- 1 cup peach preserves
- 2 tablespoons brown sugar
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 cup white vinegar
- 1/4 cup bourbon
- 2 teaspoons cornstarch
- 1 tablespoon water
- 4 pounds chicken wings
- Preheat oven to 450°. 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, 4-6 minutes or until slightly thickened.
- In a small bowl, mix cornstarch and water until smooth; stir into preserve mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reserve 1/2 cup sauce for serving.
- Using a sharp knife, cut through the two wing joints; discard wing tips. Place remaining wing pieces in a foil-lined 15x10x1-in. baking pan. Bake 30-35 minutes or until juices run clear, turning every 10 minutes and brushing with remaining sauce. Increase oven setting to broil.
- Broil 4-6 in. from heat 2-3 minutes on each side or until golden brown. Serve with reserved sauce. Yield: 1-1/2 dozen.
Reviews forQuentin’s Peach-Bourbon Wings
"Very good and very easy. Less time in the oven and broiling isn't necessary. You do need to spray the foil before putting on the wings."
"Nice flavor. Definitely needed the reserved sauce. I would probably add a little extra spice next time."
"These were fantastic! I added a lot of coarsely fresh ground pepper while basting with the delicious sauce, and I think that was a great addition. I will definitely make these again."
"These were pretty good. We would have liked a little more spice to them. If I make them again I will add something more to them. They were easy to make and did not take a lot to do them."