Anyone can make good chicken wings but it takes more time, and just a few secret ideas, to make them great. Additionally, most people fry wings but we have found that we get a deeper flavor by baking them. You might want to ask what makes these wings Kentucky wings? Well, Bourbon of course!
Secrets and techniques? Everything starts with a great bourbon glaze, and delicious dipping sauces. In fact, we just improved this recipe by experimenting with a slightly different baking temperature, Old Bay hot sauce and a more extensive use of the bourbon. (Yep, 2 cups is a lot of good bourbon!)
Make these crispy and juicy wings and everyone will want to know your secrets, but 90% of them will never take the time to do them right. Such is life.
”ChickenWings”
Wings
4 Pounds of Wings
1 Tablespoons Smoked Paprika
1 Teaspoon Onion Powder
2 Teaspoon Garlic Powder
1 1/2 Teaspoons of White Sugar
2 Tablespoons Olive Oil
Glaze
2 Cups of Good Bourbon
1/2 Cup Good Maple Syrup
1/2 Cup Dark Brown Sugar
1/4 Cup Apple Cider Vinegar
2 Tablespoons Soy Sauce
1/8 Cup Old Bay Hot Sauce (Hotter? Go 1/4 Cup)
Toppings
1/4 Cup Chopped Toasted Peanuts
6 Chopped Scallions
BLUE CHEESE DRESSING (On This Website) or RANCH DRESSING (On this Website)
Directions
- Preheat oven to 400 Degrees.
- Toss the wings and all listed ingredient in a large bowl, after removing the wing tips.
- Put all glaze ingredients in a sauce pan.
- Bring glaze to a boil and then cook over medium heat until the glaze becomes a thin syrup. (13-16 minutes)
- Put the wings on a parchment paper lined sheet pan in one layer.
- Bake for 20 minutes.
- Increase the oven temperature to 450 degrees.
- Turn the wings over and bake for 10 more minutes. The skin should be brown.
- Put the wings in a large bowl and toss with the glaze.
- Then put them back on the sheet pan and bake 10 more minutes.
- Put them back in the bowl, pour any sheet pan liquid on them, and toss again.
- Put the wings on your serving platter and sprinkle the peanuts and scallions over the top.
