Re-Make it Mondays: Bourbon Maple Glazed Wings

As a part of my make it Mondays program, which I’m recreating some dishes that I know, love, and have tweaked over time to personal liking (which the man approves nearly all of the time), I’m making bourbon maple glazed wings. Now, per recommendation, I suggest making sure you get ample meat on your chicken wings, or opt for some sort of bite size chicken. I also recommend to try on any other style of chicken, such as thighs or breasts. This glaze is so delicious, that you’ll want to just eat it as is!

This would go good with any BBQ side dish (grilled pineapple would be good!), and maybe just by itself. I did land up tweaking the original recipe, by using Jack Daniels instead of a bourbon, but using the sour mash flavoring of Jack worked out wonderfully. Plus Dave and I love Jack Daniels to drink on occasion, so we’re always sure to have some on hand – never mind the medical uses.

Anyway, enough with the teasing. Let’s get to what you wanted to see and make: these bourbon maple glazed wings! Now keep in mind, I’m scaling this for 2 adults, so adjust accordingly.

To start off, you will need:

-3 pounds of chicken wings (if serving with side dishes, go for 2 pounds) (I’d go boneless chicken, to make it even easier to eat)

-butter to taste, at least 2 Tblsp (depending on how smooth you like things, and how much you like butter)

-½ cup bourbon

-¾ cup maple syrup (I suggest pure maple syrup, not the artificial flavored syrup)

-2 tblsp tomato paste, or half a small can

-a good bit of rosemary (I eyeballed it, it called for 1 tsp)

-salt and pepper to taste

-grated onion to taste (use a small hole grater, like on a cheese grater)

To make:

-melt butter in a saucepan, and add onion. Let it cook for a moment, and add everything but the chicken, and bring to a nice low simmer

-Preheat oven to 350

-pour a little over half over the chicken, and return the rest of the marinade to the stove, for a little more simmering time.

-place chicken on a baking sheet, and bake for 20 minutes, flip over and cook for about 10-15 minutes, until browned.

-make whatever side dishes during this time, for time efficiency.

-during the last 10-15 minutes, simmer the rest of the marinade, and make sure it will coat a spoon nicely.

-let the chicken cool slightly, and spread the rest of the marinade on the chicken, making it a nice glaze.

-Plate it all up and enjoy the amazing flavors!

Original recipe Pinterest board

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