Instructions

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 experience. This ain't your average BBQ joint bird—this is peachy heat perfection straight off the smoker.

🔥 PROVISIONS (Feeds 6-ish wing fanatics)

• 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

🔧 PREP TIME

• Cook Temp: 250°F → 425°F

• Cook Time: ~1 hr

• Effort Level: One beer's worth of patience

🧨 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.