Ladies and gentlemen, I have the perfect grilled appetizer for your summer get-togethers. How about smoky, sweet, and spicy wings with the unmistakable taste of Kentucky bourbon? Be prepared to have a reputation amongst the neighbours!
I love making wings on the grill, since they're so different than what I'm used to getting in a restaurant. Once you try them, there will be no going back. Trust me, you're about to start just staying home on wing night. These wings are rubbed with a flavourful mixture of smoked paprika, mustard, garlic, onion, and chipotle before being smoked over hickory wood chips.
A glaze consisting of bourbon, soy sauce, molasses, and butter is cooked just long enough to melt the latter; therefore, you should use a bourbon that you like, since the glaze will taste strongly of it. When the wings have had a chance to get comfortable on the smoky grill, brush them with the glaze, basting them a few times until they're ready to eat.
Amazing. Serve them up with some chunky blue cheese dressing, of course (along with lots of napkins). They'll quickly become a favourite. You may find yourself going through a bottle of Wild Turkey in no time...just a friendly warning!
Hickory Drumettes with Bourbon-Molasses Glaze: The Recipe
From "Weber's Way to Grill" by Jamie Purviance
Amanda's notes: Contrary to what you may think, this blog is not sponsored by the Weber people. What can I say? I just find myself not having to look anywhere else for great recipes for the grill.
I use salted butter and dark molasses, and the wings taste fine to me!
1 tbsp smoked paprika
2 tsp dry mustard
1 tsp kosher salt
1/2 tsp granulated garlic
1/2 tsp granulated onion
1/4 tsp ground chipotle chile
20 chicken wings, split (about 3 lbs)
2 tbsp soy sauce
2 tbsp bourbon
1 tbsp light molasses
1 tbsp unsalted butter
2 handfuls hickory wood chips, soaked in water for at least 30 min
In a large bowl mix the rub ingredients. Add the wings and toss to coat them evenly. Prepare the grill for indirect cooking over medium heat.
In a small saucepan, bring the glaze ingredients to a boil over high heat and cook just until the butter melts. Transfer to a small bowl and let cool.
Drain and scatter the wood chips over lit charcoal or put them in the smoker box of a gas grill, following manufacturer's instructions. Brush the cooking grates clean. Grill the wings over indirect medium heat, with the lid closed as much as possible, until the meat is no longer pink at the bone, 20 to 30 minutes, turning and basting with the glaze once or twice during the last 20 minutes of cooking. Serve warm.