Jameson Irish Whiskey BBQ Glazed Wings

• •3.5 lb chicken wings, split into flats and drumettes, tips removed
• •1.5 tablespoon aluminum-free baking powder
• •1.5 teaspoon kosher salt
• •1 teaspoon freshly ground black pepper
• •1 teaspoon garlic powder
• •1 teaspoon smoked paprika
• •2 tablespoon unsalted butter
• •3 garlic cloves, minced
• •0.8 cup Jameson Irish Whiskey
• •1 cup ketchup
• •0.5 cup dark brown sugar, packed
• •3 tablespoon apple cider vinegar
• •2 tablespoon Worcestershire sauce
• •1 tablespoon Dijon mustard
• •0.3 teaspoon cayenne pepper
• •2 tablespoon scallions, thinly sliced

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil and set an oven-safe wire cooling rack directly inside the sheet. Lightly grease the rack with cooking spray.

2. 2

   Pat the chicken wings completely dry using paper towels. In a large bowl, whisk together the baking powder, kosher salt, black pepper, garlic powder, and smoked paprika.

3. 3

   Add the dried wings to the spice mixture and toss thoroughly until every piece is evenly coated.

4. 4

   Arrange the wings in a single layer on the prepared wire rack, skin-side up, leaving space between pieces for air circulation.

5. 5

   Bake for 45 to 50 minutes, flipping the wings halfway through, until the skin is blistered, deeply golden, and thoroughly crisp.

6. 6

   While the wings bake, melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

7. 7

   Pour in the Jameson Irish Whiskey carefully. Bring to a gentle boil and simmer for 3 to 4 minutes until the alcohol smell dissipates and the liquid reduces by about half.

8. 8

   Whisk in the ketchup, dark brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, and cayenne pepper. Lower the heat to medium-low and simmer gently for 10 to 12 minutes, stirring occasionally, until glossy and thickened into a glaze.

9. 9

   Transfer the baked crispy wings to a large heatproof mixing bowl. Pour half of the warm Jameson BBQ glaze over the wings and toss vigorously to coat.

10. 10

    Place the coated wings back onto the wire rack and broil on high for 2 to 3 minutes until the glaze caramelizes and bubbles.

11. 11

    Remove from the oven, drizzle with the remaining glaze, transfer to a serving platter, and garnish with sliced scallions.

Chef's Tips

• 💡Drying the chicken wings thoroughly with paper towels is the most important step for achieving ultra-crispy skin without deep frying.
• 💡Ensure you use aluminum-free baking powder, not baking soda, to avoid any bitter metallic aftertaste.
• 💡If you prefer a smokier sauce, add 1/4 teaspoon of liquid smoke or a pinch of chipotle chili powder to the barbecue reduction.