Peach-Bourbon Wings


Peach-Bourbon Wings

Submitted by Laura Bergman


  • 1 cup peach preserves
  • 2 Tbsp. brown sugar
  • 2 garlic cloves minced
  • 1/2 tsp. salt
  • 1/4 cup white vinegar
  • 1/4 cup bourbon
  • 2 tsp. cornstarch
  • 1 Tbsp. water
  • 4 lbs. chicken wings


  • Preheat oven to 450 degrees. 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. Place wings on a foil lined 15x10x1 baking pan. Bake 30-35 minutes or until juices run clear, turning every 10 minutes and brushing with remaining sauce. Broil 4-6” from heat 2-3 minutes on each side or until golden brown. Serve with reserved sauce.