Bourbon Chicken Wings
I featured these Bourbon chicken wings over at Craft Magazine a few weeks ago. They are simple to make, and are devilishly good with a fresh parsley and green tomato dip. Chicken wings are usually very cheap to buy from the local butcher, because they have a lot of bone in them and don’t have a very prominent flavour. A spicy marinade makes them ideal as a snack or as part of a larger meal.
The slightly smoky taste of the bourbon works well in this recipe, blending the sweetness of the demerera sugar and the salt of the soy sauce. The mustard and garlic work together to give the wings a fuller flavor, meaning that they can compete on equal terms with the spicy red meat dishes that are so often served at barbecues.
16 Chicken wings
3 Fingers of Bourbon Whisky
4 Cloves of garlic, crushed
3 tbsp Demarera sugar
2 Chilli peppers, finely diced
1 tbsp of Soy sauce
1 tsp Mustard powder
Mix the ingredients together in a bowl, and stir until all the sugar has dissolved. If you have trouble getting the sugar to dissolve, warm the mixture slightly and try again.
Add the chicken to the marinade and leave it overnight to mature.
Cook the wings in an oven for about 45 minutes on gas mark 7. Turn the heat up to gas mark 9 near the end of the cooking time to get a crisp, caramel skin. Serve on a plate with a green salad or parsley garnish. The wings are also good with a barbecue sauce and rice with vegetables.