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I was sad. Sad because I definitely did not make enough wings. Tossed with ancho peach sauce, these wings were so good it would be almost impossible to eat too many. Slightly smoky. Slightly sweet. And a little heat. And the perfect consistency to stick to the wings and not to the bottom of the plate. Grab some napkins and get ready… there’s nothing but great stuff here!
Try different preserves
Apricot preserves also make for a great ancho wing sauce, so feel free to mix things up a bit. I strongly recommend doubling the sauce. Any leftover can be used on grilled chicken, smoked ribs, pulled pork, you name it. It’s just all-around great and not just on ancho peach wings.
I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!
Also try my anchonero hot BBQ wings!
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Ancho Peach Wings
Ingredients
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
For the sauce
- 1 cup peach preserves
- 3 tablespoons lemon juice
- 3 tablespoons soy sauce
- 2 teaspoons ancho chile powder
Instructions
- Toss wings with sauce before serving. Click here for our guide on how to sauce your wings.
For the sauce
- Note: I placed all of the sauce ingredients into a food processor and processed until smooth first. I would say it’s optional depending on how chunky your peach preserves are and how chunky you want your wings sauce to be.
- Combine ingredients in a sauce pan over low heat. Keep warm until ready to use.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
