Peach Tea and Bourbon-Glazed Wings

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Preheat oven to 500 degrees Fahrenheit. Line 2 rimmed baking pans with aluminum foil; line with wire racks (or use broiler pan).

4. In medium saucepot, whisk iced tea, preserves, bourbon, vinegar, 1/2 teaspoon each salt and black pepper, and crushed red pepper; heat to a boil over medium-high heat, whisking ocassionally. Reduce heat to medium-low; cook 25 minutes or until reduced to 1 cup, whisking occassionally. Increase heat to medium-high; heat to a boil. In small bowl, stir cornstarch and 1 tablespoon cold water; whisk into tea mixture and cook 1 minute or until thickened, whisking constantly. 

5. With kitchen scissors, snip off and discard wing tips. With sharp knife, split wings at the joint into the middle section and drumette. Pat wings dry with paper towels; sprinkle both sides with remaining 1 teaspoon each salt and black pepper. Spray both sides of wings with cooking spray; arrange in single layer, skin side down, on wire racks so wings do not touch. Wash hands after handling raw chicken. 

6. Roast wings 25 minutes, or until lightly charred and internal temperature reaches 165 degrees Fahrenheit as verified with an instant-read food thermometer, rotating pans halfway through cooking.

7. Brush both sides of hot wings with 1/2 cup glaze; serve sprinkled with chives, if desired, along with remaining 1/2 cup glaze. 

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more,  Visit fightbac.org