Peach-Bourbon Wings

Ingredients
1 cup peach preserves
2 tablespoons packed dark-brown sugar
2 cloves garlic, peeled
1/2 teaspoon salt
1/4 cup white vinegar
1/4 cup bourbon (or rum)
2 tablespoon water
4 pounds chicken wings

Directions
1. Heat oven to 450 degrees F. Line a 15 x 10-inch jelly-roll pan with
nonstick foil.

2. 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. 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. 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 facts per serving:
calories: 68
total fat: 3g
saturated fat: 1g
cholesterol: 14mg
sodium: 39mg
carbohydrate: 5g
fiber: 0g
protein: 5g
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