Lip Smacking Peach Whiskey Wings Recipes

QUENTIN'S PEACH-BOURBON WINGS

Steps:

• Preheat oven to 450°. 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.

PEACH-BOURBON WINGS

Steps:

• 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(you will have about 1 1/2 cups glaze).
• Cut wing tips off and discard; cut wings in half at joint for about 36 pieces.
• 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 LACQUERED CHICKEN WINGS

Steps:

• 1. Preheat broiler
• 2. With motor running,drop garlic into a food processor and finely chop. Add ginger and finely chop.
• 3. Add preserves,soy sauce,water and red pepper flakes and pulse until sauce is combined.
• 4. Line bottom and sides of a large 4 sided sheet pan with foil and lightly oil foil.
• 5. Pat wings dry and put in sheet pan. Season with 3/4 tsp salt. Pour sauce over wings and toss to coat, then spread in 1 layer.
• 6. Broil wings 4 to 6 inches from heat 5 minutes, then turn over and baste with sauce from pan. Continue to broil,rotating pan and turning and basting 3 more times,until chicken is cooked through and browned in spots, 20 to 25 minutes.