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Maple and bourbon chicken wings

Who doesn't love a sticky wing? And, who won't love them with a Bourbon sauce?!

 Dan Cooper   Spring 2021 Join us on        @thebbqmag

 #bbq365 #BBQMag #DanCooper #ChickenWings #Bourdon

 

 

 

Serves 6

 

Ingredients

 

Maple and bourbon chicken wings

  • 12 Chicken wings     

Rub

  • 1tsp sea salt
  • 1tsp ground black pepper
  • 1tsp dried oregano
  • 1tsp ground cumin
  • ½tsp chilli powder

Maple Bourbon Sauce

  • 180ml tomato sauce
  • 60ml maple syrup
  • 60ml bourbon
  • 3tbsp apple cider vinegar
  • ½ tsp chipotle chilli powder
  • Salt and pepper

 

Method

 

in the Kitchen

  1. Cut each wing into two sections at the joint, discarding the wing tips.
  2. Brush the chicken wings very lightly with oil.
  3. In a small bowl, mix all the rub ingredients, then season the wings evenly with the seasoning. Set aside at room temperature while you prepare the barbecue.
  4. Next, make the sauce. In a bowl, whisk all the sauce ingredients and set aside, ready to brush it onto the wings.

At the barbecue

  • Prepare the barbecue for indirect heat, approx. 180°-200°C. If using a 57cm charcoal barbecue you will need 1/2 chimney starter of lit Weber briquettes.
  • Brush the cooking grills clean.
  • Grill the wings over direct medium heat, with the lid closed as much as possible, for 10-15 minutes, turning once or twice.
  • Brush the chicken pieces with sauce on all sides and move them over indirect medium heat. Continue to cook, with the lid closed as much as possible, until the meat is no longer pink at the bone, approximately 20 minutes. During this time, stay vigilant, as the sugar in the sauce could burn.
  • Remove from the barbecue when they are cooked through and serve warm.

 

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