Bourbon Maple Glazed Chicken Wings
Bourbon Maple Glazed Chicken Wings takes roughly 50 minutes from beginning to end. For 93 cents per serving, you get a hor d'oeuvre that serves 15. One portion of this dish contains around 6g of protein, 6g of fat, and a total of 145 calories. This recipe from Simply Recipes requires black pepper, maple syrup, butter, and onion. This recipe is liked by 238 foodies and cooks. Overall, this recipe earns a rather bad spoonacular score of 18%. Similar recipes are Bourbon Maple Glazed Chicken Wings, Sticky Maple Bacon Bourbon Chicken Wings, and Maple Glazed Chicken Wings.
Servings: 15
Preparation duration: 5 minutes
Cooking duration: 45 minutes
Ingredients:
1/2 teaspoon black pepper
1/2 cup bourbon whisky
1 Tbsp butter
2 pounds chicken wings
3/4 cup maple syrup (grade A)
2 Tbsp grated onion (use small hole grater)
2-inch sprig fresh rosemary (or 1 teaspoon dry)
1 1/2 teaspoon salt
1/4 teaspoon Tabasco (more or less to taste)
2 Tbsp tomato paste
Equipment:
sauce pan
whisk
plastic wrap
bowl
roasting pan
stove
oven
baking pan
aluminum foil
frying pan
Cooking instruction summary:
1 Make the bourbon maple glaze: Melt butter in a medium saucepan on medium heat. Add the grated onion and cook for 2 to 3 minutes. Add the bourbon whisky, the maple syrup, tomato paste, rosemary, salt, pepper, and Tabasco. Whisk to combine. Bring to a low simmer. Simmer for 5 minutes. 2 (Optional) Marinate the wings in the glaze: If you want you can marinate the wings for an hour, or overnight in the glaze. Just let the glaze cool for a few minutes, then toss half of the glaze mixture in a bowl with the wings, cover with plastic wrap and chill. Reserve the remaining half of the glaze mixture to glaze the wings at the end. 3 Coat wings with glaze and arrange on roasting pan: Preheat oven to 350F. If you haven't marinated the wings, place them in a bowl and pour half of the bourbon maple sauce over the wings, returning the remaining sauce to the stovetop. Toss the wings with the sauce to coat. Arrange the wings on an oiled, foil-lined baking pan, with space between each wing. 4 Roast the wings: Roast the wings at 350F for 20 minutes, then turn the wings over and roast them an additional 15 to 25 minutes, or until nicely browned. Lower the heat or remove from oven if the wings start getting too dark. 5 Boil remaining glaze until thickened: While the wings are roasting, boil the remaining sauce until it thickens slightly and can coat the back of a spoon, then remove from heat. If it is taking too long for the sauce to reduce, pour it into a wide shallow pan and bring to a boil. The wider pan will make sauce evaporate more easily. 6 Coat cooked wings in glaze: When wings are done, remove them to a bowl and toss with the remaining sauce.
Step by step:
1. 1 Make the bourbon maple glaze: Melt butter in a medium saucepan on medium heat.
2. Add the grated onion and cook for 2 to 3 minutes.
3. Add the bourbon whisky, the maple syrup, tomato paste, rosemary, salt, pepper, and Tabasco.
4. Whisk to combine. Bring to a low simmer. Simmer for 5 minutes.
5. 2 (Optional) Marinate the wings in the glaze: If you want you can marinate the wings for an hour, or overnight in the glaze. Just let the glaze cool for a few minutes, then toss half of the glaze mixture in a bowl with the wings, cover with plastic wrap and chill. Reserve the remaining half of the glaze mixture to glaze the wings at the end.
6. 3 Coat wings with glaze and arrange on roasting pan: Preheat oven to 350F. If you haven't marinated the wings, place them in a bowl and pour half of the bourbon maple sauce over the wings, returning the remaining sauce to the stovetop.
7. Toss the wings with the sauce to coat.
8. Arrange the wings on an oiled, foil-lined baking pan, with space between each wing.
9. 4 Roast the wings: Roast the wings at 350F for 20 minutes, then turn the wings over and roast them an additional 15 to 25 minutes, or until nicely browned. Lower the heat or remove from oven if the wings start getting too dark.
10. 5 Boil remaining glaze until thickened: While the wings are roasting, boil the remaining sauce until it thickens slightly and can coat the back of a spoon, then remove from heat.
11. If it is taking too long for the sauce to reduce, pour it into a wide shallow pan and bring to a boil. The wider pan will make sauce evaporate more easily.
12. 6 Coat cooked wings in glaze: When wings are done, remove them to a bowl and toss with the remaining sauce.
Nutrition Information:
covered percent of daily need
