Instructions
- Preheat oven to 425°F (220°C).
- Toss Chicken with Olive Oil, Smoked Paprika, Cayenne Pepper, and Sea Salt.
- Arrange Chicken on a wire rack set over a baking sheet.
- Bake for 35-40 minutes, flipping halfway through, until crispy.
- While Chicken is baking, prepare the Candied Pecans. In a small skillet, combine Pecan Halves, Maple Syrup, and Sea Salt. Cook over medium heat, stirring constantly, until pecans are coated and caramelized (about 5 minutes). Spread on parchment paper to cool.
- Prepare the Sauce. In a saucepan, combine White Peach Puree, Prosecco, Rice Vinegar, Honey, and Fresh Ginger. Bring to a simmer over medium heat and cook for 10-12 minutes, stirring occasionally, until reduced and slightly thickened.
- Remove Chicken from oven and transfer to a large bowl.
- Pour Sauce over Chicken and toss to coat evenly.
- Return Chicken to the baking sheet and bake for another 5-7 minutes, or until glaze is bubbly and slightly caramelized.
- Garnish with crushed Candied Pecans before serving.
