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Baked Spicy Bourbon Chicken Wings

Serves 8
431 calories per serving

Crispy Baked Chicken Wings

> 4 lbs chicken wings
> 2 tbsp baking powder
> 1 tsp salt

Spicy Bourbon Wing Sauce

> 2 tbsp butter
> 1 cup finely minced onion
> 3 garlic cloves, minced
> 1 cup Bourbon, divided
> 3/4 cup ketchup
> 1/2 cup hot pepper sauce
> 1/4 cup tomato paste
> 3 tbsp packed golden brown sugar

To Serve:

> carrots
> celery
> Litehouse ™ Homestyle Ranch
> Litehouse ™ Chunky Blue Cheese

Crispy Baked Chicken Wings

Lay the wings on a rack on a rimmed baking tray and let them dry in the fridge overnight. Alternatively, pat them dry with paper towels.
Preheat the oven to 250 degrees F. Put one oven shelf in the lower quarter of the oven and one in the top quarter.
Place the wings in a large zip closure bag. Add the baking powder and salt. Shake the bag to coat the wings evenly.
Line the tray with foil. Spray the rack on the baking tray with oil. Place the wings skin side up on the rack. Bake on the lower shelf in the oven for 30 minutes.
Then move the tray up to the higher shelf and turn the oven up to 425 degrees F. Bake for a further 40 to 50 minutes, rotating the tray halfway through. The wings do not need to be turned over. The wings are ready when they are dark golden brown and the skin is very cripsy.

Spicy Bourbon Wing Sauce

While the wings are baking. Melt butter in heavy large saucepan over medium-high heat. Add onion and garlic; saute until golden brown, about 5 minutes. Add 3/4 cup Bourbon; boil until most of liquid is absorbed, 6 to 8 minutes. Whisk in 1/4 cup Bourbon, ketchup, hot pepper sauce, tomato paste, and brown sugar. Bring to boil. Reduce heat and simmer until sauce thickens slightly, stirring occasionally, about 10 minutes.
When the wings finish cooking, place half of them in a large bowl and drizzle some sauce over the top. Toss the wings in the bowl to coat completely. Plate the wings and repeat with the remaining wings.
Serve immediately with Litehouse Homestyle Ranch or Chunky Blue Cheese dressing, carrots and celery.


Recipe provided by Litehouse

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