The Time I Nearly Set Off the Smoke Alarm (Again)
Okay, so picture this: It’s a sticky summer Saturday, everyone is half-watching the game, and I’m in the kitchen fighting with a stubborn jar of cherry preserves. I swear, every time I make these Cherry BBQ-Glazed Chicken Wings, the universe tests my patience—but seriously, it’s worth it. The smell alone will have your neighbors poking their heads over the fence. And, well, if you’ve ever tried twisting open a jar with wet hands (don’t ask), you know the struggle is real. But the end result? Pure, sweet-tangy, finger-lickin’ joy, with that little kick in the sauce that makes you keep reaching for napkins. Frankly, I’d rather deal with sticky fingers than boring wings any day.
Why I Make These (and Why You Might Want To Too)
I make these wings when I want to impress but also not fuss around for hours. They’re a crowd-pleaser at family dinners—my cousin Jack once ate a dozen before the rest of us even sat down. True story. My family goes completely nuts for the cherry glaze because it’s not your usual BBQ flavor (plus, it’s a great excuse to use up that random jar of jam lurking in the fridge). Occasionally, I’ll regret not doubling the batch—trust me, leftovers vanish faster than socks in a dryer. There’s something about the sweet-and-sticky situation, paired with a little smoky BBQ, that just hits the spot. Even my friend who claims to “not like fruit in savory dishes” always has seconds—so there’s that.
What You’ll Need (and What I Sometimes Sub In)
- 1.5 kg (about 3 lbs) chicken wings (Sometimes I use drumettes if wings are sold out. It’s all good.)
- Salt & pepper (Kosher salt is great, but regular table salt works. My granny swore by Maldon, but honestly, use what’s on hand.)
- 1 cup cherry preserves or jam (I’ll admit, I’ve used raspberry once—still tasty, but not quite the same zing.)
- 1/2 cup BBQ sauce (Sweet Baby Ray’s is my go-to, but any classic BBQ sauce will do. If you want to get fancy, make your own—here’s a simple recipe I like.)
- 2 tbsp apple cider vinegar (White vinegar works in a pinch, though it’s a bit sharper.)
- 2 cloves garlic, minced (Or a big spoonful of the jarred stuff if you’re not feeling precise—no shame.)
- 1 tsp smoked paprika (Some days I swap for regular paprika and a dash of liquid smoke. It’s fine.)
- 1/2 tsp chili flakes (optional) (For a bit of heat. My kids are wimps, so I leave it out sometimes.)
How I Actually Make These Wings
- Preheat your oven to 220°C (425°F). Not 205, not 250—if your oven runs hot like mine, maybe check early. Line a big tray with foil (saves scrubbing later) and set a rack on top if you’ve got one. If not, just lay the wings right on the foil.
- Pat the wings dry with paper towels. This part is weirdly satisfying. Pile them in a bowl, sprinkle with salt and pepper. Toss ‘em around like you’re a pro. Seriously, don’t skimp on the seasoning.
- Arrange on the tray in a single layer. If they’re crowded, they’ll steam and not crisp up, which is a bit sad (learned that the hard way).
- Bake for 25 minutes, then flip and bake another 15–20 mins, until golden and a bit blistered. This is where I usually sneak a taste—chef’s privilege.
- Meanwhile, make the cherry glaze: In a small saucepan, dump in the cherry preserves, BBQ sauce, vinegar, garlic, smoked paprika, and chili flakes. Stir it up. Bring it to a simmer over medium heat and let it bubble gently for 5–7 minutes until it gets glossy and thick—don’t get distracted by TikTok; it can catch fast. If it looks lumpy at first, don’t panic—it smooths out as it heats.
- Toss and glaze: Transfer baked wings to a big bowl, pour over most of the sauce (save a little for extra dipping), and toss until they’re all shiny and glorious. Or just use your hands if you’re feeling rustic.
- Back in the oven: Return wings to the tray, brush with more glaze, and bake another 7–10 minutes. This makes them sticky and caramelized. If they get a bit charred at the edges, even better—I love the crispy, crispy bits.
- Let ‘em cool for a couple minutes before devouring (or burning your mouth—your call).
Stuff I’ve Learned (the Hard Way)
- The sauce thickens more than you’d think as it cools, so don’t overcook it. I’ve ended up with cherry toffee before—still tasty, but not the plan!
