Spicy bourbon peach wangs.

theyolksonyou

The sweet and spicy bourbon sauce gained some traction at butt blast and @hotch encouraged me to try some different flavor profiles. The wife's out of town. She doesn't do wings. And I was gifted some homemade peach preserves. Aaaaaahhhhhh.  Stars aligned. 

Really good, perhaps better on pork. Didn't measure anything. I'd guess 6:2:1 peach, whiskey, sriracha. Over low heat, mashed all the peach bits into mush, mixed in the other stuff. Sauced the last ten minutes. 

tarheelmatt

Chicken, check! 

theyolksonyou

@tarheelmatt that's as far as I'm going, in public. 

Jeremiah

Oh oh. I smell a ringer for the wing competition. 

Dyal_SC

Nom nom nom.  

DMW

Now I want wings and I don't have any. Well, I do have some, but they are raw and in the deep freezer...

jeffwit

Does Sheetz sell wings?

tarheelmatt

jeffwit said:

Does Sheetz sell wings?

They have Shwings. 

theyolksonyou

https://m.youtube.com/watch?v=sFy17auuK08

YukonRon

I have used peach preserves to glaze chicken breast. It is exceptional. This mixture is golden! I am going to try it too. Thank you for posting!

Mattman3969

Nice...

Hotch

Bourbon Fuzzy Wings 
Hell yes I hit that!

bgebrent

Great looking cook Jason!  And bourbon...killer.

caliking

those look... excellent! I'd like that with some more zing though... like peach habanero. Hmmm.. that gives me an idea.

chuckytheegghead

That sounds and looks delicious. 

johnnyp

first, the wings look killer.

second, I can't figure why I watched that entire video.  

YukonRon

Did you do these direct raised @ 325F or indirect 350F ?

theyolksonyou

@YukonRon indirect, but I usually run hot on wings. Between 400-450, sometimes let it creep higher. 

YukonRon

theyolksonyou said:

@YukonRon indirect, but I usually run hot on wings. Between 400-450, sometimes let it creep higher. 

They look awesome. 45 mins?

theyolksonyou

YukonRon said:

theyolksonyou said:

@YukonRon indirect, but I usually run hot on wings. Between 400-450, sometimes let it creep higher. 

They look awesome. 45 mins?

Yes. 

johnmitchell

Saw your post this morning.. Those wings and the sauce sounds fantastic. Solid cook Jason..

YukonRon

I will be heading out to get some CHICKEN!
THANK YOU KIND SIR!

SmokeyPitt

They look great man.  Did you simmer the sauce at all?  If not that might be worth a shot.  I have used jelly/jam/preserves in sauces and I find that simmering them for a bit helps break them down and mix.  

rjac

Looks great! Did use use any wood chunks for smoke or just let it go "au natural"?

theyolksonyou

@SmokeyPitt didn't take it all the way to a simmer, just low heat. Really needed more liquid. 

@rjac no wood, just left over FOGO lump transferred from the large. Was trying to play with a new flavor so I only used s&p in the chicken. I typically don't use wood on wings anyway.   And welcome to the forum.