Peach-Bourbon Wings

Peach-Bourbon Wings
Yield: 36 pieces Prep 15 mins Bake 450°F 30 mins Broil 8 mins


  • 1 cup peach preserves
  • 2 tablespoons packed dark-brown sugar
  • 2 clove garlic, peeled
  • 1/2 teaspoon salt
  • 1/4 cup white vinegar
  • 1/4 cup bourbon (or rum)
  • 2 tablespoons water
  • 4 pounds chicken wings

Make It

1. Heat oven to 450 degrees F. Line a 15 x 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. Remove to small saucepan. Stir in vinegar and bourbon. Bring to a simmer over medium heat. Cook 5 minutes. Add cornstarch-water mixture to saucepan; cook 2 minutes or until thickened. (You will have about 1-1/2 cups glaze.)

3. Cut wing tips off and discard; cut wings in half at joint for about 36 total pieces. Place on prepared pan. Remove 1/2 cup peach-bourbon glaze and set aside. Brush wings with 1/2 cup glaze. Roast at 450 degrees F for 15 minutes. Remove pan from oven. With tongs, turn wings over. Brush with remaining glaze. Roast 15 minutes more, until juices run clear.

4. To crisp skin, increase oven temperature to broil. Broil wings for 2 to 4 minutes or until skin is crisp; turn and broil another 2 to 4 minutes. Serve with reserved glaze, if desired. Makes 36 pieces.

Nutrition Facts

Amount Per Serving: cal. (kcal): 68, Fat, total (g): 3, chol. (mg): 14, sat. fat (g): 1, carb. (g): 5, fiber (g): , pro. (g): 5, sodium (mg): 39, Percent Daily Values are based on a 2,000 calorie diet.