LINNY THE CHEF
Thursday, January 31, 2008
Bourbon Street Buffalo Wings
For the sauce: 2 tablespoons butter 1 large shallot, chopped 2 garlic cloves, chopped 2 ounces bourbon 1/2 cup brown sugar 1/2 cup honey 1 tablespoon ancho pepper, finely chopped 8 ounces chili sauce 8 ounces barbecue sauce 3 ounces wing sauce For the wings: Oil, for frying 50 chicken wings Blue cheese dressing, for serving Bourbon, for serving For the sauce: In a large saucepan, melt the butter. Add the shallot and garlic cloves and saute, about 2 to 3 minutes. Stir in the bourbon, brown sugar and the honey to heat through, 1 minute. Next add the ancho pepper, chili sauce, barbeque sauce, and wing sauce and cook, stirring occasionally for 2 minutes. Keep warm until ready to serve. For the chicken wings: Heat oil in a deep-fryer. As you make the sauce, drop chicken wings, in batches (the amount you drop in at 1 time will depend on the size of your fryer) into the deep-fryer. Fry until golden brown on both sides. Remove the wings from the oil and drain. Add the wings to a large mixing bowl and toss in the sauce, coating each wing. Serve blue cheese dressing and 1/2 shots of bourbon, on the side, for adults to sip.
For the sauce: 2 tablespoons butter 1 large shallot, chopped 2 garlic cloves, chopped 2 ounces bourbon 1/2 cup brown sugar 1/2 cup honey 1 tablespoon ancho pepper, finely chopped 8 ounces chili sauce 8 ounces barbecue sauce 3 ounces wing sauce For the wings: Oil, for frying 50 chicken wings Blue cheese dressing, for serving Bourbon, for serving For the sauce: In a large saucepan, melt the butter. Add the shallot and garlic cloves and saute, about 2 to 3 minutes. Stir in the bourbon, brown sugar and the honey to heat through, 1 minute. Next add the ancho pepper, chili sauce, barbeque sauce, and wing sauce and cook, stirring occasionally for 2 minutes. Keep warm until ready to serve. For the chicken wings: Heat oil in a deep-fryer. As you make the sauce, drop chicken wings, in batches (the amount you drop in at 1 time will depend on the size of your fryer) into the deep-fryer. Fry until golden brown on both sides. Remove the wings from the oil and drain. Add the wings to a large mixing bowl and toss in the sauce, coating each wing. Serve blue cheese dressing and 1/2 shots of bourbon, on the side, for adults to sip.
Labels: buffalo wings, chicken
¶ 1/31/2008 03:21:00 PM 1 Comments
