Smoky Chicken Wings W/ Honey, Bourbon, & Molasses Sauce
Smoky Chicken Wings W/ Honey, Bourbon, & Molasses Sauce
Rated 5.0 stars by 1 users
Servings
6
Prep Time
6 hours
Cook Time
25 minutes
Calories
354
Looking for a tasty way to spruce up your chicken wings? Then look no further than this recipe for smoky chicken wings with honey, bourbon, and molasses sauce. The key to cooking with bourbon is to choose a good quality spirit; after all, you don't want to end up with a subpar dish.
We recommend using a Kentucky bourbon like Maker's Mark or Woodford Reserve for the sauce. The smoke flavor comes from smoked paprika, which gives the wings a nice depth of flavor. And, of course, the honey and molasses add a sweetness that takes this dish's flavors over the top.
AuthorKitchen Science
Ingredients
1 cup spicy barbecue sauce (such as Rattler BBQ Sauce)
1 cup tomato ketchup
¼ cup molasses (not blackstrap)
½ cup bourbon, ideally Maker's Mark
½ cup honey
2 tbsp apple cider vinegar
⅓ cup light brown sugar, packed
1 tbsp of kosher salt
1 tbsp coriander seeds, ground
1 tbsp smoked sweet paprika
1 ½ tsp cumin powder
1 ½ tsp thyme dried
½ tsp allspice, ground
½ tsp ginger powder
½ tsp flakes spicy red pepper
¾ tsp celery salt
¾ tsp cayenne pepper
¼ tsp dried mustard
¼ tsp garlic powder
5 ½ lbs chicken wingettes
Directions
To make the sauce, in a medium saucepan over medium-high heat, bring all the ingredients to a boil, stirring constantly.
Reduce the heat to medium-low and cook, whisking periodically to avoid burning, for about 30 minutes, or until the sauce has softly thickened and reduced by about a quarter.
Remove from heat and set aside to cool. You can store the sauce for up to 2 weeks if covered.
To make the rub, combine all ingredients in a small mixing bowl. Toss the wingettes with the rub in a large mixing bowl. Refrigerate for at least 4 hours or overnight after dividing the wingettes between two 1-gallon self-sealing plastic bags.
Preheat the oven to 400 °F and place racks in the top third and center of the oven. Line two 18-by-13-inch half-sheet pans with aluminum foil to make cleanup easier.
Place the wingettes on the baking sheets with plenty of space between them. Roast the wingettes for about 40 minutes, flipping them halfway through and switching the baking pans' positions from top to bottom and front to back.
Brush the wings with part of the sauce during the last 5 minutes of cooking. Take the wings out of the oven.
Preheat the broiler to high and place it about 8 inches from the heat source. Broil the wings in batches for about 3 minutes until the sauce caramelizes in parts. Serve immediately, placing any remaining sauce on the side.
Recipe Note
Chicken wingettes are chicken wings with wingtips removed and sliced between the joints. Many large poultry companies sell chicken wingettes. Alternatively, you can do it yourself: With a cleaver or heavy knife, chop whole chicken wings between the joints, discard the tips or save them for another use, such as chicken stock.