Kentucky Bourbon Chicken Wings Tender And Juicy Wings Coated In A Delicious Barbecue Bourbon Sauce Recipes
KENTUCKY BOURBON CHICKEN WINGS RECIPE
Provided by Vera Sweeney - Lady and the Blog
Number Of Ingredients 25
Steps:
- Place wing pieces into a large bowl.. Combine all of the ingredients listed for the dry rub in a medium bowl and then stir to combine. Store in an airtight container. Pour the Spice Rub over the chicken wings. Toss to coat and place the chicken wings into a gallon zip lock bag. Place in your refrigerator for 1-2 hours. Now, it is time to prepare your Kentucky Bourbon Barbecue Sauce. In a medium saucepan, bring the bourbon to a boil. Simmer for about five to ten minutes. Add the water and all of the other ingredients, stir to combine. Simmer for 10-15 minutes, until you reach a thick and smooth consistency. Turn off your heat and allow to cool to room temperature. Store in an airtight container. Heat your grill to medium-high heat. Place the chicken wings in a single layer over the heat. Cook 8 to 10 minutes per side with the grill lid closed. Once fully cooked, remove wings from the grill and place in a large bowl. Add one cup of Bourbon Barbecue Sauce to the cooked wings and toss to coat. Place the wings back on the grill and cook for 1-2 minutes on each side. Serve and enjoy!
Nutrition Facts : Calories 179 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 852 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
BACON-WRAPPED CHICKEN WINGS WITH BOURBON BARBECUE SAUCE
Avoid Buffalo burnout and bake up a batch of these bacon-wrapped chicken wings for your next get-together. The homemade barbecue sauce, made with pantry staples and a generous pour of bourbon, gives them a special finish.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Line 2 cookie sheets with sides with heavy-duty foil; spray with cooking spray.
- Sprinkle pepper over chicken. Wrap each chicken piece with a half slice of bacon.
- Place bacon-wrapped chicken pieces on cookie sheets, bacon end down. Bake uncovered 30 minutes; turn chicken; rotate cookie sheets in oven. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
- Meanwhile, in 1-quart saucepan, mix Bourbon Sauce ingredients; heat to simmering over medium heat, stirring frequently, until sugar is dissolved, about 5 minutes. Remove from heat; set aside.
- In large bowl, toss chicken with half of the sauce. Serve warm with remaining sauce on the side for dipping.
Nutrition Facts : Calories 190, Carbohydrate 8 g, Cholesterol 45 mg, Fiber 0 g, Protein 14 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 7 g, TransFat 0 g
BOURBON CHICKEN WINGS
This recipe was on a package of Village Market Frozen Chicken Wings. Apple Juice may be substituted for the bourbon. Sounds good to me!
Provided by lets.eat
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Lightly coat large non-stick skillet with cooking spray. Place frozen wings in a single layer in the prepared skillet.
- In a small bowl, combine the remaining ingredients. Pour mixture evenly over chicken.
- Cover and cook over medium heat 20 minutes or until chicken is no longer pink inside, turning wings often to prevent from sticking.
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- If you don't have the sauce prepared ahead of time, you can easily make it while the wings bake, too. Whisk together the sauce ingredients in a pan over medium heat and bring to a simmer. Whisk occassionally and simmer for 10-15 minutes.
- Preheat the oven to 425°F. Line a large rimmed baking sheet with foil and place oven-safe wire cooling racks on top of the pan/foil.
- Pat the chicken wings dry, then evenly coat with salt and pepper. Evenly sprinkle the baking powder (NOT SODA) across the chicken wings, tossing to coat, ensuring they are covered and no baking powder clumps remain; you want to lightly and evenly coat the wings, we're not making a breading. Place the wings on the cooling rack/pan, skin side up, and place in the oven.
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