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Peachy Chicken Wings

 Peachy Chicken Wings
"I've been making these slightly sweet wings for 25 years, and people always love them," says Linda Walker of Dumfries, Virginia. "The wings marinate overnight, then I bake them an hour before serving. The recipe is easy to double or triple for a crowd," she adds.
8 ServingsPrep: 15 min. + marinating Bake: 50 min.


  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons peach preserves
  • 1-1/2 teaspoons lemon juice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon minced garlic
  • 8 chicken wingettes


  • In a large resealable plastic bag, combine the first five
  • ingredients; add chicken wings. Seal bag and turn to coat;
  • refrigerate for 8 hours or overnight.
  • Transfer wings to a 13-in. x 9-in. baking dish coated with cooking
  • spray. Bake, uncovered, at 350° for 50-60 minutes or until
  • chicken juices run clear, turning every 10 minutes. Yield: 2
  • servings.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer