Sticky Peach Chicken Wings

Sweet, sticky, and absolutely irresistible, these barbecue wings are loaded with tender, fall-off-the-bone flavor and a slightly crispy exterior. The best part? You can make them sweet and savory with Richard’s Famous Original Garlic Salt or turn up the heat with Richard’s Famous Firecracker or Habanero Garlic Salt.

Perfect for game days, summer cookouts, family dinners, or anytime you’re craving finger-licking good comfort food.

Best With

Richard’s Famous Original Garlic Salt for classic sweet barbecue flavor
-OR- Richard’s Famous Firecracker Garlic Salt for a sweet-and-spicy kick
-OR- Richards Famous Habanero Garlic Sea Salt for a spicier kick

Prep Time: 10 minutes
Cook Time: 60 minutes
Servings: 4

Ingredients

For the Peach Barbecue Sauce

·      3/4 cup peach preserves
·      1/2 cup ketchup
·      1/4 teaspoon Richard’s Famous Original Garlic Salt (or Firecracker or Habanero Garlic Salt)
·      1 tablespoon apple cider vinegar
·      1 teaspoon onion powder
·      1 to 2 teaspoons steak sauce, to taste

For the Wings

· 12 meaty chicken drumettes

Directions

1. Preheat the Oven

Preheat oven to 400°F.
Line a small baking sheet with aluminum foil and place a wire rack on top.

2. Make the Sauce

In a small bowl, stir together:
·      Peach preserves
·      Ketchup
·      Richard’s Famous Garlic Salt (choose from above)
·      Apple cider vinegar
·      Onion powder
·      Steak sauce

Set aside.

3. Prepare the Wings

Using kitchen shears, trim any excess skin from the drumettes.
Arrange the wings in a single layer on the prepared rack.
Wash your hands thoroughly after handling the raw chicken.

4. First Bake

Spoon about half of the barbecue sauce over the wings.
Important: Do not allow the spoon to touch the raw chicken, as this could contaminate the remaining sauce.
Bake for 30 minutes.

5. Second Bake

Carefully turn the wings over.
Spoon on a little more sauce and bake for another 15 minutes.

6. Finish and Caramelize

Warm the remaining sauce in the microwave until heated through.
Using a clean spoon, brush or spoon the warm sauce over the wings.
Bake for an additional 10 to 15 minutes, or until the edges are slightly darkened and caramelized.
The wings should be sticky, glossy, and lightly crisped—but not burned.

Richard’s Tip

These wings pair perfectly with coleslaw, corn on the cob, potato salad, or crispy French fries.

Make It Your Way

🔥 Spicy: Use Richard’s Famous Firecracker Garlic Salt or Richard’s Famous Habanero Garlic Sea Salt.

🍑 Sweeter: Add an extra tablespoon of peach preserves.

🥃 Smokier: Add 1/2 teaspoon smoked paprika to the sauce.

Leftovers

Store leftovers covered in the refrigerator for up to 3 days.
Reheat in a 350°F oven for 10 to 15 minutes to restore their crispy edges.