Fleur de Lis

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Wednesday, March 15, 2017

Bourbon Maple Chicken Wings

We're continuing the fun of creating different flavors for chicken wings. For this version, I combined bourbon with Vermont Maple Balsamic Vinegar to create a deliciously sticky, gooey, messy sauce that I tossed the wings in after cooking. You'll definitely want to try this one. Have LOTS of extra napkins on hand!

For the wings:
1 T. baking powder
1/2 t. salt
1/4 t. freshly ground black pepper
1/2 t. granulated garlic
2 lbs. chicken wings, separated, and tips removed

Preheat oven to 250 degrees F. Spray a large baking sheet with non-stick spray.

Combine dry ingredients listed above in a large bowl. Toss chicken wings in seasonings until fully coated and place on baking sheet. 

Place in oven and cook for 30 - 40 minutes. Increase heat to 400 degrees F. and cook for an additional 30 minutes or so. You can turn the wings over midway through the cooking time if you'd like.

While wings are in the final bake, make the sauce.

For the sauce:
2 T. unsalted butter
1 T. grated yellow onion
1/2 cup of bourbon whiskey
2 T. tomato paste
1 T. Worcestershire sauce
1/2 t. dried oregano
1/2 t. salt
1/4 t. freshly ground black pepper

Melt butter in a medium saucepan, over medium-high heat. Add the onion and let cook for 2 - 3 minutes. 

Add the bourbon, vinegar, tomato paste, Worcestershire, oregano, salt, and pepper and stir to combine.

Simmer for 5 minutes. Remove from heat.

Place cooked wings in a large bowl. Slowly pour the Bourbon Maple Sauce over the wings and toss to coat. 

Preheat broiler.

Put the wings back onto the baking sheet and into the oven under the broiler for just a few minutes until the sauce begins to glaze. Watch Carefully!

Serve with slaw or potato salad.


Adapted from www.howtofeedaloon.com

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