Jameson Irish Whiskey BBQ Glazed Wings
Crisp-baked chicken wings tossed in a rich, sticky homemade barbecue sauce infused with smooth Jameson Irish Whiskey, dark brown sugar, smoky spices, and tangy apple cider vinegar.
Ingredients
- •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 cloves garlic cloves, minced
- •0.75 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
- •0.25 teaspoon cayenne pepper
- •2 tablespoon scallions, thinly sliced
Instructions
- 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.
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.
Add the dried wings to the spice mixture and toss thoroughly until every piece is evenly coated.
- 4.
Arrange the wings in a single layer on the prepared wire rack, skin-side up, leaving space between pieces for air circulation.
- 5.
Bake for 45 to 50 minutes, flipping the wings halfway through, until the skin is blistered, deeply golden, and thoroughly crisp.
- 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.
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.
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.
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.
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.
Remove from the oven, drizzle with the remaining glaze, transfer to a serving platter, and garnish with sliced scallions.
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.
Recipe from TheCookbook.ai
Created by Basil Roux