Skip the bottled BBQ sauce and make these Cherry BBQ Sauce Wings instead. They’re sticky, smoky, and just the right amount of sweet thanks to a quick homemade glaze made with cherry preserves, balsamic vinegar, Dijon, and a kick of chipotle. The wings bake up crisp in the oven, then get tossed in that glossy sauce so every bite hits sweet, tangy, and spicy all at once. Perfect for game day, backyard hangs, or whenever you’re craving wings that feel a little extra special without the extra work.
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Why You'll Love this Recipe
- Unique & Flavorful: A glaze of cherry preserves, balsamic vinegar, Dijon mustard, chipotle, and toasted fennel seed makes these wings sweet, tangy, smoky, and one of a kind.
- Easy to Prepare: Just season, bake, brush with glaze, and finish with fresh herbs — minimal effort, big flavor.
- Crowd-Pleasing: Crispy, saucy, and packed with bold flavor, these wings are perfect for game day, weeknights, or parties.
Ingredients & Substitutions
Full recipe with full measurements listed below on the recipe card.
- Cherry preserves: Brings a sweet, fruity base to the glaze, creating that savory-sweet balance. Substitute with cherry jam, jelly, or even cooked-down fresh cherries.
- Balsamic vinegar: Adds tang and depth, balancing the sweetness of the cherries. Red wine vinegar or apple cider vinegar also work.
- Dijon mustard: Lends tangy heat and sharpness that rounds out the glaze. Grainy mustard or yellow mustard can be swapped in.
- Chipotle pepper in adobo + adobo sauce: Delivers smoky heat that makes the sauce bold and barbecue-like. If you want less spice, use just the adobo sauce or swap in mild chili powder.
- Toasted fennel seed: Provides a subtle, earthy licorice note that complements the sweet-tangy glaze. You can substitute with ground cumin plus a pinch of anise or coriander.
- Garlic: Adds savory depth to the glaze. Fresh minced garlic is best, but garlic powder works in a pinch.
- Chicken wings: The star of the dish, crisped in the oven and coated in glaze. Drumettes, flats, or even thighs can be used.
- Neutral oil: Helps the wings crisp in the oven and ensures the seasoning sticks. Avocado or canola oil are best, but olive oil works too.
- Kosher salt & black pepper: Essential for seasoning the wings and bringing out all the other flavors. Sea salt or table salt can be used instead.
How to make Cherry BBQ Wings
Full recipe with step by step instructions listed below in the recipe card.
- Season the wings: Pat dry, then toss with salt, pepper, smoked paprika, garlic powder, and a little oil.
- Mix the glaze: Whisk cherry preserves, balsamic vinegar, Dijon, chipotle + adobo, fennel seed, and garlic. Reserve ¼ cup for finishing.
- Bake: Preheat oven to 425°F. Arrange wings on a lined baking sheet (use a rack if you have one). Bake 15 minutes.
- Flip & glaze: Flip wings, brush with glaze, and bake another 12–15 minutes until crisp and cooked through (165°F).
- Finish: Toss or brush with remaining glaze. Garnish with herbs, lime, and optional chili flakes or smoked salt. Serve hot.
Variations
- Spicy Cherry Wings: Stir cayenne or hot sauce into the glaze for extra heat.
- Honey-Cherry Wings: Swap honey for the preserves to make them sweet and sticky.
- Ginger-Soy Cherry Wings: Add grated ginger and a splash of soy sauce for an Asian-inspired twist.
FAQ's
Yes, you can use frozen chicken wings, but be sure to thaw them completely before marinating and cooking.
Yes, you can use boneless chicken thighs or breast instead of chicken wings. Adjust the cooking time accordingly, as boneless chicken will cook faster than wings.
Yes, you can use different types of fruit preserves such as apricot, raspberry, or peach, in place of cherry preserves.
Tips
- Dry for crispiness — Pat wings really dry before seasoning; moisture is the enemy of crisp oven-baked wings.
- Reserve glaze — Always set aside some glaze before baking so you can brush or toss at the end without overcooking it.
- Balance sweetness — If your preserves are very sweet, brighten the glaze with a splash of vinegar or lemon juice (totally optional).
What to serve with these Cherry BBQ Sauce Wings?
I love to serve these wings with my Crispy Polenta Fries or a Simple Salad. If you're serving on gameday, my Caprese Skewers and Seasoned Corn are great on the appetizer table!
📋 Recipe
Cherry BBQ Sauce Wings
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Equipment
- Large mixing bowl
- Whisk
- Measuring spoons & cups
- Baking sheet lined with foil or parchment
- Wire rack (optional, for crispiness)
- Tongs or spatula
Ingredients
Wings
- 1½ pounds chicken wings drumettes + flats
- Kosher salt & black pepper
- 1 Tablespoon smoked paprika
- ½ Tablespoon garlic powder
- 1 Tablespoon neutral oil avocado or canola
Cherry BBQ Sauce
- ¾ cup cherry preserves or fresh cherries cooked down
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon Dijon mustard
- 1 teaspoon toasted fennel seed or substitute with ground cumin + pinch of anise seed
- 1 small garlic clove minced
For garnish / finishing
- Fresh chopped parsley or cilantro
- Lime wedges for serving
- Optional: chili flakes or smoked salt
Instructions
- Prep the wings: Pat wings dry, then season with salt, pepper, smoked paprika, and garlic powder. Toss with neutral oil so seasoning sticks.
- Make the glaze: In a bowl, whisk together cherry preserves, balsamic vinegar, Dijon mustard, fennel seed, and garlic. Reserve ¼ cup glaze for finishing.
- Bake: Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment. Place a wire rack on top if using. Arrange wings in a single layer. Bake 15 minutes.
- Flip & brush: Flip the wings, brush with glaze, and bake another 12–15 minutes until crisp, golden, and internal temperature reaches 165°F.
- Finish: Toss or brush wings with remaining glaze. Garnish with herbs, a squeeze of lime, and optional chili flakes or smoked salt.
- Serve: Let rest 5 minutes, then serve hot with lime wedges.
Notes
- Marinate ahead: For deeper flavor, let the wings sit in the glaze for 30–60 minutes before baking (reserve ¼ cup for finishing).
- Crispier wings: Bake on a wire rack or broil for 1–2 minutes at the end — just watch closely.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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