub or your Favorite BBQ Seasoning
- 2 tsp Canola Oil for binder
- 1 qt Frying Oil
Maple Peach Glaze:
- 2 tbsp Maple Syrup
- 1.5 tbsp Peach Preserves
- 2 tsp Sriracha Sauce
- 2 tsp Bourbon
Instructions
- Lather your chicken wing in canola oil. Season your wings thoroughly with Hickory Peach Porter Seasoning or your favorite BBQ Seasoning. Set chicken in the fridge until ready to use.
- Preheat your smoker to 250F for indirect cooking using Cowboy Charcoal. Add some hickory or pecan wood chunks for added smoke flavor if desired.
- Add your chicken wings to the smoker and cook for about 2-2.5 hours or until 165F internal.
- As wings are close to being done, preheat another fire pit or stovetop for direct cooking. Add a basting skillet with the bourbon first to simmer for 1 minute. Next, add all the other ingredients for the Maple Peach Glaze and let simmer for 10-15 minutes or until thickened. Once done, pull off but keep warm.
- Next, Add a dutch oven or large skillet to the fire and *carefully* add your frying oil. Heat frying oil for 350-375F. Once wings are done, pull them off and carefully add them to frying oil to cook for 2 minutes. Flip halfway through and stir occasionally. When the wings are crispy, pull off and let cool for 2 minutes.
- Add the wings to a tossing bowl and cover in the Maple Peach Glaze. Toss until evenly coated and serve. Enjoy!
Can I cook the wings for 2.5 hours using a traeger? Lol I don’t have that awesome charcoal grill Dangit.
Yes of course!
Where can I order the season in from
On spiceology.com!
Would this taste just as good if it wasn’t smoked?
Yes – it’s just as good not smoked!