Ingredients:
- 2.2 lbs (1 kg) Chicken wings, tips removed, separated at the joint
- 1 tbsp (15 ml) Vegetable oil or any neutral oil
- 1 tsp (5 g) Garlic powder
- 1 tsp (5 g) Onion powder
- 1/2 tsp (2.5 g) Smoked paprika
- 1/4 tsp (1.25 g) Cayenne pepper (optional, for a little kick)
- Salt and freshly ground black pepper, to taste
- 1/2 cup (120 ml) Peach Schnapps
- 1/4 cup (60 ml) Soy sauce (low sodium preferred)
- 2 tbsp (30 ml) Honey
- 1 tbsp (15 ml) Rice vinegar
- 1 tbsp (15 ml) Fresh ginger, grated
- 2 cloves Garlic, minced
- 1/2 tsp (2.5 g) Red pepper flakes (optional, for extra heat)
- 1 tbsp (15 g) Cornstarch, mixed with 2 tbsp (30 ml) cold water (slurry)
Instructions:
- Pat chicken wings dry with paper towels. In a large bowl, toss wings with oil, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Ensure wings are evenly coated.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (optional). Arrange wings in a single layer on the baking sheet, ensuring they are not overcrowded. Bake for 40-45 minutes, flipping halfway through, until wings are cooked through and skin is crispy. Internal temperature should reach 165°F (74°C).
- While the wings are baking, combine peach schnapps, soy sauce, honey, rice vinegar, ginger, garlic, and red pepper flakes (if using) in a small saucepan.
- Bring the glaze to a simmer over medium heat. Cook for 5-7 minutes, or until slightly reduced and thickened.
- Whisk in the cornstarch slurry. Continue to cook for 1-2 minutes, stirring constantly, until the glaze thickens to your desired consistency.
- Once the wings are cooked, remove them from the oven and immediately transfer them to the bowl with the glaze. Toss to coat evenly.
- For extra sticky and caramelized wings, return the glazed wings to the baking sheet and bake for an additional 5 minutes, watching carefully to prevent burning.
- Serve the Peachy Keen Wings hot, garnished with sesame seeds or chopped green onions (optional).