Apple Bourbon Chicken Wings Food

BEST BOURBON CHICKEN

Steps:

• Heat the oil in a large heavy pan or Dutch oven, and brown the chicken pieces until lightly golden on all sides, about 10 minutes. Transfer the chicken to a bowl.
• In the same dutch oven, whisk the water, brown sugar, 3/4 cup of fruit juice cocktail, soy sauce, ketchup, bourbon liqueur, apple cider vinegar, garlic, dried onion, red pepper flakes, and ground ginger into the Dutch oven. Bring the sauce to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Stir the chicken back into the sauce, and bring to a full boil over medium-high heat. Reduce the heat to medium-low, and simmer until the sauce is reduced and thickened and the chicken pieces are no longer pink in the middle, about 20 minutes.
• Remove the chicken pieces to a bowl with a slotted spoon. Stir together 1/4 cup of fruit juice cocktail with the cornstarch until smooth, and whisk the cornstarch mixture into the sauce, stirring constantly to avoid lumps. Bring the sauce back to a simmer, let thicken for about 1 minute, and return the chicken pieces to the sauce. Stir to combine, and serve.

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:

• 1. In a bowl, combine the brown sugar, garlic powder, ginger, soy sauce, bourbon (or apple juice) and the ketchup.
• 2. Lightly coat a large non-stick skillet with cooking spray.
• 3. Place wings in the skillet, and pour the sauce evenly over the chicken.
• 4. Cover skillet, and cook the wings over medium heat for 16-18 minutes, or until chicken is no longer pink inside. Be sure to turn the wings often, to prevent them from sticking to the skillet.
• 5. Serve wings on a plate or platter, and spoon any additional sauce from the skillet, over the chicken.
• 6. *Note: When preparing this recipe, I used 6 wings and 6 drumettes (about 2 lbs.). Also, cooking time may vary when preparing the wings. The 1st time I prepared them, they were done cooking within 18 minutes. The 2nd time I prepared them, they were done cooking within 16 minutes.

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.

EMERIL'S KICKED-UP CHICKEN WINGS WITH SPICED APPLE & BOURBON GLAZE

Steps:

• In a large shallow, non-reactive bowl combine the chicken, hot sauce, pepper, and salt, and toss well to combine. Cover the chicken with plastic wrap, refrigerate, and let marinate, for at least 1 hour, and up to 3 hours.
• In a heavy pot, heat the oil to 360 degrees F.
• In a large mixing bowl, combine the flour and 2 tablespoons Essence. Remove the chicken from the marinade and add to the flour 1 at a time, tossing to coat evenly.
• Add the chicken in 2 batches to the hot oil and cook, turning occasionally, until brown on all sides and cooked through, 6 to 8 minutes. Remove the chicken wings from the fryer with a slotted spoon and drain on paper towels.
• Sprinkle with the remaining Essence and serve immediately with the Spiced Apple & Bourbon Glaze.

BOURBON CHICKEN

Steps:

• Cook the rice: Place the rice in a wire mesh sieve or strainer and rinse under cold water for about a minute. In a medium saucepan add the rice and 1 3/4 cups of water. Cover the rice and bring it to a boil over medium heat. Once it comes to a boil, 4-5 minutes, reduce the heat to medium low and let the rice cook for about 10 minutes. After 10 minutes remove from heat and keep the lid on for 10 additional minutes. When ready fluff it with a fork.
• Cook the sauce: In a medium bowl combine the garlic, ginger, chicken stock, bourbon, soy sauce, brown sugar, and apple cider vinegar. Add the sauce to the same skillet where you cooked the chicken and set over medium heat. Bring to a simmer, 2-3 minutes.
• Garnish and serve: Serve the bourbon chicken immediately over rice. Garnish with chives and sesame seeds.
• Storage and reheating instructions: If you have leftovers, you can store the chicken in the fridge for up to 5 days or freeze it for up to 3 months. Reheat bourbon chicken in the microwave with a splash of water or gently in a pot or skillet with a splash of water.