Sticky, Sweet & Spicy: Honey Chicken Wings with Cherry Peppers
A Little Sweet, A Little Heat – Farmhouse Flavors with Italian Soul
At Perfetto Pastures, we love recipes that blend comfort, kick, and a touch of nostalgia. These Honey Chicken Wings with Cherry Peppers are all that and more. Inspired by the bold Italian-American dish Chicken Scarpariello, this version swaps whole chicken pieces for crispy wings—and brings a perfect sweet-and-spicy balance with honey and vinegary pickled cherry peppers.
They’re tangy. They’re sticky. They’re addictively good. Serve them up at your next weekend dinner, game day party, or rustic summer cookout. Just don’t expect leftovers.
Why You’ll Crave These Wings
Sweet & spicy combo – The honey glaze clings to the crispy wings while the cherry peppers cut through with a bright, briny kick.
Inspired by tradition – A rustic twist on Scarpariello flavors, simplified for wing night.
Perfectly crisp, oven-roasted or air-fried – No need for deep frying—these wings crisp up beautifully right in the oven.
Made with real ingredients – Our pasture-raised chicken and fresh herbs make this dish a standout.
Ingredient Spotlight
Chicken Wings
We use whole wings or party wings from pasture-raised chickens, seasoned and roasted until crisp and golden.
Pickled Cherry Peppers
These slightly sweet, tangy peppers bring heat and acidity—an iconic ingredient in Italian-American cooking.
Honey
Adds just the right amount of stickiness and sweetness to balance the spicy vinegar notes.
Garlic, Rosemary & White Wine Vinegar
Classic Scarpariello flavors. Garlic and rosemary add depth while vinegar sharpens every bite.
Olive Oil & Butter
Used together to build the rich, golden base for the sauce.
Honey Chicken Wings with Cherry Peppers
A bold take on Scarpariello-style wings
Ingredients (Serves 4)
2½ lbs chicken wings (drumettes & flats)
2 tablespoons olive oil
Salt & black pepper to taste
4 garlic cloves, minced
1 tablespoon fresh rosemary, chopped (or 1 tsp dried)
⅓ cup white wine vinegar
½ cup honey
½ cup chicken broth or water
½ cup pickled cherry peppers, sliced (plus a few tablespoons of their brine)
2 tablespoons unsalted butter
Optional: chopped parsley for garnish
Instructions
Preheat & Prep
Preheat oven to 425°F. Pat wings dry and toss in olive oil, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet.Roast the Wings
Bake for 40–45 minutes, flipping halfway through, until golden and crispy. (Alternatively, air-fry at 400°F for 20–22 minutes.)Make the Sauce
In a large skillet over medium heat, melt butter and add garlic and rosemary. Sauté for 1–2 minutes until fragrant.Deglaze & Simmer
Add white wine vinegar, honey, chicken broth, and sliced cherry peppers (plus a few spoonfuls of brine). Simmer for 5–7 minutes, until slightly thickened.Toss to Coat
Add the roasted wings to the skillet and toss in the sauce until fully glazed and sticky. Simmer together for 2–3 minutes to coat.Serve Hot
Plate the wings and drizzle any remaining sauce over the top. Garnish with chopped parsley or rosemary if desired.
Tips & Variations
Control the heat: Use fewer cherry peppers (or deseed them) if you prefer a milder version.
Use thighs or drumsticks: Want a heartier main dish? Use bone-in thighs—just adjust the cook time.
Make it extra crispy: For extra crunch, broil the wings for 1–2 minutes before saucing.
Add sausage: For full Scarpariello vibes, toss in some roasted sweet or hot Italian sausage coins.
How to Serve
With toasted bread to mop up all that golden sauce
Over crispy rosemary potatoes or a simple pasta
With a side of grilled vegetables or fresh arugula salad
As a bold appetizer at your next party or farm dinner
Bringing the Heat (and the Honey) from Our Farm to Your Fork
Our pasture-raised wings and locally jarred cherry peppers make this dish shine. It’s the perfect blend of rustic Italian roots and American comfort, and just one of the many recipes we love sharing from life here at Perfetto Pastures.
Want to cook more with bold, seasonal ingredients straight from Molise?
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