Peach-Bourbon Wings

READY IN: 53mins
Recipe by Barb G.

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

Top Review by averybird

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!

Ingredients Nutrition

Directions

  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.

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