Grilled Spicy Peach Glazed Chicken Wings
Charred chicken wings seasoned with garlic, salt and pepper, then glazed with a tangy-sweet peach and hot sauce mixture on the grill. The wings are cooked over medium-high heat until caramelized and reach 165°F internally, finished with a brush of reserved sauce for serving.
Ingredients
- 2 pounds chicken wings, separated at joint, tips discarded
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup peach preservesapricot preserves1:1sweet_jam
similar stone fruit flavor
- ¼ to 0.33 cup, Texas Pete Original Hot Sauce
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon Dijon mustard
Instructions
- 1
Prepare grill for direct cooking over medium-high heat and lightly oil grill grate.
- 2
Mix salt, pepper and garlic powder in a small bowl. Season chicken wings liberally on all sides with garlic powder mixture.
- 3
Whisk peach preserves, hot sauce, soy sauce and Dijon mustard together in a small bowl. Set half of the sauce aside for serving.
- 4
Place wings on hot grill and cook per side, closing grill between flips.
- 5
Brush glaze over top side of each wing and grill. Flip wings and brush other side with glaze.
- 6
Grill until internal temperature reaches 165°F.
- 7
Remove wings from grill, brush with reserved sauce and serve immediately with additional reserved sauce if desired.
Tips
Reserve half the glaze before cooking to use as finishing sauce and avoid cross-contamination with raw chicken.
Oil the grill grate when it is hot to prevent sticking.
Good to Know
Refrigerate leftover wings in an airtight container for up to 3 days. Reheat gently to avoid drying out.
Prepare glaze and season wings up to 2 hours ahead. Keep wings refrigerated until grilling.
Serve immediately with reserved sauce on the side or drizzled over wings.
Common Mistakes
Do not skip oiling the grill grate to avoid wings sticking and tearing.
Do not use the same brush or sauce container for raw and cooked wings to avoid cross-contamination.
Do not skip checking internal temperature; undercooked wings pose food safety risk.
Substitutions
Gluten-Free Swaps
General Alternatives
milder heat, vinegar-forward