Peachy Oven-Barbecued Chicken Wings


Sweet peach flavors combine with a hint of heat (or not), these are saucy and delicious. Be sure to make enough. We eat about a pound per person! Barb L.

Serves: 4-6


For the Sauce:

1 Tbsp Flying Olive Butter Extra Virgin Olive Oil

½ medium yellow onion, chopped

2 garlic cloves, minced

1 cup tomato puree, homemade by adding canned plum tomatoes (14 oz can) and blending until smooth

½ cup peach preserves

1/3 cup Flying Olive Peach or Aged Dark Balsamic such as Traditional 18 Year

¼ cup bourbon

2 Tbsp honey

2 Tbsp Dijon mustard

½- 1 tsp hot pepper sauce such as Sriracha

For the Chicken Wingettes:

2 tsp paprika

1 ½ tsp sea salt

1 tsp dried thyme

1 tsp freshly ground black pepper

¼ tsp cayenne pepper, if desired

4 pounds chicken wingettes (a chicken wing divided into 3 sections with the tip portion removed)

2 Tbsp Flying Olive Chipotle, Olive Wood Smoked, or Harissa Extra Virgin Olive Oil or an Extra Virgin Olive Oil of Choice (We like a combo of ½ Garlic and ½ Chipotle or 1/2 Garlic and 1/2 Olive Wood Smoked)

Cooking spray


For the Sauce:

Add the Flying Olive Butter EVOO to a medium, heavy-bottomed saucepan over medium heat. Add the onion and cook, stirring occasionally, until golden brown, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomato puree, peach preserves, Flying Olive Balsamic Vinegar of Choice, bourbon, honey, mustard, and hot pepper sauce, if desired. Bring to a simmer. Reduce the heat to low and simmer, stirring often, until thickened and reduced by about one quarter, 25-35 minutes. Remove from the heat and let cool.

Position the oven racks in the center and top third of the oven and preheat the oven to 425 F.

For the Chicken:

Manwhile, mix the paprika, salt, thyme, black pepper, and cayenne pepper in a small bowl. Toss the chicken and oil in a large bowl to coat. Sprinkle with the spice mixture and toss again. Cover 2 large rimmed baking sheets with aluminum foil. Divide the wingettes between the two sheets.

Bake for 20 minutes. Remove from the oven and flip the wingettes over. Switch the positions of the baking sheets from top to bottom and continue baking until the wings are golden brown, about 20 minutes more. Transfer the wingettes to a large heatproof bowl. Add the sauce and stir gently to coat the wingettes. Replace the aluminum foil on 1 rimmed baking sheet with a new piece and spray with cooking spray. Return the wingettes to the single sheet.

Bake until the sauce becomes glazed, about 5-10 minutes. Transfer the wingettes and sauce to a platter and serve with any heated additional sauce. Serve with plenty of napkins!

Inspired by a recipe in the beautiful cookbook by Gabriele Corcos and Debi Mazar, Super Tuscan: Heritage Recipes and Simple Pleasures from our Kitchen to your Table. Touchstone, New York, 2017.

Submitted by Barb L.