Quentin’s Peach-Bourbon Wings Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 18
- 1/2 teaspoon salt
- 2 garlic cloves minced
- 2 tablespoons brown sugar
- 1 tablespoon water
- 1/4 cup white vinegar
- 2 teaspoons cornstarch
- 1/4 cup bourbon
- 4 pounds chicken wings
- 1 cup peach preserves
- Carbohydrate 11.814378334404 g
- Cholesterol 77.6146944222222 mg
- Fat 16.1080014419999 g
- Fiber 0.145712965574603 g
- Protein 18.5478282787417 g
- Saturated Fat 4.51733663170368 g
- Serving Size 1 1 serving (124g)
- Sodium 78.6213826153335 mg
- Sugar 11.6686653688294 g
- Trans Fat 1.76721403148149 g
- Calories 279 calories
Directions Preheat oven to 450degrees. Place preserves, brown sugar, garlic and salt in a food processor; process until blended. Transfer to a small saucepan. Add vinegar and bourbon; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until slightly thickened. In a small bowl, mix cornstarch and water until smooth; stir into preserve mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reserve 1/2 cup sauce for serving. Using a sharp knife, cut through the two wing joints; discard wing tips. Place remaining wing pieces in a foil-lined 15x10x1-in. baking pan. Bake 30-35 minutes or until juices run clear, turning every 10 minutes and brushing with remaining sauce. Increase oven setting to broil. Broil 4-6 in. from heat 2-3 minutes on each side or until golden brown. Serve with reserved sauce. Yield: 1-1/2 dozen. Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings. Originally published as Quentin’s Peach-Bourbon Wings in Taste of Home February/March 2016, p54
