Peach Wings

Maple Peach Sticky Wings on a serving platter

5 from 2 votes

Peach Wings are everything you want from a summertime barbecue. Sticky. Sweet. Crispy. And Freakin' Delicious. All accomplished with Cowboy Charcoal for the win!

Prep Time30

Cook Time2 30

Total Time3

Course: Appetizer, Drinks, Main Course

Cuisine: American

Servings: people

Author: Derek Wolf

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!

Notes

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.

Nutrition