Quentin’s Peach-Bourbon Wings Recipe

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Quentin’s Peach-Bourbon Wings Recipe
Quentin’s Peach-Bourbon Wings Recipe photo by Taste of Home
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Quentin’s Peach-Bourbon Wings Recipe

Read Reviews
4.5 5 5
Publisher Photo
My father and husband love bourbon flavor, so I add it to tangy wings baked in peach preserves. Stand back and watch these wings fly. —Christine Winston, Richmond, Virginia
MAKES:
18 servings
TOTAL TIME:
Prep: 35 min. Bake: 35 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 35 min. Bake: 35 min.

Ingredients

  • 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

Directions

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.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Originally published as Quentin’s Peach-Bourbon Wings in Taste of Home February/March 2016, p54

Nutritional Facts

1 chicken wing with about 1 teaspoon sauce: 165 calories, 7g fat (2g saturated fat), 32mg cholesterol, 97mg sodium, 13g carbohydrate (12g sugars, 0 fiber), 10g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Originally published as Quentin’s Peach-Bourbon Wings in Taste of Home February/March 2016, p54

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Reviews forQuentin’s Peach-Bourbon Wings

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MY REVIEW
HBcook User ID: 2966570 272577
Reviewed Sep. 3, 2017

"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."

MY REVIEW
aug2295 User ID: 4631582 243477
Reviewed Feb. 8, 2016

"Nice flavor. Definitely needed the reserved sauce. I would probably add a little extra spice next time."

MY REVIEW
shannondobos User ID: 5115022 242539
Reviewed Jan. 25, 2016

"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."

MY REVIEW
BilliePock User ID: 8314002 242488
Reviewed Jan. 24, 2016

"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."

MY REVIEW
sugarcrystal User ID: 5836839 242425
Reviewed Jan. 24, 2016

"Outstanding!"

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