Go Back

Grilled Wings with Peach Bourbon BBQ Sauce.

Grilled wings with a sweet and slightly spicy peach Bourbon BBQ Sauce
No ratings yet
Print Pin
Course: Appetizer, Main Course
Cuisine: American
Keyword: BBQ, sauces, condiment, grilled chicken, smoked pork ribs, smoked beef ribs
Cook Time: 55 minutes
Author: Jessica and Stephen Rose

Equipment

  • Grill

Ingredients

  • 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

Instructions

GRILLED WINGS

  • 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.