Quentin’s Air-Fryer Peach-Bourbon Wings
My father and husband love bourbon flavor, so I add it to tangy wings air-fried in peach preserves. Stand back and watch these wings fly. —Christine Winston, Richmond, Virginia
Total TimePrep: 35 min. Cook: 15 min./batch
Makesabout 1-1/2 dozen pieces
- 1/2 cup peach preserves
- 1 tablespoon brown sugar
- 1 garlic cloves, minced
- 1/4 teaspoon salt
- 2 tablespoons white vinegar
- 2 tablespoons bourbon
- 1 teaspoon cornstarch
- 1-1/2 teaspoons water
- 2 pounds chicken wings
- Preheat air fryer to 400°. Place preserves, brown sugar, garlic and salt in a food processor; process until blended. Transfer to a small saucepan. Add vinegar and bourbon; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 4-6 minutes.
- In a small bowl, mix cornstarch and water until smooth; stir into preserves mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reserve 1/4 cup sauce for serving.
- Using a sharp knife, cut through the 2 joints on each chicken wing; discard wing tips. In batches, place wing pieces in a single layer on greased tray in air-fryer basket. Cook 6 minutes; turn and brush with preserves mixture. Cook until browned and juices run clear, 6-8 minutes longer. Serve wings immediately with reserved sauce.
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