Maple Bourbon Chipotle Chicken Wings
INGREDIENTS
1.5 lb chicken wings
For spice rub:
2 tsp olive oil to coat wings
1/8 teaspoon sea salt
1/8 teaspoon black pepper
1/8 teaspoon chipotle powder
½ teaspoon garlic powder
1 teaspoon smoked paprika
1 ½ teaspoons maple sugar
For sauce:
6 slices of bacon (cut into 1 inch pieces)
4 cloves minced garlic
1 tablespoon grated shallot
2 teaspoons chipotle chilies minced (from can of chipotles in adobo sauce)
1 tablespoon cider vinegar
2 tablespoons tomato paste
¼ cup bourbon
½ cup maple syrup
INSTRUCTIONS
- Preheat oven to 350. Place chicken wings in a large bowl and drizzle with oil to coat. Whisk together all dry ingredients from spice rub in a small bowl. Add spice rub to chicken, using your hands to coat wings evenly. Let rest for 15-20 minutes. Prepare a pan for the oven by lining with foil (for easy clean-up), and placing a wire rack in the pan. Place chicken wings skin side down in single layer on rack, and bake for 40 minutes in center of oven, turning wings over after 20 minutes. Turn over once more and broil for 4-5 minutes for crispy skin.
- While wings are baking, prepare the sauce. Cook bacon in a saucepan over medium heat until lightly browned then remove from pan. Add garlic and shallots to pan and cook for 2 minutes or until softened. Add chilies and cook for 2 more minutes. Add remaining sauce ingredients and return bacon to the pan. Bring to a boil, then turn heat down to a simmer for 15 minutes to combine the flavors. Set aside. When wings are done, cover with sauce and provide extra sauce for dipping.
Browse More Recipes!
Serves: 18 Prep: 10 Minutes INGREDIENTS 1 1/4 cups kosher salt 1 cup dark brown sugar 3 bottles (12 ounces each) Blue Moon® Belgian White 4 cinnamon sticks 4 oranges, 3 zested (about 3 tablespoons) and juiced (about 3/4 cup), 1 thinly sliced crosswise 3 star anise pods 2 tablespoons coriander seeds 1 tablespoon cardamom pods 1/2 tablespoon fennel seeds 1/2 tablespoon whole allspice 2 teaspoons ground nutmeg 1 teaspoon ground cloves INSTRUCTIONS 1. In large saucepot, heat salt, sugar and 4 cups water to a boil over high heat, stirring occasionally; remove from heat. 2. Add beer, cinnamon sticks, orange juice, orange zest, orange slices, star anise, coriander, cardamom, fennel, allspice, nutmeg, cloves and 12 cups cold water to salt mixture; use immediately or refrigerate until ready to use. CHEF TIP(S): To brine a 12 to 14 pound turkey, remove neck, giblets and liver from turkey. Place turkey in 3-gallon saucepot or bucket. Pour cooled brine over turkey; place heavy plate or bricks on top of turkey to completely submerge turkey in the brine. Refrigerate turkey in brine at least 12 or up to 18 hours. Approximate nutritional values per serving (1 serving (based on 18 (6-ounce) servings of turkey)): 319 Calories, 12g Fat, 4g Saturated Fat, 183mg Cholesterol, 303mg Sodium, 0g Carbohydrates, 0g Fiber, 0g Sugars, 0g Added Sugars, 48g Protein
Labor Day marks the perfect moment to celebrate the end of summer with a laid-back cookout or a festive picnic.
There’s something undeniably special about enjoying a meal outdoors. Grab your favorite people, head outside and savor the season before it comes to a close!
