Glazed Chicken Wings

Glazed Chicken Wings

967
0
SHARE

These are sticky. These are messy. These are the best darn chicken wings I’ve ever had. As in keep them away from me or I’ll eat them all. As in protect your wings or I’ll take them when you’re not looking. As in you’ll need more napkins because these wings really are finger-licking awesome.

I don’t really drink (half a glass of wine and I have a hard time stringing together a sentence), but I always keep a bottle of good bourbon whisky in the cabinet because I love to cook with it. Bourbon imparts a subtle smoky flavour when used in cooking, and when paired with maple syrup? Oh my. Perfect.

For those of you concerned about the alcohol level in this wings, almost all of it boils away. It is not remotely discernible in the taste. So are they kid-friendly? Yes. Though as I mentioned they are sticky and messy and if you certainly don’t want to give them to a four-year old sitting on a white couch. Enjoy!

Bourbon Maple Glazed Chicken Wings Recipe

  • Prep time: 5 minutes
  • Cook time: 45 minutes
  • Yield: Makes 15 to 20 pieces

If you buy whole chicken wings, cut away and discard the wing tips (or save for stock), and separate the drumettes from the rest of the wing with a cleaver or a sharp knife. Single segment wing pieces are much easier to eat as finger food.

INGREDIENTS

  • 1 kilogram chicken wings
  • 1 Tbsp. butter
  • 2 Tbsp. grated onion (use small hole grater)
  • 1/2 cup bourbon whisky
  • 3/4 cup maple syrup
  • 2 Tbsp tomato paste
  • 2-inch sprig fresh rosemary (or 1 teaspoon dry)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

METHOD

 

1 Melt butter in a small saucepan on medium heat. Add the grated onion and cook for 2 to 3 minutes. Add the bourbon whisky, the maple syrup, tomato paste, rosemary, salt and pepper. Whisk to combine. Bring to a low simmer.

 

2 Preheat oven to 180°C. Place chicken wings in a bowl and pour half of the bourbon maple sauce over the wings, returning the remaining sauce to the stovetop. Toss the wings with the sauce to coat. Arrange the wings on an oiled, foil-lined baking pan, with space between each wing.

3 Roast the wings at 180°C for 20 minutes, then turn the wings over and roast them an additional 12- 15 minutes, or until nicely browned. Lower the heat or remove from oven if the wings start getting too dark.

4 While the wings are roasting, simmer the remaining sauce until it thickens slightly and can coat the back of a spoon, then remove from heat.