WHISKEY WINGS RECIPES

WHISKEY WINGS RECIPE | RACHAEL RAY

Whiskey Wings Recipe | Rachael Ray image

A hit from Rach's Feedback festival, these tangy chicken wings are fabulous, and true to their name: Rach measures out the marinade using a shot glass!

Provided by rachael-ray

Number Of Ingredients 1

Ingredients

For the marinade: 2 shots Worcestershire sauce 2 shots whiskey or bourbon 2 shots hot sauce (such as Frank’s RedHot) 2 shots cider vinegar 24 chicken leg drummers (about 3 pounds) Salt and pepper For the sauce: 3 tablespoons butter 2 cloves garlic, minced 2 shots whiskey 1/4 cup Worcestershire sauce (optional) 1/3 cup cayenne pepper hot sauce (such as Frank’s RedHot) 1 teaspoon coarse black pepper For serving: Chopped or sliced scallions Carrot and celery sticks

Steps:

Mix the marinade ingredients in a large, resealable plastic bag. Season the drummers with salt and pepper and add them to the marinade. Refrigerate for 3 hours, then bring to room temperature.Pre-heat the smoker/oven to 300°FArrange a wire rack over a baking sheet. Arrange the drummers on the rack and slow-cook for about an hour and 15 minutes.For the sauce, melt the butter in a pan over medium heat. Add the garlic, swirl for 2 minutes, then add the whiskey, Worcestershire (if using), hot sauce and pepper. Drop the heat to low and simmer to thicken, about 10-15 minutes.Toss the drummers with sauce and top with the scallions. Serve with carrot and celery sticks alongside.

WHISKEY WINGS RECIPE | RECIPE - RACHAEL RAY SHOW

Whiskey Wings Recipe | Recipe - Rachael Ray Show image

Making Whisky Wings on the grill is Rach & John's favorite way to cook them at home.

Provided by Rachael Ray

Number Of Ingredients 29

Ingredients

24 to 36 chicken drumettes
About ¼ cup bourbon
whisky or rye
About ¼ cup Worcestershire
About ¼ cup hot sauce (Rach's go-to is Frank's RedHot)
About ¼ cup apple cider vinegar
3 to 4 cloves garlic
smashed
Kosher salt and coarse black pepper
Wood chips
for smoking (optional)
4 tablespoons butter
4 large cloves garlic
grated
chopped or pasted
Kosher salt and coarse black pepper
3 shots bourbon
whiskey or rye
½ cup hot sauce (Rach's go-to is Frank's RedHot)
optional
¼ cup Worcestershire
2 tablespoons soy sauce
½ cup chicken stock or bone broth
Celery sticks
Carrots
Green onions
Ice cold water
Blue cheese crumbles
preferably smoked

Steps:

Up to 2 days before grilling, double-bag wings in 2 resealable plastic bags
Add bourbon, Worcestershire, hot sauce, vinegar, garlic and about 1 tablespoon each salt and pepper
Press out air from the inner bag, seal, then give it a good massage to work the marinade into the chicken
Once evenly coated, press out excess air from the 2nd bag then chill in the lowest part of your refrigerator for 12 to 48 hours
Prepare a smoker or charcoal grill for 325°F to 350°F with indirect heat
If using, scatter a handful of wood chips over coals for flavor
Drain wings and put on a plastic cutting board lined with a paper towel
Roll wings off paper towel directly onto cutting board, discarding paper towel, and pat dry with more paper towels
Arrange wings on oiled grate and grill, covered, for 60 to 75 minutes, until skins are tight and crispy
Chill celery, carrots and green onions in icy water in a baking dish
For the sauce, in a small pot over medium heat, melt butter, add garlic, 1 tablespoon black pepper, and 3 shots bourbon
Cook off a bit to cook off the alcohol and let flavors concentrate a bit
Once sauce is reduced by half, add hot sauce, Worcestershire, soy sauce, and chicken stock or bone broth
Let it bubble to reduce and thicken up, 15 to 20 minutes
Remove cooked wings to mixing bowl, pour over sauce, and toss to coat
Serve on a platter with chilled fresh veggies and sprinkled with blue cheese

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