WHISKY WINGS RECIPES

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

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.