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Whiskey Spiced Chicken Wings
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Ingredients:
2 - 2 1/2 lbs Fresh Chicken Wings
Spice Rub
2 Tbsp Brown Sugar
1/8 Tsp Paprika
1 Tsp Salt
1 Tsp Black Pepper
1 Tsp Coriander
1 Tsp Garlic Powder
1 Tsp Onion Powder
1/4 Tsp Cayenne
1/2 Tsp Dried Basil
1/2 Tsp Celery Salt
Whiskey Sauce
1/2 Cup Whiskey or Bourbon, brand of choice
1/2 White Onion, finely diced
1/4 Cup Water
2 Tbsp Brown Sugar
1/2 Cup Ketchup
2 Tbsp Tomato Paste
1 Tbsp Balsamic Vinegar
2 Tbsp Molasses
1 Tbsp Worcestershire Sauce
1/4 Tsp Hickory Liquid Smoke
1-2 Dashes Hot Sauce
Combine the dry rub ingredients in a Ziplock bag. Add the chicken wings and toss to coat. Seal the bag and refrigerate for at least 4 hours but up to overnight.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Remove the chicken wings and place on the baking sheet, evenly spaced apart.
Bake for 40 minutes or until cooked through and an internal temperature of 165 degrees F is reached.
While the wings are baking, prepare the sauce. Add the whiskey/bourbon and onion to a saucepan. Bring to a boil and continue to boil for 5-10 minutes or until the liquid is reduced by at least half.
Add the water, brown sugar, ketchup, tomato paste, balsamic vinegar, molasses, Worcestershire sauce, liquid smoke, and hot sauce. Stir to combine. Bring to a boil then reduce the heat to simmer for 10-15 minutes. Remove from the heat.
Once the chicken is done baking, remove the wings to a large bowl. Add 1 - 1 ½ cups of the sauce and toss to coat.
Place the wings back on the baking sheet and bake for an additional 5 minutes to allow the sauce to caramelize.
Remove from the oven and serve immediately with additional sauce brushed over the top or served on the side for dipping. Enjoy!
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Combine the dry rub ingredients in a Ziplock bag. Add the chicken wings and toss to coat. Seal the bag and refrigerate for at least 4 hours but up to overnight.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Remove the chicken wings and place on the baking sheet, evenly spaced apart.
Bake for 40 minutes or until cooked through and an internal temperature of 165 degrees F is reached.
While the wings are baking, prepare the sauce. Add the whiskey/bourbon and onion to a saucepan. Bring to a boil and continue to boil for 5-10 minutes or until the liquid is reduced by at least half.
Add the water, brown sugar, ketchup, tomato paste, balsamic vinegar, molasses, Worcestershire sauce, liquid smoke, and hot sauce. Stir to combine. Bring to a boil then reduce the heat to simmer for 10-15 minutes. Remove from the heat.
Once the chicken is done baking, remove the wings to a large bowl. Add 1 - 1 ½ cups of the sauce and toss to coat.
Place the wings back on the baking sheet and bake for an additional 5 minutes to allow the sauce to caramelize.
Remove from the oven and serve immediately with additional sauce brushed over the top or served on the side for dipping. Enjoy!
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