In the Kitchen

By Andrew Lewis
These bourbon-coated chicken wings will have your guests sniffing the air in anticipation. They are simple to make, and are devilishly good with a fresh parsley and green tomato dip. The first time I made this dish for my family, it was so popular that they went out and bought more chicken wings. It seems that in some cases it just isn’t possible to have too much of a good thing!
The slightly smoky taste of the bourbon works well in this recipe, blending the sweetness of the Demerera sugar and the salt of the soy sauce. The mustard and garlic work together to give the wings a fuller flavor, meaning that they can compete on equal terms with the spicy red meat dishes that are so often served at barbecues.

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Bourbonchicken Ingredients

Ingredients

16 chicken wings
3 fingers bourbon whiskey
4 cloves garlic, crushed
3 Tbsp Demarera sugar
2 chili peppers, finely diced
1 Tbsp soy sauce
1 tsp mustard powder

Directions

Step 1: Place the chicken wings onto a deep plate, and sprinkle with the chopped chili.
Step 2: Mix the remaining ingredients together in a bowl, and stir until all the sugar has dissolved. If you have trouble getting the sugar to dissolve, warm the mixture slightly and try again.
Bourbonchicken Step3
Step 3: Pour the marinade over the chicken wings, and then turn the wings to make sure that they all get an even coating.
Bourbonchicken Step4
Step 4: Place the chicken wings in the refrigerator and leave them to marinade overnight. Turn the wings occasionally, to prevent the liquor from drying out.
Bourbonchicken Step5A
Step 5: Barbecue the wings for approximately 15 minutes, turning frequently.
Note: You can also cook the wings in an oven for about 45 minutes at 425°F. Turn the heat up to 475°F near the end of the cooking time to get a crisp, caramel skin. Serve on a plate with a green salad or parsley garnish.
About the Author:
author_andrew_lewis.jpg
Andrew Lewis is a journalist, a maker, an ardent victophile, and the founder of the www.upcraft.it blog. He is currently studying for a Ph.D. in archaeometrics and 3D scanning at the University of Wolverhampton.