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Bourbon Street Buffalo Wings

Source of Recipe


From "Bobby Flay's Throwdown!" by Bobby Flay



List of Ingredients



• 2 Tbsp unsalted butter
  
• 1 large shallot, chopped
  
• 2 cloves garlic, chopped
  
• ¼ cup bourbon, plus more for serving
  
• ½ cup firmly packed light brown sugar
  
• ½ cup honey
  
• 1 Tbsp ancho chile powder
  
• 1 cup chili sauce
  
• 1 cup barbecue sauce
  
• â…“ cup prepared buffalo wing sauce (such as Texas Pete or Frank's)
  
• Vegetable oil, for deep-frying
  
• 3 pounds chicken wings, split at the joints, wing tips removed and discarded
  
• Kosher salt
  
• Prepared blue cheese dressing, for serving
  






Instructions



1. Melt the butter in a medium saucepan over medium heat. Add the shallot and garlic and cook, stirring occasionally, until softened and fragrant, 2 to 3 minutes. Stir in the bourbon, brown sugar, and honey and heat through, 2 minutes.
   
   
2. Whisk in the ancho chile powder, chili sauce, barbecue sauce, and wing sauce. Bring to a simmer and cook, stirring occasionally, for 2 minutes. Keep warm while you fry the wings.
   
   
3. Heat 4 inches of oil to 350°F in a deep heavy-bottomed saucepan or a deep-fryer.
   
   
4. Season the chicken wings with salt. Fry in batches, until golden brown on both sides and cooked through, about 15 minutes. Remove the wings from the oil and drain on a platter lined with paper towels.
   
   
5. Put the wings in a large mixing bowl, add the sauce, and toss well to coat. Serve with blue cheese dressing and half shots of bourbon, on the side, for adults to sip.
   
   Serves 8 to 10