BOURBON PEACH PUNCH
Provided by Valerie Bertinelli
Categories beverage
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Fill a medium saucepan with 3 cups of water and add the sugar, cinnamon, allspice and cloves. Bring to a simmer, stirring to dissolve the sugar. Add the peaches and simmer until tender, about 5 minutes. Transfer the peaches and about 1 cup of the liquid to a blender and blend until smooth (be careful when blending hot liquids). Transfer the blended liquid to a pitcher to cool slightly, then add the bourbon. Refrigerate until very cold.
- When ready to serve, add ice cubes to the pitcher and serve in rocks glasses with more ice.
PAT'S SPICY PEACH HOT WINGS
Provided by Patrick and Gina Neely : Food Network
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat deep fryer with peanut oil to 350 degrees F.
- Mix the 2 teaspoons salt, smoked paprika, and garlic powder together in a small bowl.
- Add chicken wings and toss to coat.
- Melt the butter in medium saucepan over medium heat with the garlic.
- Stir in peach preserves, hot sauce, and soy sauce. Cook until syrupy and thick, about 5 minutes. Transfer to a large bowl.
- Add the wings to the deep fryer and fry until cooked through and golden and crisp, 12 to 15 minutes. You will need to do this in 2 batches so you don't overcrowd your fryer.
- Remove the wings from the fryer and drain on a paper towel-lined baking tray.
- Add the fried wings to the large bowl of sauce and toss until well combined and wings are well coated. Using a slotted spoon, remove the wings to a platter and serve immediately.
QUENTIN'S PEACH-BOURBON WINGS
My father and husband love bourbon flavor, so I add it to tangy wings baked in peach preserves. Stand back and watch these wings fly. -Christine Winston, Richmond, Virginia
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 1-1/2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 165 calories, Fat 7g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 97mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 10g protein.
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.
Provided by Barb G.
Categories Lunch/Snacks
Time 53m
Yield 36 pieces
Number Of Ingredients 9
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.
Nutrition Facts : Calories 145.3, Fat 8.1, SaturatedFat 2.3, Cholesterol 38.8, Sodium 72.4, Carbohydrate 7.1, Fiber 0.1, Sugar 5.1, Protein 9.3
QUENTIN'S AIR-FRYER PEACH-BOURBON WINGS
My father and husband love bourbon flavor, so I add it to tangy wings air-fried in peach preserves. Stand back and watch these wings fly. -Christine Winston, Richmond, Virginia
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield about 1-1/2 dozen pieces
Number Of Ingredients 9
Steps:
- Preheat air fryer to 400°. 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, until slightly thickened, 4-6 minutes., In a small bowl, mix cornstarch and water until smooth; stir into preserves mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reserve 1/4 cup sauce for serving., Using a sharp knife, cut through the 2 joints on each chicken wing; discard wing tips. In batches, place wing pieces in a single layer on greased tray in air-fryer basket. Cook 6 minutes; turn and brush with preserves mixture. Cook until browned and juices run clear, 6-8 minutes longer. Serve wings immediately with reserved sauce.
Nutrition Facts : Calories 79 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 47mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 5g protein.
BOURBON CHICKEN WINGS
This recipe was on a package of Village Market Frozen Chicken Wings. Apple Juice may be substituted for the bourbon. Sounds good to me!
Provided by lets.eat
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Lightly coat large non-stick skillet with cooking spray. Place frozen wings in a single layer in the prepared skillet.
- In a small bowl, combine the remaining ingredients. Pour mixture evenly over chicken.
- Cover and cook over medium heat 20 minutes or until chicken is no longer pink inside, turning wings often to prevent from sticking.
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- 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.)
- 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.
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