Smoky Rubbed Chicken Wings With Honey Bourbon And Molasses Sauce Food

SMOKING BOURBON CHICKEN WINGS

Smoking Bourbon Chicken Wings image

Smoking Bourbon Chicken Wings, them old hot wings are down right boring.. all heat and no taste.. well here is my twist -- enjoy and comments are welcome

Provided by Brain K.C.

Categories Chicken

Time 1h

Yield 4 2lb wings, 4 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs chicken wings
1 -2 tablespoon olive oil
1 tablespoon unsalted butter
1 medium garlic clove, crushed
1 teaspoon fresh gingerroot
3/4 teaspoon crushed red pepper flakes
1/3 cup dark brown sugar
2 tablespoons ketchup
1 tablespoon balsamic vinegar
1/2 cup water
1/3 cup soy sauce
3 tablespoons Bourbon
1/2 teaspoon smoked paprika
1/8 teaspoon smoked chipotle chili pepper (if you want more heat add more)
1/4 teaspoon fresh ground black pepper

Steps:

Heat oil in a large skillet.
Add chicken wings and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 18-20 minutes or finish on the oven.
Serve.

Nutrition Facts : Calories 683.9, Fat 42.6, SaturatedFat 12.5, Cholesterol 182.4, Sodium 1597.3, Carbohydrate 21.7, Fiber 0.4, Sugar 19.9, Protein 44.4

CHICKEN WINGS WITH BOURBON-MOLASSES GLAZE

Chicken Wings With Bourbon-Molasses Glaze image

Make and share this Chicken Wings With Bourbon-Molasses Glaze recipe from Food.com.

Provided by sloe cooker

Categories Chicken

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs chicken wings
1 tablespoon smoked paprika
2 teaspoons dry mustard
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/4 teaspoon dried chipotle powder
2 tablespoons soy sauce
2 tablespoons Bourbon
1 tablespoon unsulphured molasses (light)
1 tablespoon unsalted butter
hickory chips, 2 handfuls, soaked in water for at least 30 minutes

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.

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