Total Time
Prep 15 mins
Cook 38 mins

Sweet,yet tangy, these chicken wings can be made ahead of time, then reheat to crisp. The recipe comes from family Circle.

Ingredients Nutrition


  1. Heat oven to 450 degrees, line a 15 X 10-inch jelly roll pan with non-stick foil.
  2. In a food processor, combine preserves,brown sugar, garlic and salt; process until garlic is finely chopped.
  3. Remove to a small saucepan, stir in vinegar and bourbon; bring to a simmer over medium heat; cook 5 minutes.
  4. Add cornstarch-water mixture to saucepan; cook 2 minutes or until thickened(you will have about 1 1/2 cups glaze).
  5. Cut wing tips off and discard; cut wings in half at joint for about 36 pieces.
  6. Place on prepared pan; remove 1/2 cup peach-bourbon glaze and set aside; brush wings with 1/2 cup of glaze, roast at 450 degrees for 15 minutes.
  7. Remove pan from oven; with tongs ,turn wings over; brush with remaining glaze; roast 15 minutes more,until juices run clear.
  8. To crisp skin, increase oven temperature to broil; broil wings for 2 to 4 minutes, serve with reserved glaze, enjoy.


Most Helpful

I made this recipe using apricot preserves instead of peach preserves and rum instead of bourbon, as these were in my pantry. The glaze is just yummy. I highly recommend setting aside some of it for dipping (or make 1 1/2 times the amount, although a ten oz. jar of preserves at the store gets you the *exact* amount the recipe calls for as is). Also, don't skip the last step, be sure to broil these guys so the skin on the wings get crisp. The only thing I will do next time is use a different pan (no stoneware pan, when the sauce drips it bakes to black under broil!) Thank you!

averybird January 20, 2007

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