These Peach Jalapeno Glazed Wings are grilled and then coated with a homemade fruit and jalapeno BBQ glaze. Looking for a scrumptious appetizer to serve at your next party, cookout, or game-day event? Look no further than these hot wings with a unique twist!
One thing we enjoy eating is a perfectly cooked chicken wing, and when glazed with Peach Jalapeno sauce, it’s pure heaven! The crispy smoked wings with sweet and spicy flavors blend so well together that it’s hard to resist. The best part is that the wing sauce only calls for four ingredients, making it a breeze to make.
Please note that while 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. Use a chicken wing brine for best results.
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 4-5 of the following: brown sugar, onion and garlic powder, paprika, cayenne, salt, and black pepper.)
- Peach jelly (substitute with peach preserves)
- Jalapeno jelly
- Apple juice (sub with peach nectar or apple cider vinegar)
- Disposable aluminum drip pan
Steps to Make It:
- 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.
Grilling the Wings:
- Preheat your grill or smoker 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 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-jalapeno 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 from the grill and serve.
Storing leftovers and reheating
Store the leftover peach jalapeno 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 method
Don’t own a grill or smoker, no problem! You can bake these sticky wings right in the comfort of your kitchen!
- 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 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 10 minutes.
- Remove and serve.
Like this recipe? Try these!
- Chicken Wing Recipes for the Grill or Smoker
- Spicy Chicken Wings
- Peach Tea BBQ Sauce
- Grilled Cinnamon-Brown Sugar Peaches
Peach Jalapeno Glazed 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.
