Peach-Bourbon Wings

1. 1

   Heat oven to 450 degrees, line a 15 X 10-inch jelly roll pan with non-stick foil.

2. 2

   In a food processor, combine preserves,brown sugar, garlic and salt; process until garlic is finely chopped.

3. 3

   Remove to a small saucepan, stir in vinegar and bourbon; bring to a simmer over medium heat; cook 5 minutes.

4. 4

   Add cornstarch-water mixture to saucepan; cook 2 minutes or until thickened(you will have about 1 1/2 cups glaze).

5. 5

   Cut wing tips off and discard; cut wings in half at joint for about 36 pieces.

6. 6

   Place on prepared pan; remove 1/2 cup peach-bourbon glaze and set aside; brush wings with 1/2 cup of glaze, roast at 450 degrees for 15 minutes.

7. 7

   Remove pan from oven; with tongs ,turn wings over; brush with remaining glaze; roast 15 minutes more,until juices run clear.

8. 8

   To crisp skin, increase oven temperature to broil; broil wings for 2 to 4 minutes, serve with reserved glaze, enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.