These Peach Jalapeno Chicken Wings are grilled and then coated with a homemade zesty fruit-based BBQ glaze. If you’re looking for a scrumptious appetizer to serve at your next cookout or game day party, look no further than these hot wings with a delicious twist!
Nothing beats a perfectly cooked chicken wing, especially when glazed with a peach jalapeno BBQ glaze—it’s pure heaven! These crispy smoked wings combine sweet and spicy flavors, making them hard to resist. The best part is that the wing sauce only requires four ingredients and is a breeze to make.
Please note: While chicken wings are technically safe to eat at an internal temperature of 165 degrees, we recommend letting them cook until they reach 175 degrees F to crisp up.
Ingredients
- 3 pounds of chicken wings, wingettes and drumettes
- Brine for Chicken Wings (optional, but recommended)
- Honey BBQ Rub or your favorite sweet BBQ rub – or a combination of the following: brown sugar, onion and garlic powder, paprika, cayenne, salt (omit salt if using a brine), and black pepper.
- Peach jelly (substitute with peach preserves)
- Jalapeno jelly
- Apple juice (sub with peach nectar or apple cider)
- Disposable aluminum drip pan
Steps to Make It
- Brine wings for 3 hours (optional step)
- Make the glaze: Prepare the peach jalapeno BBQ glaze according to instructions listed n the recipe card below.
Grilling chicken wings
- Preheat your grill or smoker to 325 degrees F or medium heat. Have a reliable instant-read thermometer handy! You’ll need it. Use cherry or apple wood for this recipe.
- Remove wings from the brine and pat dry with paper towels.
- Season wings with spice rub.
- Place wings on the grill and cook for 30-40 minutes, turning a few times during cooking.
- Doneness: once wings have cooked to an internal temperature between 165 degrees and are crispy, remove them from heat place them into a large bowl.
- Crisping: If they are not crisp enough, remove the wings and increase the heat to high, then place them back on for 3-4 minutes to crisp up. For charcoal and gas, place them over a direct heat source to finish off.
- Apply the glaze: coat wings with peach-jalapeno BBQ glaze, and toss to coat with tongs in an aluminum drip pan.
- Caramelize the wings by placing them back on the grill for a few minutes until they have a shiny, candied appearance.
- Remove from the grill and serve.
Storing leftovers and reheating
Store peach jalapeno chicken wings in an airtight container in the refrigerator for 3-4 days. Freeze for up to 3 months. Use vacuum-sealed bags for best results. Reheat in the oven or air fryer until they reach an internal temperature of 165 degrees F.
Oven or air-fryer chicken wings
Don’t own a grill or smoker, no problem! You can prepare these sticky, peach jalapeno wings in your oven or air fryer. If your air-fryer is small, you may need to cook the wings in batches.
- Follow the brine process and peach glaze making instructions listed on the recipe card.
- Season the wings with dry rub and place them on a wire rack over over a foil-lined, large baking sheet. Cook in a preheated 375 degree oven or air fryer for 30-35 minutes until they reach an internal temp of 165 degrees F.
- Toss in the peach jalapeno glaze, and return them to the oven for 5-10 minutes.
- Remove and serve.
More recipes!
- Chicken Wing Recipes for the Grill or Smoker
- Grilled Garlic Parmesan Wings
- Easy Hot Honey
- Spicy Chicken Wings
- Peach Tea BBQ Sauce
- Grilled Cinnamon-Brown Sugar Peaches
Peach Jalapeno Chicken Wings
Ingredients
- 3 pounds of chicken wings flats and drumettes
- Brine for Chicken Wings optional, but recommended
- 1/4 cup plus 1/2 teaspoon Honey BBQ Rub or your favorite sweet BBQ rub
- 1/2 cup Peach jelly
- 1/2 cup Jalapeno jelly
- 1/4 cup Apple juice or peach nectar
Instructions
- Brine wings for 3-4 hours.
- Prepare the peach jalapeno BBQ glaze reduction by simmering peach jelly, jalapeno jelly, juice, and 1/2 teaspoon rub in a saucepan over medium-low heat until melted through and well combined.
- Remove from heat, cover, and set aside. Thin out with juice or water before use as needed.
- Preheat your grill to 325 degrees F or medium heat. Have a reliable instant-read thermometer handy! You’ll need it.
- Remove wings from the brine and pat dry with paper towels. Coat well with spice rub.
- Place wings on the grill and cook for 30-40 minutes, turning a few times during cooking.
- Once wings have cooked to an internal temperature between 165 degrees and are crispy, remove them from heat and place them into a large bowl. If they are not crisp enough, remove the wings and increase the heat to high, then place them back on for 3-4 minutes to crisp up. For charcoal and gas, place them over a direct heat source to finish off.
- Coat wings with peach-habanero BBQ glaze, and toss to coat with tongs. Place them into an aluminum drip pan, and place them back on the grill for a few minutes until the glaze caramelizes and the wings have a candied appearance.
- Remove and serve.
- Store the leftover wings in an airtight container in the refrigerator for 3-4 days. Freeze for up to 3 months. Use vacuum-sealed bags for best results. Reheat in the oven or air fryer until they reach an internal temperature of 165 degrees F.
