Skip to main content

Crispy Whiskey Wings #ChickenWingDay

By

Today the Festive Foodies are celebrating National Chicken Wing Day. Host Christie of A Kitchen Hoor's Adventures asked: "Do you dry rub? Toss in sauce? Or just marinate and cook? How do you wing?"

Ain’t nothing but a chicken wing! Chicken Wing Day recipes

Crispy Whiskey Wings

I have made a lot of different chicken wing recipes. I've even won recipe contests with my chicken wings. But, for this event, I wanted to do something with whiskey in the sauce. It was a hit!

Ingredients (serves 6-8)
  • 4 to 5 pounds chicken wings, separated into drumettes and wings (tips discarded)
  • 1/4 C olive oil
  • freshly ground salt
  • freshly ground pepper

 Whiskey Mustard Sauce
  • 1 C chicken stock
  • 3 T whiskey
  • 1 to 2 T minced garlic (depending on how garlicky you like things)
  • 2 t ground mustard 
  • freshly ground salt
  • freshly ground pepper


Procedure
Preheat the oven to 450° F. Line baking sheet with parchment paper or a silicone mat.

In a large mixing bowl, toss the wings with oil and season with salt and pepper. Place wings - skin side up - on the prepared baking sheet. Roast them for 45 to 50 minutes. They will be cooked through and the skin nicely browned and crisped.

While the wings roast,whisk all of the remaining ingredients together to in a large skillet. Bring to a boil, then reduce heat to a simmer and cook until thickened.


When the wings are done, add them to the sauce. and toss to coat, using clongs...or tongs. Serve hot.
Labels:

Comments

  1. A Day in the Life on the FarmJuly 29, 2019 at 12:09 PM

    You had me at whiskey. How do you make wings better? Add booze, of course.

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

Homemade Lorna Doone Cookies #SundayFunday

By
Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry...
6 comments
Read more

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce...
1 comment
Read more