“Winner, Winner, Chicken Dinner.”
Switching it up a little this week. Instead of cocktails, I am reviewing a wing sauce. This versatile sauce can be used with french fries, tenders, or ribs.
INGREDIENTS:
- 1/2 Cup of Wheated Bourbon
- 1 Cup of Ketchup
- 1/4 Cup of Worcestershire Sauce
- 1/4 Cup of Brown Sugar
- 5 Tbsp Rice Vinegar
- 1 Tbsp Garlic Powder
- 2 Tbsp Smoked Paprika
- 2 Tbsp Kosher Salt
METHOD:
- Add the bourbon to a large saucepan, and ignite the liquid directly using a long match or stick lighter.
- Allow it to burn for 10 seconds. If the spirit doesn’t extinguish naturally, cover with a tight-fitting, heat-proof lid.
- Stir in the remaining ingredients and cook over medium heat for around 3 minutes, stirring occasionally to ensure the dry ingredients dissolve and the sauce does not splatter out the pan.
- Add wings to the bowl and pour Bourbon Wing Sauce over and toss.
REVIEW:
I made this sauce the night before because I wanted the ingredients to have time to marry together. The sauce has just enough bourbon flavor to satisfy the palate but leaves you wanting more. All and all it was an okay sauce, nothing that made me stand up and do the “funky chicken.”
