Categories: Appetizer, Chicken, not tried

Ingredients

• 1 C peach preserves
• 2 T. packed dark brown sugar
• 2 cloves garlic, peeled
• 1/2 t. salt
• 1/4 C white vinegar
• 1/4 C bourbon (or rum)
• 2 t. cornstarch stirred into 1 T water
• 4 pounds chicken wings

Directions

1. Heat oven to 450 degrees. Line a 15×10-inch jelly-roll pan with nonstick foil.

2. In food processor, combine preserves, brown sugar, garlic, and salt. Process until garlic is finely chopped.

3. Remove to small saucepan. Stir in vinegar and bourbon. Bring to a simmer over medium heat.

4. Cook 5 minutes. Add cornstarch-water mixture to saucepan; cook 2 minutes or until thickened. (You will have about 1 1/2 cups of glaze.

5. Cut wing tips off and discard; cut wings in half at joint for about 36 total pieces. Place on prepared pan.

6. Remove 1/2 cup peach-bourbon glaze and set aside. Brush wings with 1/2 cup 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 wing for 2 to 4 minutes or until skin is crisp; turn and broil another 2 to 4 minutes. Serve with reserved glaze, if desired.

Email to a friend | Print this recipe | Back