1 to 2 servings
YouTube instructional video is at the bottom.
What you’ll need
2 pounds chicken wingette and drumette sections
Bourbon Whiskey
Soy sauce
Honey
Brown sugar
Cornstarch
Fresh ginger
Garlic
Seasonings
Salt
Black pepper
Tony Chachere’s creole seasoning
Onion powder
Garlic powder
Red Pepper flakes
Vegetable or Canola oil
Tools you’ll need
4-quart pot, saucepan or deep fryer
Thermometer (If you are using a 4-quart pot or saucepan)
Cooling rack (with a pan underneath it)
Mesh Straining spoon
Garlic press
Preparation of ingredients
Garlic and Ginger
Step 1- Press 1 to 2 teaspoons 0.3-ounes in weight of Fresh ginger with the garlic press. Also press 1 large clove of garlic with the garlic press and set aside.
Step 2- Add chicken wing pieces into a strainer and rinse with cold water. From there transfer chicken wing pieces into a medium-sized bowl and set aside.
Bourbon sauce Part 1
Preheat fire to medium heat.
Step 3-Add 2/3 cup water, 3/4 cup Bourbon whiskey, 5 teaspoons soy sauce, 2 tablespoons honey, 3 tablespoons brown sugar, 1/4 heaping teaspoon red pepper flakes, 1/2 teaspoon onion powder, pressed ginger and pressed garlic into a small pot. Stir all ingredients together and let simmer for 7 minutes.
Cornstarch mixture
Step 4- Add 1 tablespoon cold water and 1 1/2 teaspoons cornstarch into a small bowl and mix together. Once the 7 minutes cooking time is completed, add the cornstarch mixture into the bourbon sauce and stir until combined. Let simmer for 3 minutes. Turn fire off and let the sauce cool completely.
Marinating the chicken
Step 5- Add 1/2 or 1 teaspoon salt, 1/4 teaspoon black pepper, 1/2 or 1 teaspoon Tony Chachere’s creole seasoning, 1/2 or 1 teaspoon onion powder, 1/2 or 1 teaspoon garlic powder, 2 tablespoons of Bourbon sauce, and 2 to 3 tablespoons Bourbon whiskey into medium-sized bowl with chicken wing pieces in it. Coat the seasonings and the whiskey into the chicken pieces. Cover bowl with lid and place into fridge overnight until the next day.
Heating the oil
Preheat fire to medium heat. If you are using a deep fryer, set it to 350 degrees.
Step 6- Add 48 or more ounces in weight of vegetable or canola oil into a 4-quart pot or large saucepan. If you are using a deep fryer, add oil according to instructions on how much oil to add into the deep fryer. Let the oil get hot until it reaches a temperature of 350 degrees.
Frying the wings
Step 7- After the chicken is marinated, let it sit out for 30 minutes before frying. Make sure you have a cooling rack with an 11 by 17-inch baking pan underneath it ready before frying.
Step 8- Add chicken wing pieces into hot oil. Let fry for 8 to 10 minutes for small chicken wing pieces, and 10 to 12 minutes for large chicken wing pieces.
Step 9- Remove chicken wing pieces from hot oil using a mesh straining spoon and place onto a cooling rack with a baking pan underneath it. Let cool for 5 minutes.
Bourbon sauce part 2 and coating of chicken.
Step 10- Add Bourbon sauce and 1 to 2 tablespoons Bourbon Whiskey into a large bowl and stir. Add cooked chicken wing pieces and coat it by stirring of shaking of the bowl. Let the chicken soak in the bourbon sauce before serving.
YouTube instructional video
