Peach-Bourbon Wings

Prep 15 m
Bake 30 m
Broil 8 m



  1. 1 of 4 Heat oven to 450 degrees F. Line a 15 x 10-inch jelly-roll pan with nonstick foil.
  2. 2 of 4 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. 3 of 4 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. 4 of 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 Information for Peach-Bourbon Wings
Servings Per Recipe:
Per Serving: 0 g fiber, 39 mg sodium, 68 kcal cal., 5 g pro., 5 g carb., 3 g Fat, total, 14 mg chol., 1 g sat. fat
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Printed from 07/19/2019