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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!

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averybird January 20, 2007
Peach-Bourbon Wings