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.
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INGREDIENTS For Cake: 2 cups all-purpose flour 2 tsp. baking powder 1 tsp. baking soda 1 ½ tsp. ground cinnamon ½ tsp. ground nutmeg ½ tsp. salt 1 cup granulated sugar ½ cup brown sugar (packed) 1 cup vegetable oil 4 large eggs (room temperature) 2 tsp. vanilla extract 2 ½ cups carrots (finely grated) ½ cup crushed pineapple (drained) ¾ cup chopped walnuts or pecans (optional) For Frosting: 8 oz. cream cheese, softened ½ cup unsalted butter, softened 3-4 cups confectioner’s sugar 1 teaspoon vanilla extract Pinch of salt INSTRUCTIONS For Cake: Prep: Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix Wet Ingredients: In a large bowl, whisk the granulated sugar, brown sugar, oil, eggs, and vanilla until the mixture is smooth and well-blended. Combine: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Gently fold in the grated carrots, drained pineapple, and nuts (if using). Bake: Divide the batter evenly between the two pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool: Let the cakes cool completely in the pans (or chill them) before frosting. For Cake: Make Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the confectioner’s sugar, then mix in the vanilla and a pinch of salt. Beat until the frosting is light and fluffy. Assemble: Place one cake layer on a serving plate and spread frosting evenly over the top. Place the second layer on top and frost the top and sides of the entire cake. Garnish: If desired, garnish with extra nuts or a light dusting of cinnamon.
INGREDIENTS 1 lb. carrots (peeled and cut into 2-3 inch sticks, or whole small carrots) 1 Tbsp. olive oil 1 Tbsp. unsalted butter 2 Tbsp. honey 1 tsp. fresh thyme leaves (or ½ tsp. dried thyme) ¼ tsp. salt ⅛ tsp. black pepper 1 Tbsp. orange juice (optional) ½ tsp. orange zest (optional) 1 Tbsp. chopped parsley (for garnish) INSTRUCTIONS Parboil the Carrots: Bring a pot of salted water to a boil. Add the carrots and cook for 4-5 minutes until just tender but still slightly firm. Drain and set aside. Make the Glaze: In a large skillet over medium heat, add the olive oil and butter. Once the butter has melted, stir in the honey and thyme. Glaze and Caramelize: Add the carrots to the skillet and toss to coat evenly. Cook for 5-7 minutes, stirring occasionally, until the carrots are tender and lightly caramelized. Season and Finish: Season with salt and pepper. Stir in the orange juice and zest (if using) and cook for another 1-2 minutes until the glaze thickens and coats the carrots. Garnish and Serve: Remove from the heat, sprinkle with fresh parsley, and serve warm.
