Wing Recipes
Peach and Bourbon Chicken Wings
Yield: 6 servings
Ingredients
- 1/4 cup white vinegar
- 1/4 cup bourbon
- 1 cup peach preserves
- 2 tablespoons dark brown sugar
- 2 cloves garlic
- 1/2 teaspoon salt
- 2 teaspoons cornstarch stirred into 1 tablespoon water
- 4 pounds chicken wings
Instructions
- Heat oven to 450 degrees F. Line a jellyroll pan or other pan with nonstick foil.
- In food processor or blender, combine preserves, sugar, garlic and salt. Process until garlic is chopped.
- Remove to saucepan. Stir in vinegar and bourbon. Bring to a simmer; cook for 5 minutes.
- Add cornstarch water mixture to saucepan; cook until thickened.
- Cut wings in half for 36 pieces.
- Place on prepared pan.
- Remove 1/2 cup peach bourbon glaze and set aside. Brush wings with 1/2 cup glaze.
- Roast for 15 minutes.
- Brush wings with remaining glaze, then roast 15 minutes more.
- To crisp skin, broil wings for 4 minutes or until skin is crisp.
- Serve with reserved glaze.