Curried Peach Glazed Chicken Wings

by the Carolina Meat & Fish Co in Charlotte and Vivian Howard

This recipe goes with 

Curried Peach Glazed Chicken Wings



  • 12-14 chicken wings
  • 1 tablespoon salt
  • 1 tablespoon vegetable oil
  • ⅔ cup tangy peach GLAZE (Sold by the Carolina Meat & Fish Co | Vivian Howard’s Sauce)

Cook the wings: Preheat your oven to 400 and let your wings come to room temperature. Toss the wings with the oil and salt and spread them in a single layer onto a baking sheet. Make sure the wings are not touching one another so they will brown evenly.

Slide the tray onto the middle rack of your oven and roast undisturbed for 10 minutes. Take the wings out of the oven. Stir them around on the pan and cook an additional 10 minutes. Take them out again, pour off any fat that has accumulated and toss them with the sauce. Put the tray back in the oven and let them roast an additional 10 minutes. They should be caramelized in places and shiny in others.

This recipe recommends using an oven, but if you’re fluent in grill or smoke, please implement your skills. What matters is that you introduce the sauce near the end of cooking so it has time to grab onto the wings and caramelize.

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