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Jefferson City Buzzard Wings with Sauce




Source of Recipe


Times Picayune


Recipe Introduction


The original name for this recipe is Jefferson city Buzzard Wings with Half-Fast Sauce. It is from the New Orleans area.



List of Ingredients




1/2 cup dark beer, preferably stout
1/4 cup bourbon
1/3 cup brown sugar
2 tablespoons Creole mustard
1/3 cup soy sauce
2 tablespoons peanut oil
4 slices fresh ginger, each about the size of a quarter
1 tablespoon garlic Tabasco, or regular Tobasco to taste
3 pounds chicken wings


Recipe



Mix together all ingredients except chicken wings. Wash wings and pat dry. Cut off and discard wing tips. To separate each wing into two pieces, bend the two parts backward; then cut through at the joint with a sharp knife. Place in a zipper bag with sauce mixture and marinate for several hours or overnight.

Preheat oven to 350. Drain sauce mixture into small saucepan. Place chicken wings in single layer in baking pan and bake for 40 minutes, turning once; then finish for two or three minutes on each side under broiler to brown.

Add cooking juices to sauce mixture and bring to boil; then continue boiling over medium-high heat until reduced to the syrupy thickness of barbecue sauce. Taste and add extra hot sauce, if desired

Spoon sauce over cooked wings and toss to coat.