1 can (29 ounces) sliced peaches in extra-light syrup/juice, undrained
1/2 cup whiskey
1/4 cup honey
1 tablespoon lime juice
1 tablespoon Louisiana-style hot sauce
3 garlic cloves, minced
4 teaspoons cornstarch
2 tablespoons cold water
Minced chives, optional
Pat chicken wings dry. Using a sharp knife, cut through the two wing joints; discard wing tips. Season wings with salt and pepper. Place in a 3- or 4-qt. slow cooker.
Pulse peaches with syrup in a food processor until pureed. Add remaining ingredients; pulse to combine. Pour over wings; toss to coat. Cook, covered, on low until chicken is tender, 4-6 hours. Combine cornstarch and water until smooth; stir into slow cooker. Cook, covered, on high until sauce is thickened, about 15 minutes. Preheat broiler. Remove wings to a 15x10x1-in. pan; arrange in a single layer. Broil wings 3-4 in. from heat until lightly browned, 2-3 minutes. Brush with sauce before serving. Serve with remaining sauce and if desired, chives.
Test Kitchen Tips
If you like your wings not so saucy, place them in a single layer on a foil-lined sheet pan and broil 2 minutes on each side.
If using fresh peaches in place of canned, add a few tablespoons of brown sugar.