What’s my favorite way to consume fruit? By pairing it with a protein, of course! This Maple Peach Sticky Wings Recipe is everything you want from a summer time barbecue. I turned to my friends at Cowboy Charcoal to fuel my offset smoker, and also to help me directly fry and glaze these orange beauties. They were the perfect balance of sweet and savory. Give them a try at your next grill out!
Sponsored by Cowboy Charcoal
Eat More Sticky Wings
To kick things off, we need to preheat our smoker. I reached towards my Cowboy Charcoal and started two charcoal chimneys. Once those coals are burning bright orange, it’s time to pour them into the smoker. I dumped my charcoal into the charcoal chamber of the smoker and got to work on our Maple Peach Sticky Wings!
To start the wings, I reached for one of my favorite rubs. My very own Hickory Peach Porter Barbecue Beer Rub. Is it bad that it’s one of my own? I don’t think so, especially because it hit’s that sweet seasonal peach flavor with rich porter to balance things out. Either way, this smoky peach rub is delicious on literally everything, so I naturally reached for it when it came to this recipe. If you don’t have this rub, no worries! Simply substitute it with your favorite barbecue seasoning. If you don’t have a favorite then maybe it’s time to give my Hickory Peach Porter a try!
I placed all my chicken wings into a large bowl, lathered them with some oil and then completely covered them with the Hickory Peach Porter Rub. From here, place them each on the grill. Make sure the wings are spaced across the grill grate and not overlapping, this will ensure they cook evenly.
Getting Maple with this Peach Sticky Wings
The wings will take two to two and a half hours to cook. You can check on them occasionally, but no need to flip them as we’re cooking them indirectly. About an hour and a half into the cook is when we’ll start work on the maple peach glaze. For this, we’ll actually place a small grill grate into the charcoal chamber and set the cast iron sauce bowl on top to warm up. Once it’s warm, add all glaze ingredients to it, stir and bring it to a simmer.
Make sure to keep an eye on the glaze as it simmers and stir as needed. Remove it from the heat once it reaches a glaze consistency. Then, add a larger cast iron skillet to the grill grate that’s directly over the coals. It’s fry time!
We’ll do a quick fry on these Maple Peach Sticky Wings so that they have a nice crisp layer before tossing them in the glaze. Carefully set each wing into the frying oil and let them crisp up on each side. Then remove from the frying oil and place in a large bowl in preparation for our maple peach glaze toss.
Toss Like A Boss
Drizzle the maple peach glaze across the top of all the flash fried wings. Remember to do this in a large bowl because after drizzling all the glaze we will give the wings a toss. Toss the wings until each wing has received an equal coat of maple peach glaze. 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!
This Maple Peach Sticky Wings Recipe is everything you want from a summer time barbecue. Comboed with Cowboy Charcoal, this is a winner!
- 3-4 lbs of Chicken Wings
- 2 tbsp of Hickory Peach Porter Seasoning or your Favorite BBQ Seasoning
- 2 tsp of Canola Oil for binder
- 1 qt of Frying Oil
- 2 tbsp of Maple Syrup
- 1.5 tbsp of Peach Preserves
- 2 tsp of Sriracha Sauce
- 2 tsp of Bourbon
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 and let cool.
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!
Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!