Sometimes you just have a craving for wings, am I right? I’ve got a few recipes for wings on this and I usually make them aroung like the Superbowl, but I had a craving, so here we go. The base recipe is always the same (baking on a wire rack); it’s just the sauce that varies. This time, I made a sweeter Bourbon Maple Glaze, with a little bit of a hot sauce kick. Eat as is or with a side of Ranch or Blue Cheese.
Ingredients
for the wings
3-4 pounds chicken wings and drumettes
2 teaspoons kosher salt
1/4 teaspoon ground black pepper
2 Tablespoons vegetable oil
for the glaze
1 tablespoon butter
2 tablespoon grated onion (use small hole grater)
1/2 cup bourbon whisky
3/4 cup maple syrup
2 tablespoon tomato paste
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 to 1 teaspoon hot sauce (I used peri peri sauce)
Directions
Preheat your oven to 400F. Line a large rimmed baking sheet with foil and place an oven safe baking rack on top.
In a large bowl, toss the raw wings and drumettes with the vegetable oil. Add the salt and pepper and toss to coat. Place the chicken in a single layer on the prepared baking rack and bake at 400F for 35-40 minutes, until just starting to brown, turning every 10-12 minutes.
While the wings are baking, make the glaze. Melt butter in a medium saucepan on medium heat. Add the grated onion and cook for 2 to 3 minutes. Add the bourbon, the maple syrup, tomato paste, salt, pepper, and hot sauce. Whisk to combine.
Bring to a low simmer. Simmer for 5 minutes. When the wings are baked, remove them from the oven and immediately toss the hot wings in the glaze, mixing well to coat. Return the wings to the baking sheet and place them back in the oven, baking for an additional 8-10 minutes until crispy. Serve immediately.
