Maple Bourbon Chicken Wings
Posted by Christopher Barth on Monday, August 16, 2010
Clarissa and I were invited to our friends' home, for a sweet sixteen celebration for their daughter, Alexa, and ribs were already on the menu. Seeing that I'm low on funds but wanted to bring something yummy along (wings are in the top 5 of Alexa's favorite foods - this data has not been proven scientifically however) I decided on giving a maple bourbon flavored wing sauce a go. I also made a dozen of spicy wings (recipe in separate post) that were aided by some delicious peppers from the CSA.
It is at this point that I must confess; the whole reason I did this was so I'd have a solid reason to buy some more bourbon! Who knew 1/4 cup isn't really all that much out of a bottle?!
This was a two step process in that I pan fried the chicken in oil then baked and basted in a 350 degree oven for about 45 minutes. A deep fryer would be ideal for the first step because it would save a lot of time but you work with what you have.
Anyhow, I was disappointed with the result. No, the sauce was perfect...sweet, messy, with a hint of that bourbon flavor. I was disappointed I only made 2 dozen of these wings! The fact they went as quick as they did only reinforces that this recipe is quite a hit. So, I recommend you finish whatever bourbon/whiskey you have around the house and go buy a new bottle...y'know, only use the freshest ingredients!
Ingredients
24+ Wings & drummettes
1 Tbls oil (vegetable/canola/olive/coconut/whatever)
3/4 cup vegetable/canola oil (for frying)
1/2 cup chopped onion
3/8 cup maple syrup (you can adjust this up or down to your liking)
1/2 cup ketchup
1/4 cup bourbon (I used Evan Williams Black because for the money, it's delicious)
1 tsp hot pepper sauce (again, use whatever you like - I went with Tapatio Salsa Picante)
1/2 cup mayo (yes, there's a note here too...I used Nasoya Nayonaise so not quite sure how other brands of "real" mayo would affect the sauce)
Steps
Sauce
1. Chop your onion into small pieces but not finely diced
2. In a medium saucepan on medium high heat, add oil and onion. Cook the onion til golden (about 5 minutes)
3. Add maple syrup, ketchup, bourbon, hotsauce. Bring to a boil on high heat
4. Reduce to low and simmer; stir til the sauce thickens (about 5 - 10 minutes)
5. Remove from heat
6. Add mayo and whisk until sauce is smooth
Chicken - Part 1 - The Frying Game
1. Rinse chicken and pat dry
2. Heat oil in a large pan
3. Add 1 Tbls butter and 1 Tbls hot sauce for a little extra flavor
4. Use tongs and begin frying wings at least a dozen at a time
5. Transfer fried wings to towel lined plate to drain
6. Cook all chicken and drain
Chicken - Part 2 - Totally Baked
1. On a lightly greased aluminum foil lined 9 x 13 oven sheet, place chicken and keep enough room in between pieces
2. Use a basting brush and slather on the first coat of sauce
3. After about 8 - 10 minutes, flip the wings and reapply the sauce
4. 10 minutes, flip and baste
5. 10 minutes, flip and baste
6. Final flip and baste
7. Pull from oven and apply any remaining sauce...enjoy!
It is at this point that I must confess; the whole reason I did this was so I'd have a solid reason to buy some more bourbon! Who knew 1/4 cup isn't really all that much out of a bottle?!
This was a two step process in that I pan fried the chicken in oil then baked and basted in a 350 degree oven for about 45 minutes. A deep fryer would be ideal for the first step because it would save a lot of time but you work with what you have.
Anyhow, I was disappointed with the result. No, the sauce was perfect...sweet, messy, with a hint of that bourbon flavor. I was disappointed I only made 2 dozen of these wings! The fact they went as quick as they did only reinforces that this recipe is quite a hit. So, I recommend you finish whatever bourbon/whiskey you have around the house and go buy a new bottle...y'know, only use the freshest ingredients!
Ingredients
24+ Wings & drummettes
1 Tbls oil (vegetable/canola/olive/coconut/whatever)
3/4 cup vegetable/canola oil (for frying)
1/2 cup chopped onion
3/8 cup maple syrup (you can adjust this up or down to your liking)
1/2 cup ketchup
1/4 cup bourbon (I used Evan Williams Black because for the money, it's delicious)
1 tsp hot pepper sauce (again, use whatever you like - I went with Tapatio Salsa Picante)
1/2 cup mayo (yes, there's a note here too...I used Nasoya Nayonaise so not quite sure how other brands of "real" mayo would affect the sauce)
Steps
Sauce
1. Chop your onion into small pieces but not finely diced
2. In a medium saucepan on medium high heat, add oil and onion. Cook the onion til golden (about 5 minutes)
3. Add maple syrup, ketchup, bourbon, hotsauce. Bring to a boil on high heat
4. Reduce to low and simmer; stir til the sauce thickens (about 5 - 10 minutes)
5. Remove from heat
6. Add mayo and whisk until sauce is smooth
Chicken - Part 1 - The Frying Game
1. Rinse chicken and pat dry
2. Heat oil in a large pan
3. Add 1 Tbls butter and 1 Tbls hot sauce for a little extra flavor
4. Use tongs and begin frying wings at least a dozen at a time
5. Transfer fried wings to towel lined plate to drain
6. Cook all chicken and drain
Chicken - Part 2 - Totally Baked
1. On a lightly greased aluminum foil lined 9 x 13 oven sheet, place chicken and keep enough room in between pieces
2. Use a basting brush and slather on the first coat of sauce
3. After about 8 - 10 minutes, flip the wings and reapply the sauce
4. 10 minutes, flip and baste
5. 10 minutes, flip and baste
6. Final flip and baste
7. Pull from oven and apply any remaining sauce...enjoy!