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Roasted Peach-Habanero Chicken Wings

Recipe Source by the Perdue Farms Culinary Team

Roasted Peach-Habanero Chicken Wings

Recipe Source by the Perdue Farms Culinary Team
Peach season extends into the fall, so why not enjoy fresh, ripe and juicy fruit at its peak in this hot and spicy chicken wings recipe, a farm-to-table twist on classic hot wings. Wings are oven roasted, then tossed in peach and pepper sauce before serving.

Recipe Quick Facts

Prep
20
Minutes .
Cook
30
Minutes .
Makes
4
Servings .
The link to Roasted Peach-Habanero Chicken Wings has been copied

Ingredients

Ingredients

  • 2 pounds chicken wing sections
  • 2 tablespoons olive oil
  • 1 teaspoon granulated garlic
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 to 2 habanero peppers, seeded and finely chopped*
  • 2 ripe yellow peaches, peeled and diced
  • 1/2 cup hot sauce
  • 2 tablespoons honey
  • 2 tablespoons butter
  • 1 tablespoon apple cider vinegar

Made with Our

Approx. 3-lb. pack of juicy chicken wings ― portioned in three 1-lb. pouches

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$24.99 Each
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Approx. 3-lb. pack of tender, juicy organic wing segments ― portioned into three 1-lb. pouches

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Limited Time Only Save 40%
Regular Price $29.99 Sale Price $17.99 Each
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Step 1

Recipe step image

Step 1

Preheat oven to 400 F.

Step 2

Step 2

In a large bowl, mix together olive oil, granulated garlic, paprika, salt and black pepper. Add wings to bowl and toss to coat.

Step 3

Step 3

Place wings on a parchment paper-lined baking sheet, making sure to evenly space. Roast wings in oven for 25 to 30 minutes, or until they are cooked through, crispy and reach an internal temperature of 180 to 185 F.

Step 4

Step 4

While wings are roasting, make the sauce by combining peaches, hot sauce, honey, butter and apple cider vinegar in a blender or food processor. Blend until smooth. Transfer sauce to a small saucepan, add chopped habaneros and simmer on medium heat for about five minutes.

Step 5

Step 5

When wings are cooked through, remove from oven and place in a large bowl. Pour sauce over wings and toss to coat evenly. Serve.

*Remember to wear gloves when handling habanero peppers, and do not touch eyes or sensitive skin with fingers or anything that has come in contact with peppers.

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
MEET THE CHEFS