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These are by far "the best" chicken wings I've ever had. I did however, substitute apple juice for the bourbon, and the wings tasted great!
Bourbon Chicken Wings
2 lbs. chicken wings (See *Note)
vegetable oil cooking spray (used to cook the wings)
1/4 cup brown sugar, firmly packed
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 cup less sodium soy sauce
1/4 cup bourbon (or apple juice)
2 Tablespoons ketchup
1.) In a bowl, combine the brown sugar, garlic powder, ginger, soy sauce, bourbon (or apple juice) and the ketchup.
2.) Lightly coat a large non-stick skillet with cooking spray.
3.) Place wings in the skillet, and pour the sauce evenly over the chicken.
4.) Cover skillet, and cook the wings over medium heat for 16-18 minutes, or until chicken is no longer pink inside. Be sure to turn the wings often, to prevent them from sticking to the skillet.
5.) Serve wings on a plate or platter, and spoon any additional sauce from the skillet, over the chicken.
6.) Servings: 2-3 (12 wings, or possibly 6 wings and 6 drumettes.)
7.) *Note: When preparing this recipe, I used 6 wings and 6 drumettes (about 2 lbs.). Also, cooking time may vary when preparing the wings. The 1st time I prepared them, they were done cooking within 18 minutes. The 2nd time I prepared them, they were done cooking within 16 minutes.
Photo of wings being cooked in a non-stick skillet.
Bourbon Chicken Wings
2 lbs. chicken wings (See *Note)
vegetable oil cooking spray (used to cook the wings)
1/4 cup brown sugar, firmly packed
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 cup less sodium soy sauce
1/4 cup bourbon (or apple juice)
2 Tablespoons ketchup
1.) In a bowl, combine the brown sugar, garlic powder, ginger, soy sauce, bourbon (or apple juice) and the ketchup.
2.) Lightly coat a large non-stick skillet with cooking spray.
3.) Place wings in the skillet, and pour the sauce evenly over the chicken.
4.) Cover skillet, and cook the wings over medium heat for 16-18 minutes, or until chicken is no longer pink inside. Be sure to turn the wings often, to prevent them from sticking to the skillet.
5.) Serve wings on a plate or platter, and spoon any additional sauce from the skillet, over the chicken.
6.) Servings: 2-3 (12 wings, or possibly 6 wings and 6 drumettes.)
7.) *Note: When preparing this recipe, I used 6 wings and 6 drumettes (about 2 lbs.). Also, cooking time may vary when preparing the wings. The 1st time I prepared them, they were done cooking within 18 minutes. The 2nd time I prepared them, they were done cooking within 16 minutes.
Photo of wings being cooked in a non-stick skillet.
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