Flavor Expedition Recipe

Volcanic Peach Smoked Wings

July 03, 2025
If sweet heat makes your tastebuds do the cha-cha, you're gonna fall wing-over-heels for this recipe. Juicy peach preserves, fiery hot sauce, buttery bliss, and our fan-favorite Volcanic Sunset seasoning come together for a smoky, sticky, lip-smackin’ wing ...
No ratings yet
Print This Recipe
Volcanic Peach Smoked Wings piled high, glistening with smoky glaze and sprinkled with seasoning, ready to devour.
Feeds 6
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour

Featured Flavor

Spice jar labeled 'Flavor Expedition Co. Volcanic Sunset' with peppers, garlic, and honey on a white background

Volcanic Sunset

The seasoning that brings the recipe together.

Shop This Flavor

Ingredients

  • 5 lbs chicken wings (flats & drumettes)
  • 2 ½ Tbsp baking powder
  • 1 tsp salt

SAUCE

  • ½ cup peach preserves
  • ¼ cup hot sauce
  • 4 Tbsp butter
  • 2–3 Tbsp Volcanic Sunset

Instructions

1. Pat that bird dry.
Seriously. Get every wing nice and dry with paper towels—it’s the key to crispy skin.

2. Shake & Bake (kind of).
Toss wings in a zip-top bag with baking powder and salt. Shake it like you’re making maracas.

3. Smoke 'em slow.
Fire up your smoker to 250°F with your wood of choice (we like peach or hickory). Spread wings on the grates and smoke for 30 minutes with the lid shut.

4. Bring the heat.
Crank the smoker up to 425°F. Continue cooking until wings reach 175°F internal temp—flip ‘em as needed for that golden glory.

5. Sauce time, baby.
While wings finish, melt Volcanic Sunset, peach preserves, hot sauce, and butter in a cast iron pan right in the smoker. No cast iron? Simmer gently on the stovetop. Stir until silky.

6. Toss & devour.
Remove wings, drench 'em in sauce, and brace yourself. They're sweet, they're spicy, and they're dangerously addictive.

Like This? Leave a Comment.

Tried it, tweaked it, or made it disappear in one sitting? Tell us how it went.

Rate This Recipe

More Recipes Worth Repeating

Dragons Breath Chicken Bowls with Hoisin Sweet Potato topped with Dragons Twilight seasoning. Dragons Breath Chicken Bowls with Hoisin Sweet Potato Nashville Hot Chicken Sandwich featuring Flavor Expedition Co.'s Spicy Mustard from the Scorching Afternoon seasoning. Nashville Hot Chicken Sandwich Delicious Apple Jalapeño Chicken Waffle Sliders served with Crisp Morning seasoning. Apple Jalapeño Chicken Waffle Sliders Tropic Like It’s Hot Avocado Turkey Burgers with Island Sunrise seasoning and sesame seed bun. Tropic Like It’s Hot Avocado Turkey Burgers

Volcanic Peach Smoked Wings

July 03, 2025

Featured Flavor Volcanic Sunset
Feeds6
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour
If sweet heat makes your tastebuds do the cha-cha, you're gonna fal...

Ingredients

  • 5 lbs chicken wings (flats & drumettes)
  • 2 ½ Tbsp baking powder
  • 1 tsp salt

SAUCE

  • ½ cup peach preserves
  • ¼ cup hot sauce
  • 4 Tbsp butter
  • 2–3 Tbsp Volcanic Sunset

Instructions

1. Pat that bird dry.
Seriously. Get every wing nice and dry with paper towels—it’s the key to crispy skin.

2. Shake & Bake (kind of).
Toss wings in a zip-top bag with baking powder and salt. Shake it like you’re making maracas.

3. Smoke 'em slow.
Fire up your smoker to 250°F with your wood of choice (we like peach or hickory). Spread wings on the grates and smoke for 30 minutes with the lid shut.

4. Bring the heat.
Crank the smoker up to 425°F. Continue cooking until wings reach 175°F internal temp—flip ‘em as needed for that golden glory.

5. Sauce time, baby.
While wings finish, melt Volcanic Sunset, peach preserves, hot sauce, and butter in a cast iron pan right in the smoker. No cast iron? Simmer gently on the stovetop. Stir until silky.

6. Toss & devour.
Remove wings, drench 'em in sauce, and brace yourself. They're sweet, they're spicy, and they're dangerously addictive.

Recipe Reviews (0)

Tell us how it turned out and rate the recipe.

Be the first to rate it

No reviews yet. Be the first to tell us how it turned out.

Leave a Recipe Review

Your rating
Please note: comments must be approved before they are published