Peach Bourbon Wings

Sweet,yet tangy, these chicken wings can be made ahead of time, then reheat to crisp. The recipe comes from family circle.

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

In a food processor , combine preserves , brown sugar , garlic and salt.

Process until garlic is finely chopped.

Remove to a 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.

Cut wing.

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.

Remove pan from oven.

With tongs , turn wings over.

Brush with remaining glaze.

Roast 15 minutes more , until juices run clear.

To crisp skin , increase oven temperature to broil.

Broil wings for 2 to 4 minutes , serve with reserved glaze , enjoy.

peach preserves, dark brown sugar, garlic cloves, salt, white vinegar, bourbon, cornstarch, water, chicken wings