Lip-Smacking Peach & Whiskey Wings

Directions

• Pat chicken wings dry. Using a sharp knife, cut through the two wing joints; discard wing tips. Season wings with salt and pepper. Place in a 3- or 4-qt. slow cooker.
• Pulse peaches with syrup in a food processor until pureed. Add remaining ingredients; pulse to combine. Pour over wings; toss to coat. Cook, covered, on low until chicken is tender, 4-6 hours.
  Combine cornstarch and water until smooth; stir into slow cooker. Cook, covered, on high until sauce is thickened, about 15 minutes.
  Preheat broiler. Remove wings to a 15x10x1-in. pan; arrange in a single layer. Broil wings 3-4 in. from heat until lightly browned, 2-3 minutes. Brush with sauce before serving. Serve with remaining sauce and if desired, chives.