Smoked Peach Whisky Wings

Ingredients

3 pounds chicken wings (about 1 dozen)

1 t salt  

1/2 t pepper  

Your favorite chicken rub/seasoning

For the Peach Whisky Sauce

1 can (29 ounces) sliced peaches in extra-light syrup, undrained – or – 4 fresh peaches and 2 T of brown sugar

1/2 cup whiskey

1/4 cup honey  

1 T lime juice

1 T Louisiana-style hot sauce

6 garlic cloves, minced

4 t cornstarch  

2 T cold water

Minced chives, optional

Directions

1. Pat chicken wings dry. Using a sharp knife, cut through the 2 wing joints; discard wing tips.

2. Place the wings in a large ziplock bag.  Season wings with the salt, pepper and about 1/4 cup of your favorite chicken seasoning/rub.  Shake the hell out of the bag, then place it in the refrigerator for at least an hour.

3. Preheat your smoker to 250F.

4. Place the wings in the smoker.  After 2 hours, cook the wings under direct flame for about 2 minutes per side to crisp the skin and get some char on the wings.

5. As the wings are cooking, pulse peaches with syrup (or fresh peaches and brown sugar) in a food processor until pureed. Add the next 5 ingredients; pulse to combine.

6. Place the peach sauce in a skillet on medium heat and stir until it begins to simmer.  Combine cornstarch and water until smooth; stir into the skillet. Cook, covered, on medium high until sauce is thickened, about 15 minutes.

7. Toss the wings in about 1/2 to 3/4 of the sauce.  Serve with remaining sauce and, if desired, chives.

8. ENJOY!

Equipment used:

Yoder YS640 Smoker

Cuisinart Food Processor 14-Cup Vegetable Chopper