Peach and Bourbon Chicken Wings

1/4 cup white vinegar
1/4 cup bourbon
1 cup peach preserves
2 tablespoons dark brown sugar
2 cloves garlic
1/2 teaspoon salt
2 teaspoons cornstarch stirred into 1 tablespoon water
4 pounds chicken wings

Heat oven to 450 degrees F. Line a jellyroll pan or other pan with nonstick foil.

In food processor or blender, combine preserves, sugar, garlic and salt. Process until garlic is chopped. Remove to saucepan. Stir in vinegar and bourbon. Bring to a simmer; cook 5 minutes.

Add cornstarch water mixture to saucepan; cook until thickened.

Cut wings in half for 36 pieces. Place on prepared pan. Remove 1/2 cup peach bourbon glaze and set aside. Brush wings with 1/2 cup glaze. Roast 15 minutes.

Brush wings with remaining glaze, then roast 15 minutes more. To crisp skin, broil wings 4 minutes or until skin is crisp.

Serve with reserved glaze.

Makes 6 servings.