- Don’t try to rush the crisping step, even if everyone’s bugging you. Once I cranked the oven and it just made them dry.
- If you forget to save some glaze for dipping, just mix up a quick batch of plain BBQ and jam—it’s close enough in a pinch.
Variations I’ve Actually Tried (the Good, the Bad, the Weird)
- Once I swapped in apricot jam—surprisingly good, though a bit less tangy.
- Added a splash of bourbon to the glaze once; it gave a nice depth. Just a splash though; don’t go wild.
- Tried making these on the grill instead of the oven. It worked, but I lost half my sauce to the grates. Maybe just finish them on the grill for a minute or two instead?
- Tried honey instead of jam once… eh, honestly, too sweet for me.
Gear I Use (and What to Do If You Don’t Have It)
- I’ve got this battered wire rack I use, but if you don’t, just crumple up some foil and set the wings on top—it lets air flow underneath. Or skip the rack entirely and accept less crisp. Life’s too short to stress.
- Good tongs are handy, but clean hands work fine (and are easier to wash than you’d think).
- A small saucepan for the glaze—my favorite one has a wonky handle but it’s loyal.
How Long These Last (or Not)
They’ll keep in the fridge for 2–3 days in a sealed container—though honestly, in my house, they never last that long. I think this actually tastes better the next day, but leftovers are a rare sight. If you do have some, reheat on a tray in a hot oven for 10 minutes for best results.
How We Eat ‘Em (and What I Serve With)
Honestly, there’s no wrong way, but I usually pile them high on a big platter and serve with a mountain of celery sticks and a bowl of ranch or blue cheese dressing. Sometimes I throw together a quick slaw with whatever veg I have on hand. Oh, and a cold beer or fizzy lemonade on the side—mandatory, in my opinion. If you’re looking for a killer homemade ranch, this one is my go-to.
Lessons I Learned (So You Don’t Have To)
- I once tried broiling these at the end—don’t. The sugar content in the sauce means they go from caramelized to blackened in about ten seconds flat. Bake, don’t broil.
- Don’t skip lining the tray. I did once and spent longer scrubbing than eating—that’s just not cricket.
- Actually, I find it works better if you let the wings sit in the glaze for a minute or two before popping them back in the oven. It just sticks more.
Questions I Actually Get (And My Honest Answers)
- Can I use frozen wings? Yup, just thaw them and pat dry really well. Otherwise, you’ll get soggy wings. No bueno.
- Can I make this with boneless chicken? For sure, though you’ll lose some of that classic wing texture. But it’s easier for kids, so I get it.
- Is there a way to make this less sweet? Absolutely—just use less jam or up the vinegar. Actually, sometimes I sneak in a squeeze of lemon, too.
- What if I don’t have cherry jam? Try raspberry, apricot, or even cranberry sauce (at Christmas I always have leftover cans of the stuff).
- Do I really need to flip the wings? Technically you could skip it, but they won’t crisp up as nice. Plus, flipping gives you an excuse to check on them (and maybe steal one, not that I’d ever do that).
- Wait, what’s a rack for? Oh! It lets the hot air get underneath for crispier skin. But see my earlier workaround with crumpled foil if you don’t have one.
And, if you made it this far, congrats—either you’re genuinely interested, or just procrastinating like me! Either way, hope your kitchen smells amazing and you end up with sauce on your face (the true sign of success). If you want more ideas or sauce inspiration, I sometimes scroll through Serious Eats’ BBQ sauce guides when I’m feeling adventurous.
Ingredients
- 2 pounds chicken wings, separated at joints and tips removed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup fresh or frozen cherries, pitted and chopped
- 1/2 cup barbecue sauce
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
Instructions
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1Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and set a wire rack on top.
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2Pat chicken wings dry with paper towels. Toss wings with olive oil, salt, and black pepper. Arrange wings in a single layer on the prepared rack.
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3Bake wings for 35-40 minutes, turning halfway through, until golden and crispy.
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4While wings bake, combine cherries, barbecue sauce, honey, apple cider vinegar, smoked paprika, and garlic powder in a small saucepan. Simmer over medium heat for 10-12 minutes, stirring occasionally, until cherries are soft and sauce thickens slightly.
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5Remove wings from oven and transfer to a large bowl. Pour cherry BBQ sauce over wings and toss to coat evenly.
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6Serve immediately, garnished with extra chopped cherries or fresh herbs if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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