Chicken Wings With Bourbon Molasses Glaze Food

BOURBON MOLASSES WINGS

Steps:

• To make sauce: In a saucepan, over medium heat, stir and cook ketchup, molasses, vinegar and bourbon until boiling. Lower heat to medium-low and simmer until slightly thickened, about 10 minutes. Remove the pan from the heat; set aside.
• Heat oven to 475 degrees F. Line two bake sheets with foil. Toss wings in oil, salt and pepper. Divide wings between both sheets and spread to wings out into one even layer. Roast until golden brown and tender, about 35 minutes. Remove from oven and let cool for 3-5 minutes or wings easily release from foil. Transfer wings to a large bowl and toss with sauce until well coated.

CHICKEN WINGS WITH BOURBON-MOLASSES GLAZE

Steps:

• In a large bowl mix the rub ingredients. Add the chicken wings and toss to coat them evenly.
• Heat grill for indirect cooking over medium heat (350° to 450°F).
• In a small, heavy-bottomed saucepan over high heat, bring the glaze ingredients to a boil and cook just until the butter melts. Transfer to a small bowl and let cool.
• Drain and scatter the wood chips over lit charcoal. Grill the wings over indirect heat, with the lid closed, 20 to 30 minutes, turning and basting with the glaze once or twice during the last 20 minutes of cooking.

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.

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.

MOLASSES-GLAZED CHICKEN WINGS

Steps:

• Preheat oven to 180.C.
• In a food processor or blender, combine the ingredients for the rub and process until mixture is well blended.
• In a large bowl, toss the chicken wings in the oil until the wings are completely coated, add the molasses rub and toss again until all the wings are coated.
• Place the seasoned wings in a large roasting pan & bake for 35-40 mins or until wings are cooked through.