23
Mar
2015

Whiskey Wings

Let’s talk chicken wings for a minute here – Whiskey Wings to be exact. These wings are deep fried and tossed in an amazing whiskey glaze, so addicting there won’t be any left!

whiskey-wings-top

 

There’s just something about wings that says party food to me. Or game time food. Watching the game with a whole plate of wings in front of me – it doesn’t get much better.

These Whiskey Wings are a take on the Chicken Fried Ribs with Whiskey Glaze that we made. They were crazy good. And some people thought I was crazy – who would ever think to deep fry a rib but me?

Until they tasted them that is.

The whiskey glaze is a recipe all by itself that you might want to have handy. It’s a sauce that would be good on all kinds of things like instead of using BBQ sauce on your pulled pork, toss it with this whiskey glaze. Don’t want to fry? Grill up some chicken and pour the glaze all over it. Use it as a dip for chicken fingers…or drizzle it over steak before serving.

But back to the wings…

First I seasoned these wings then baked them. It’s an extra step but then the wings are cooked through and they only have to spend a couple of minutes in the fryer just to crisp up the coating.

 

whiskey-wing-baked

 

Just a side note, if you stopped at this point and dipped these oven-baked wings in that whiskey glaze you’d have some awesome tasting wings. IF you wanted to skip the deep fry.

But I have to ask you to try the deep fry this time…you won’t be disappointed….

So after you bake them, coat them in some seasoned flour and then the can take a dip in the hot oil.

Let them drain off and cool a little and then toss them in that whiskey glaze.

 

whiskey-wings-dip

 

Lot’s of napkins for these wings…and lots of beer!

 

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Whiskey Wings

  • Author: Dan

Description

Serves 4-6


Ingredients

  • 3 lbs. chicken wings, separated
  • 1 c. flour
  • 1/4 c. plus 1 T. McCormick® Grill Mates Brown Sugar Bourbon Seasoning
  • 2 t. salt, divided
  • vegetable oil for frying

For the Whiskey Glaze

  • 6 cloves of garlic, grated with a hand grater or chopped very fine
  • 1 T. canola oil
  • 1/2 c. water
  • 3/4 c. pineapple juice
  • 3/4 c. brown sugar
  • 1/2 c. teriyaki sauce
  • 1/2 c. Crown Royal Whiskey
  • 1/4 t. cayenne pepper
  • 1 1/2 T. cornstarch mixed with 1 1/2 T. of water

Instructions

  1. Heat the oven to 400º, and also start heating a large pot filled half way with oil over medium heat.
  2. Season the wings with 1 t. of the salt and 1/4 c. of the grill seasoning.
  3. Bake for 25 minutes.
  4. While the wings are in the oven you can start the glaze. Heat the oil in a small pan and cook the garlic for 30 seconds, careful not to let it burn.
  5. Carefully add the whiskey and let it cook down for 2 minutes.
  6. Next add the rest of the glaze ingredients (except the cornstarch mixture) and cook, simmering for 10 minutes.
  7. Pour in the cornstarch mixture to thicken the glaze. Bring to a boil and cook for another 10 minutes, then set aside.
  8. Combine the flour, the remaining tablespoon of grill seasoning and the other teaspoon of salt in a large bowl.
  9. After the wings have cooled coat them with the flour mixture shaking off the excess.
  10. Once the oil temperature reaches 350º, fry the wings for 2-3 minutes until the coating is light brown in color and crispy.
  11. Toss the wings in the whiskey glaze and serve.

Notes

If you don’t have a thermometer for the oil, stick the handle of a wooden spoon in the oil. If it bubbles then your oil is ready.
Alternately, if you don’t want to fry, you can stop after the wings have been baked, toss them in the glaze and serve.

 

15 Responses

  1. I have whiskey and I have wings. Seems like fate that this recipe should show up today. My husband will love me forever (and buy me things!) if I make these for him. Thank you so much! We are big fans of your buffalo fries too, by the way!

  2. Barbara Flora

    Great flavors. I didn’t fry the wings. I baked them and added a little extra cornstarch to the Whiskey Sauce. I poured the sauce over the wings and mixed them with some cilantro. DELICIOUS!

    1. Hi Rob – yes, c. Stands for cup. So that’s 3/4 of a cup. That’s using a standard set of measuring cups. Does that answer your question? I’m not sure what you mean by how big?

      1. Rob

        Hi Dan thanks for your reply. I now realise that is pretty standard measure so excuse me for my naivety! Also do if I can’t find the brown sugar bourbon seasoning (not sure I can find it in the UK) what other alternative can you suggest?

        1. No naivety was thought at all – I just learned to cook a year an a half ago so everything is new to me to! If you can’t find the McCormick Brown Sugar Bourbon (you can always order it on Amazon for pretty cheap) I would just make a dry rub with some brown sugar, cayenne pepper, garlic powder and salt. It won’t taste exactly the same, but the wings will be great anyway! It’s really all in the sauce…good luck! Let me know if there’s anything else I can do to help!

  3. Aisha

    Made these last night per your recipe exactly. These were delicious and we really enjoyed them. The sauce is addictive!!! I’m already thinking of new ways to use that sauce LOL

  4. Valerie

    When you bake these, are they just on a typical cookie sheet or did you bake them on a wire rack on a cookie sheet? If just a cookie sheet, did you do anything to keep them from sticking to the cookie sheet?

    I’m making these for some friends this weekend. Thanks!

    1. Hi Valerie, actually these wings are fried, not baked. You could bake them if you wanted to but you’d have to skip the crispy coating like I mentioned in the post. So you could just bake them a few minutes longer and then toss in the whiskey glaze. But they really are so amazing with the crispy breading!

  5. Pingback : Recipe Roundup: Chicken Wings by Karyl's Kulinary Krusade

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