Another fantastic recipe from the Peach Truck Cookbook using fresh Georgia peaches. This was my first time I ever tried the iconic Georgia peaches and I was not disappointed! If you have not had the opportunity to try Georgia peaches, they are a MUST! They are sweet, juicy and flavorful and they definitely live up to their reputation.
It is the homemade peach bourbon BBQ sauce that sets this wing recipe apart from others. The sauce is made with those fresh sweet Georgia peaches. Go ahead and double the recipe and freeze some of it for later on so you can enjoy this delicious bbq sauce all year long. Be careful to watch the sauce closely when you are cooking it so that it doesn’t burn.
Grilled Wings with Peach Bourbon BBQ Sauce.
- 4 lb. chicken wings
- ¼ cup olive oil
- 1 Tbsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 cup Peach Bourbon BBQ Sauce
PEACH BOURBON BBQ SAUCE
- 3-4 medium peaches, pitted and cut into large cubes
- 2 Tbsp. vegetable oil
- 2 1/2 cup finely chopped sweet onions
- 3 cloves fresh garlic
- 1/2 cup apple cider vinegar
- 1 1/2 cup brown sugar
- 3/4 cup bourbon
- 1/4 cup Worcestershire sauce
- 1/2 tsp red pepper flakes
- 3 Tbsp prepared mustard
- pinch salt
- Heat a grill to medium (400 F) or heat a grill pan over medium-high heat.
- Toss the chicken wings with olive oil, salt, and pepper in a large bowl, coating them well.
- Put 2/3 cup of the BBQ sauce in a small bowl for brushing over the wings and set aside the remainder in a separate small bowl for serving.
- Grill the wings, turning them occasionally, for 15 minutes, or until the skin is crisp and the wings are almost cooked through.
- Brush with BBQ sauce and grill for 5 minutes more.
- Serve the wings warm,with reserved BBQ sauce on the side.
PEACH BOURBON BBQ SAUCE
- Puree the peaches in a food processor until smooth. You should have 3 cups. Set aside.
- Heat a Dutch oven or large saucepan over medium-low heat. Heat the vegetable oil, then add the onions and garlic.
- Cover and cook, stirring occasionally, for 10 minutes. Remove from the heat.
- Stir in the peach puree, brown sugar, vinegar, bourbon, Worcestershire, and red pepper flakes.
- Carefully return the pot to the heat and bring the mixture to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally, for 30 to 40 minutes, until thick.
- Remove from the heat.3.Stir in the mustard and salt. Let cool, then transfer to an airtight container.
- If you’re making this ahead, transfer it to a nonreactive container and refrigerate for up to 1 month.
- The sauce will also keep in the freezer for up to 1 year.