Bourbon Glazed Chicken Drumettes With Blue Cheese Dipping Sauce Recipes

BOURBON-GLAZED CHICKEN DRUMETTES WITH BLUE CHEESE DIPPING SAUCE

Steps:

• Melt butter in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add 3/4 cup bourbon; boil until most of liquid is absorbed, 6 to 8 minutes. Whisk in 1/4 cup bourbon, ketchup, hot pepper sauce, tomato paste, and brown sugar. Bring to boil. Reduce heat and simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Season marinade with salt and pepper. Remove marinade from heat; cool to room temperature.
• Place chicken drumettes in 15 x 10 x 2-inch glass baking dish. Pour marinade over and turn drumettes to coat. Cover and refrigerate overnight.
• Preheat oven to 375°F. Line baking sheet with foil or parchment paper. Place cooling rack atop prepared baking sheet. Arrange drumettes on rack, spacing slightly apart. Spread any remaining marinade from dish over drumettes. Sprinkle with salt and pepper. Bake drumettes (still on cooling rack) until cooked through and brown in spots, about 45 minutes. Transfer drumettes to serving platter. Serve Blue Cheese Dipping Sauce alongside.

BOURBON GLAZED CHICKEN DRUMETTES WITH BLUE CHEESE DIPPING SAUCE

Steps:

• Preparation: 1. Melt butter in heavy large saucepan over medium-high heat. 2. Add onion and garlic; sauté until golden, about 5 minutes. 3. Add 3/4 cup bourbon; boil until most of liquid is absorbed, 6 to 8 minutes. 4. Whisk in 1/4 cup bourbon, ketchup, hot pepper sauce, tomato paste, and brown sugar. 5. Bring to boil. Reduce heat and simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. 6. Season marinade with salt and pepper. 7. Remove marinade from heat; cool to room temperature. 8. Place chicken drumettes in 15x10x2-inch glass baking dish. 9. Pour marinade over and turn drumettes to coat. 10. Cover and refrigerate overnight. 11. Preheat oven to 375°F. 12. Line baking sheet with foil or parchment paper. 13. Place cooling rack atop prepared baking sheet. 14. Arrange drumettes on rack, spacing slightly apart. 15. Spread any remaining marinade from dish over drumettes. 16. Sprinkle with salt and pepper. 17. Bake drumettes (still on cooling rack) until cooked through and brown in spots, about 45 minutes. 18. Transfer drumettes to serving platter. 19. Serve Blue Cheese Dipping Sauce alongside.

DELICIOUS BOURBON CHICKEN GLAZE

Steps:

• Whisk together water sugar and cornstarch in a saucepan until mixed well.
• Add Worcestershire, soy sauce, ketchup; mix well.
• Add salt, garlic powder, onion powder, cayenne pepper, black pepper, cumin and sage.
• Bring mixture to a boil over medium heat.
• Reduce heat and simmer for two minutes or until thick (Make sure its rather thick -will thin down when adding final ingredients).
• Remove from heat and let cool.
• Stir in vinegar and lemon juice.
• Let mixture cool in fridge for about an hour or longer to let the spices blend (a little less is ok if pressed for time).

STICKY BOURBON BBQ WINGS WITH BLUE CHEESE DIP

Steps:

• Heat oven to 220C/200C fan/ gas 7. Cut the chicken wings into winglets by slicing through each of the joints. Keep the two meaty pieces and discard the wing tips, or freeze for stock.
• Put the winglets on a large baking sheet, drizzle with the olive oil, then season. Roast in the oven for 20 mins, then reduce the temperature to 180C/160C fan/ gas 4 and cook for a further 25 mins.
• Meanwhile, make the barbecue sauce. Put all the ingredients, except the butter, in a pan and mix together with plenty of black pepper. Let it bubble away for 3-5 mins to thicken up a little, then add the butter and stir until it has melted and made the sauce nice and shiny. Season to taste.
• Half an hour before the chicken wings are ready, take them out of the oven and brush over three-quarters of the barbecue sauce. When they're fully cooked, toss them in the rest of the sauce so that they become sticky.
• In a small bowl, mash the blue cheese dressing ingredients together with some seasoning, until combined. The barbecue sauce and dip can be made a day ahead, covered and chilled. Serve alongside the wings with the celery sticks and radishes for dipping.

BOURBON GLAZE

Steps:

• In a medium bowl, combine bourbon, brown sugar, ketchup, Worcestershire sauce, vinegar, lemon juice, garlic, and mustard. Season with salt and pepper to taste.
• Use to baste meat, especially chicken or salmon, while cooking.

BOURBON-GLAZED CHICKEN DRUMETTES WITH BLUE CHEESE DIPPING SAUCE RECIPE

Steps:

• Melt butter in heavy large saucepan over medium high heat. Add onion and garlic; saute until golden, about 5 minutes. Add 3/4 cup bourbon; boil until most of liquid absorbed, 6 to 8 minutes. Whisk in 1/4 cup bourbon, ketchup, hot sauce, tomato paste and brown sugar. Bring to boil. Reduce heat and simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Season marinade with salt and pepper. Remove from heat; cool to room temperature. Place chicken in 15x10x2 glass baking dish. Pour marinade over and turn to coat drummettes. Cover and refrigerate overnight. Preheat oven to 375 degrees. Line baking sheet with foil or parchment paper. Place cooling rack atop prepared baking sheet. Arrange drummetteson rack, spacing slightly apart. Spread anny remaining marinade from dish over drummettes. Sprinkle with salt and pepper. Bake until cooked through and brown in spots, about 45 minutes. Transfer to serving platter. Serve with blue cheese dipping sauce. Blue Cheese Dipping Sauce: Whisk blue cheese crumbs, sour cream and parsley in medium bowl until well blended. Transfer to serving bowl. Can be made one day ahead. Cover and refrigerate.