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!
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.
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.
Lot’s of napkins for these wings…and lots of beer!
- 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
- Heat the oven to 400º, and also start heating a large pot filled half way with oil over medium heat.
- Season the wings with 1 t. of the salt and 1/4 c. of the grill seasoning.
- Bake for 25 minutes.
- 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.
- Carefully add the whiskey and let it cook down for 2 minutes.
- Next add the rest of the glaze ingredients (except the cornstarch mixture) and cook, simmering for 10 minutes.
- Pour in the cornstarch mixture to thicken the glaze. Bring to a boil and cook for another 10 minutes, then set aside.
- Combine the flour, the remaining tablespoon of grill seasoning and the other teaspoon of salt in a large bowl.
- After the wings have cooled coat them with the flour mixture shaking off the excess.
- Once the oil temperature reaches 350º, fry the wings for 2-3 minutes until the coating is light brown in color and crispy.
- Toss the wings in the whiskey glaze and serve.
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.