Hot Honey Peach Wings Hot Wings with Honey and Peach - Appetizers that Disappear FAST!

The pressure builds and you start counting down minutes until you eat. You spot that float valve finally drop and you know the wings have had their time under the steam. The hiss from the valve lets you know, dang, it’s almost ready to open up and dig in.

Pin

You gotta love that quick release, no waiting around forever for the steam to stop. It’s one of those moments where you can almost taste that sweet heat coming off the chicken wings. The kitchen smells like summer BBQ and honey all mixed up.

As you pull the lid off, steam cues you on what’s coming next. The wings look perfect—tender and juicy underneath, just waiting for that glaze to get slathered on. You feel like diving right in but gotta finish the last steps on the grill first.

Why This Recipe Works Every Single Time

• You’re cooking wings in the pressure cooker first so they get super tender fast.
• The quick release means wings don’t overcook or get mushy.
• That glaze brings sweet honey, zesty mustard, and just the right spicy kick with hot sauce.
• Using peach preserves adds a little fruity surprise that pairs real good with the heat.
• Finishing wings on the grill crisps them up nicely—no soggy wings here.
• The recipe is simple enough so you won’t stress but still impresses big time.

All the Pieces for This Meal

• 2 pounds chicken wings
• ½ cup honey
• ¼ cup Dijon mustard
• 2 tablespoons hot sauce
• 2 tablespoons peach preserves
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

This combo is a sweet and spicy party on your plate. You’re using simple pantry staples with a little twist from the peach preserves. Olive oil keeps the wings from sticking while grillin’ and the garlic powder adds a funky little bite. The Dijon mustard plays nice with the honey’s sweetness, and hot sauce kicks it up a notch.

How It All Comes Together Step by Step

Step one, you preheat your grill to medium-high heat—important to get that crispy skin.

Next, in a small saucepan over low heat, you mix honey, Dijon mustard, hot sauce, peach preserves, and garlic powder. Stir it until it’s smooth and smells like a fancy sauce. Set it aside—you’ll need it later.

Toss your wings with olive oil, salt, and pepper in a big bowl. Make sure they’re all coated real good.

Now, you place those wings on the grill and cook for about 25 to 30 minutes. Remember to turn ‘em every so often so they crisp up on all sides and get cooked through.

For the last 5 minutes of grillin’, brush the wings with that honey mustard glaze you made. This part makes them sticky and delicious.

Once done, you transfer the wings to a serving platter. Don’t forget to drizzle some more glaze over the top. That extra sweetness and heat really brings the whole dish together.

Since you’re using your pressure cooker for the initial tenderizing, the grill finishes the job with texture and flavor. You gotta keep an eye on the float valve and steam cues during the pressure cook part—not too long, not too short.

When it’s time, do a quick release so wings don’t turn to mush. Then off to the grill they go, getting that golden brown you love.

Pin

Easy Tweaks That Make Life Simple

• If you’re in a hurry, skip the grill and broil the wings in your oven after pressure cooking. Just brush the glaze on and broil for about 5 minutes to get that crisp.
• Don’t have peach preserves? Swap in apricot jam or just extra honey for a similar sweet kick.
• Use pre-mixed wing seasoning instead of salt, pepper, and garlic powder to save time on prep.

These shortcuts help you get dinner on the table quick without losing flavor. You’ll still get that juicy wing but with less fuss.

The Flavor Experience Waiting for You

Those wings hit your tongue with a sweet drizzle that melts into a tangy mustard punch. The honey’s warmth balances out the heat from the hot sauce making each bite a little dance of flavors.

You get the peach notes floating in the background—it’s kinda like a juicy surprise that catches you off guard in the best way. The grill adds that crispy charred bite that makes the whole thing pop.

As you chew, the garlic and pepper linger just enough to keep you reaching for another wing. It’s comfort food but with a kick, the kinda dish you feel glad you made.

Pin

Keeping Leftovers Fresh and Ready

Once the feast is done, you gotta store your leftovers so they stay tasty. First, let the wings cool down to room temp before packin’.

Pop leftovers in an airtight container and stash ‘em in the fridge. They last about 3 to 4 days no problem.

If you wanna keep them longer, freezing works real good. Wrap wings tightly in foil or freezer bags and freeze up to 3 months.

When you’re ready to eat leftovers, you can reheat in the oven or on the grill. Warm ‘em up slow so the glaze doesn’t burn but still gets that nice crisp.

The FAQ Section You Actually Need

• Can I pressure cook wings instead of grilling? Yeah, you can cook wings entirely in the pressure cooker but you’ll miss out on that crispy skin the grill gives.
• How do I know when the pressure cooker float valve drops? After the pressure build, the float valve will pop up and stay up while cooking. When it drops, it means the pressure’s released and you can open the lid.
• What’s the quickest way to do a pressure release? The quick release means turning the valve to vent steam fast. Watch for valve hiss and steam cues and keep hands clear.
• Can I make this wing recipe less spicy? Sure, tone down or skip the hot sauce and maybe add extra honey to balance it out.
• Is it okay to use frozen wings? Yep, just add a couple extra minutes to cooking time in the pressure cooker to make sure they’re cooked through.
• How do I get the glaze to stick to wings? Brush glaze on the wings during the last few minutes of grilling, and do a final drizzle before serving to get 'em fully coated.

Pin

Hot Honey Mustard Wings {and a Grill Giveaway!!!}

Spicy, sweet, and tangy wings pressure-cooked for tenderness and finished on the grill with a flavorful honey mustard glaze.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Cuisine Mediterranean

Servings 8 people

Calories 320 kcal

Equipment

• 1 Mixing bowl Large

Ingredients

  

Main Ingredients

• 2 pounds chicken wings
• ½ cup honey
• ¼ cup Dijon mustard
• 2 tablespoons hot sauce
• 2 tablespoons peach preserves
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

 

Instructions

• Preheat grill to medium-high heat for crispy skin.
• In a small saucepan over low heat, combine honey, Dijon mustard, hot sauce, peach preserves, and garlic powder. Stir until smooth and set aside.
• Toss chicken wings with olive oil, salt, and pepper in a bowl until evenly coated.
• Grill wings for 25-30 minutes, turning occasionally for even cooking.
• Brush glaze over wings during the last 5 minutes of grilling until sticky and flavorful.
• Transfer wings to a platter and drizzle with additional glaze before serving.

Notes

For crispy skin without a grill, use the broiler and apply glaze during the final minutes. Store leftovers in an airtight container up to 3 days or freeze up to 3 months.