1 cup peach preserves
2 tablespoons dark brown sugar, packed
2 cloves garlic, peeled
1/2 teaspoon salt
1/4 cup white vinegar
1/4 cup bourbon whiskey, or rum
2 teaspoons cornstarch, stirred into 1 tablespoon water
4 pounds chicken wings
Heat oven to 450. Line a 15 x 10 inch jelly-roll pan with nonstick foil.
In a food processor, combine the preserves, brown sugar, garlic and salt. Process until garlic is finely chopped. Remove to a small saucepan. Stir in vinegar and bourbon (or rum). Bring to a simmer over medium heat. Cook 5 minutes or until thickened. (You will have about 1 1/2 cups glaze.)
Cut wing tips off and discard; cut wints in half at joint for about 36 pieces total. Place on prepared pan. Remove 1/2 cup peach-bourbon glaze and set aside. Brush wings with 1/2 cup glaze. Roast at 450 for 15 minutes. Remove pan from oven. With tongs, turn wings over. Brush with remaining glaze. Roast 15 minutes more, until juices run clear.
To crisp skin, increase oven temp. to broil. Broil wings for 2 to 4 minutes. Serve with remaining glaze, if desired.