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Maple Peach Sticky Wings
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5 from 2 votes

Maple Peach Sticky Wings

This Maple Peach Sticky Wings Recipe is everything you want from a summer time barbecue. Comboed with Cowboy Charcoal, this is a winner!
Prep Time30 minutes
Cook Time2 hours 30 minutes
Total Time3 hours
Course: Main Course
Cuisine: American
Servings: 4 people
Author: Derek Wolf
Cost: $40



  • 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

Maple Peach Glaze:

  • 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!