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Ingredients

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Directions

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  • Heat oven to 450°F. Line a 15 x 10-inch jelly-roll pan with nonstick foil.

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  • 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.)

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  • 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°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.

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  • 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.

Nutrition Facts

68 calories; 3 g total fat; 1 g saturated fat; 14 mg cholesterol; 39 mg sodium. 5 g carbohydrates; 0 g fiber; 5 g protein;

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