From The Straits Times    |

oven-baked honey bourbon chicken wings recipe

Photo: Lau Fook Kong / ST

BOURBON HONEY CHICKEN WINGS

INGREDIENTS

12 chicken drummettes
12 chicken flats (mid-joint of a chicken wing)
100ml bourbon
100g honey
150g Dijon mustard
2 tbsp shoyu
3-4 cloves garlic, chopped
sliced scallions for garnish (optional)

DIRECTIONS

1. Rinse the chicken under running water and pat dry with paper towels. Place them in a resealable bag or in a large plastic container with a cover.
2. Place the bourbon, honey, mustard and shoyu into a mixing bowl, whisk to combine. Add the garlic. Pour the marinade into the bag or container and work it into the chicken with clean hands. Seal the bag or cover the container and refrigerate overnight.
3. About 30min before cooking, take the chicken out of the refrigerator. Line a large baking tray with foil, shiny side up. Place a metal rack – the sort used for cooling cakes – on the tray. Line the chicken on the rack and let sit at room temperature. If the tray will not fit all the chicken, cook the wings in two or more batches.
4. Strain the marinade into a small pot and discard the garlic.
5. Preheat the oven to 180 deg C. When the chicken has been sitting at room temperature for 30min, place the tray in the oven and cook for 40 to 45min, until the wings are golden brown. Let sit 5min, transfer to a serving platter and scatter the chopped scallions, if using, over the wings.
6. While the wings are cooking, bring the marinade to a boil over medium heat. Turn the heat down to medium-low and let it reduce until it coats the back of a spoon. Watch the pot and do not let the marinade bubble over. Pour into a bowl and serve with the chicken wings.