By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 6
629 cal · 35 min
Peach-Lacquered Chicken Wings
Recipe GLPRed6ab23e15156c
Tender chicken wings broiled until crispy and coated in a glossy, aromatic glaze made from peach preserves, soy sauce, fresh garlic, and ginger with a subtle kick of red-pepper heat. A sweet-savory dish with beautiful caramelized edges.
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Ingredients
3 Garlic cloves
1 3-inch piece Fresh ginger, peeled and coarsely chopped
⅔ cup Peach or apricot preserves
⅓ cup Soy sauce
2 tablespoons Water
¼ teaspoon Red-pepper flakes
4 pounds Chicken wings, tips removed if desired
¾ teaspoon Salt
Cooking oil for pan
Directions
Preheat your broiler to high.
Place the garlic cloves in a food processor with the motor running and pulse until finely minced. Add the coarsely chopped ginger and pulse until finely chopped.
Add the peach or apricot preserves, soy sauce, water, and red-pepper flakes to the processor. Pulse until the sauce is smooth and well combined.
Line a large 4-sided sheet pan with foil, covering both the bottom and sides. Lightly oil the foil surface.
Pat the chicken wings dry with paper towels and arrange them in a single layer on the prepared sheet pan. Sprinkle with salt, pour the peach glaze over the wings, and toss gently until all pieces are well coated. Spread them back into a single layer.
Place the sheet pan 4 to 6 inches below the broiler and broil for 5 minutes.
Using tongs, flip each wing and baste them with the sauce accumulated at the bottom of the pan.
Return to the broiler. Continue cooking, rotating the pan and turning and basting the wings 3 more times, until the chicken is cooked through (165°F internal temperature) and deeply browned with charred spots, about 20 to 25 minutes total from the first broil.
Comments
Every ingredient is available at any Charlotte supermarket without a special trip—peach preserves, soy sauce, and red pepper flakes are standard pantry items at Harris Teeter, Food Lion, Kroger, and Walmart. Cost per serving runs around $2–$2.50, driven entirely by the chicken wings, which are economical protein; the preserves and aromatics add flavor for pennies. The stated 35 minutes is honest if you count active time, though browning wings takes closer to 20–25 minutes depending on batch size and oven heat, so expect 40 minutes total for a weeknight. This is a straightforward, hands-off braise once you mix the glaze—no hovering required—but it's a same-night dish that doesn't reheat well since the lacquer loses its appeal cold or reheated; wings are best fresh.
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