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Bourbon-Brown Sugar Wings

Source of Recipe

From "Everyday Grand" by Jocelyn Delk Adams


Recipe Introduction

"I confess that I have a serious affinity for the show Big Brother. It started randomly a few years ago, and the next thing I knew, I watched every season. We all have those shows we never miss, chat about incessantly on Twitter, and join virtual leagues with other fans who understand our obsession (shout-out to my Big Brother FB chat group). The beginning of each such season deserves epic party food. These crisp wings, glazed with a sweet-and-savory brown sugar sauce spiked with bourbon, understand the assignment."

List of Ingredients

Chicken wings:
â—¦ 2 teaspoons baking powder
â—¦ 2 teaspoons garlic powder
â—¦ 2 teaspoons kosher salt
â—¦ 1 teaspoon freshly ground black pepper
â—¦ 1 teaspoon smoked paprika
â—¦ 1 teaspoon onion powder
â—¦ ¼ teaspoon cayenne pepper, plus more to taste
â—¦ 2 ½ pounds chicken wings, tips removed, flats and drums separated

Bourbon-brown sugar sauce:
â—¦ 1 ¾ cups packed dark brown sugar
â—¦ ¾ cup bourbon
â—¦ 2 tablespoons tamari
â—¦ Generous 1 tablespoon apple cider vinegar
â—¦ ½ teaspoon ground ginger
â—¦ ½ teaspoon cayenne pepper
â—¦ 4 cloves garlic, minced or finely grated
â—¦ 2 tablespoons unsalted butter


Recipe

Make the chicken wings: Position a rack in the middle of the oven and preheat to 425° F. Line a large rimmed baking sheet with parchment paper.

In a small bowl, whisk together the baking powder, garlic powder, salt, black pepper, paprika, onion powder, and cayenne until combined.

Thoroughly pat the chicken wings with paper towels until dry. Place the wings in a large bowl and sprinkle with half of the seasoning mixture. Flip the wings over and sprinkle with the remaining seasoning, then transfer them to the prepared baking sheet. Roast for 20 minutes, then remove from the oven, flip the wings, and roast for 25 minutes more, or until cooked through and crispy.

Make the bourbon-brown sugar sauce: In a medium pot, combine the brown sugar, bourbon, tamari, vinegar, ginger, cayenne, and garlic. Bring to a boil over medium-high heat, then reduce the heat to maintain a simmer and cook until the sauce thickly coats the back of a spoon, 5 to 8 minutes. Remove from the heat and whisk in the butter until completely incorporated.

Add the wings to the sauce and toss to evenly coat. Return the wings to the oven for 3 minutes more, so the sauce thickens and sticks to the wings—or 8 minutes if you want super-crispy wings—then remove from the oven and transfer to a platter. Serve right away and enjoy every saucy bite, boos!

Serves 4