Ah, the chicken wing. Such a pleasing little piece of poultry perfection. Tasty little morsels with their own built in serving utensil.
These wings came out great – perfectly melding together the various flavours with the rich undertone of reduced Tennessee Whiskey.
I think next time, I’d try them straight on the grill – but otherwise, a real crowd pleaser.
Whiskey-Glazed Chicken Drumettes with Tennessee Dipping Sauce
Adapted from Bon Appetit
Serves: 4 to 6
2 tablespoons vegetable oil
1 cup chopped onion
3 garlic cloves, minced
1 cup Tennessee Whiskey, divided
1 cup ketchup
1/2 cup Frank’s Red Hot Sauce
1/4 cup tomato paste
3 tablespoons golden brown sugar
30 chicken drumettes (about 4 pounds)*
Tennessee Dipping Sauce (recipe below)
*A chicken drumette is the thick, meaty section of the chicken wing that resembles a drumstick.
- Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes.
- Add 3/4 cup Tennessee Whiskey; boil until most of liquid is absorbed, 6 to 8 minutes. Whisk in 1/4 cup Tennessee Whiskey, 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 a large glass baking dish. Pour marinade over and turn drumettes to coat. Cover and refrigerate overnight.
- Preheat oven to 375°F. Place wings on a broiling pan that will allow grease to drip away. Arrange drumettes, spacing slightly apart. Spread any remaining marinade from dish over drumettes. Sprinkle with salt and pepper.
- Bake drumettes until cooked through and brown in spots, about 45 minutes. Transfer drumettes to serving platter. Serve Tennessee Dipping Sauce alongside.
Tennessee Dipping Sauce
1 cups mayonaisse
2 tablespoons parsley, chopped
1 tablespoon soy sauce
1/2 tablespoon lemon juice
1 tablespoons Tennessee Whiskey
- Whisk ingredients to combine.