Kentucky Bourbon Chicken Wings Recipes

KENTUCKY BOURBON CHICKEN WINGS RECIPE

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!

KENTUCKY BOURBON CHICKEN WINGS

Steps:

• Place wing pieces into a large bowl.
• Combine all ingredients for the dry rub in a medium bowl.
• 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.
• In a medium sauce pan, bring the bourbon to a boil.
• Simmer for 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

SMOKY RUBBED CHICKEN WINGS WITH HONEY, BOURBON, AND MOLASSES SAUCE

Steps:

• To make the sauce: Bring all of the ingredients to a boil in a medium saucepan over medium-high heat, whisking often. Reduce the heat to medium-low and simmer, whisking occasionally to discourage scorching, until lightly thickened and reduced by about one-quarter, about 30 minutes. Remove from the heat and let cool. (The sauce can be covered and refrigerated for up to 2 weeks.)
• To make the rub: Whisk all of the ingredients together in a small bowl.
• Put the wingettes in a very large bowl and toss with the rub. Divide the wingettes among two 1-gallon self-sealing plastic bags, seal, and refrigerate for at least 4 hours or overnight.
• Position racks in the top third and center of the oven and preheat the oven to 400 degrees F. Line two 18-by-13-inch half-sheet pans with aluminum foil for easy cleanup.
• Spread the wingettes out on the baking sheets, spacing them well apart. Roast the wingettes, turning the wings over and switching the positions of the baking sheets from top to bottom and front to back halfway through cooking, until the wings are crisp and cooked through, about 40 minutes. During the last 5 minutes, brush the wings with some of the sauce. Remove the wings from the oven.
• Position a broiler about 8 inches from the source of heat and preheat the broiler on high. In batches, broil the wings to caramelize the sauce in spots, about 3 minutes. Serve hot, with any leftover sauce passed on the side.

STEVE'S BOURBON BUFFALO WING SAUCE

Steps:

• Stir the bourbon, brown sugar, ketchup, white vinegar, hot sauce, cayenne pepper, garlic powder, honey, and butter together in a saucepan over medium heat; cook, whisking occasionally, until the mixture begins to bubble. Reduce heat to low and cook at a gentle simmer, whisking occasionally, until the sauce thickens nearly to the consistency of maple syrup or molasses, about 15 minutes. Remove from heat and allow to cool.

BOURBON CHICKEN

Steps:

• Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

APPLE BOURBON CHICKEN WINGS

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with foil. Cut each chicken wing at joints to make 3 pieces; discard tip.
• In large bowl, toss chicken with 2 teaspoons of the oil, the salt and black pepper. Place chicken in pan. Bake uncovered 50 minutes.
• Meanwhile, in 1-quart saucepan, mix apple jelly, bourbon, brown sugar, garlic, red pepper and remaining 3 teaspoons oil. Heat to boiling over medium-high heat; reduce heat. Simmer 5 to 8 minutes, stirring occasionally, until thickened. Remove from heat.
• Remove chicken from oven. Drizzle half of the sauce over chicken; turn to coat with sauce.
• Bake 8 to 10 minutes longer or until chicken is no longer pink in center. Serve chicken wings with remaining sauce.

BOURBON CHICKEN WINGS

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.

BOURBON STREET BUFFALO WINGS

Steps:

• For the sauce:
• In a large saucepan, melt the butter. Add the shallot and garlic cloves and saute, about 2 to 3 minutes. Stir in the bourbon, brown sugar and the honey to heat through, 1 minute. Next add the ancho pepper, chili sauce, barbecue sauce, and wing sauce and cook, stirring occasionally for 2 minutes. Keep warm until ready to serve.
• For the chicken wings:
• Heat oil in a deep-fryer. As you make the sauce, drop chicken wings, in batches (the amount you drop in at 1 time will depend on the size of your fryer) into the deep-fryer. Fry until golden brown on both sides. Remove the wings from the oil and drain.
• Add the wings to a large mixing bowl and toss in the sauce, coating each wing.
• Serve blue cheese dressing and 1/2 shots of bourbon, on the side, for adults to sip.

QUENTIN'S PEACH-BOURBON WINGS

Steps:

• Preheat oven to 450°. Place preserves, brown sugar, garlic and salt in a food processor; process until blended. Transfer to a small saucepan. Add vinegar and bourbon; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until slightly thickened., In a small bowl, mix cornstarch and water until smooth; stir into preserve mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reserve 1/2 cup sauce for serving., Using a sharp knife, cut through the two wing joints; discard wing tips. Place remaining wing pieces in a foil-lined 15x10x1-in. baking pan. Bake 30-35 minutes or until juices run clear, turning every 10 minutes and brushing with remaining sauce. Increase oven setting to broil., Broil 4-6 in. from heat 2-3 minutes on each side or until golden brown. Serve with reserved sauce.

KENTUCKY CHICKEN WINGS

Steps:

• In a foil-lined baking pan, arrange the wings in a single layer.
• Bake at 375 degrees for 20 minutes, drain well.
• Combine the maple syrup, whiskey, melted butter, and five spice powder in a slow cooker.
• Add`wings, stir to coat the wings with sauce.
• Cover and cook on low 4-5 hours, or on high for 2 - 2 1/2 hours.
• Serve immediately or you can keep them warm in the slow cooker on low for up to 2 hours.
• Garnish with orange wedges, and pineapple slices.
• ENJOY.