Bbq Jack Daniels Style Honey Baked Wings Recipe 455

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JACK DANIEL'S HONEY BARBECUE BAKED CHICKEN WINGS



Jack Daniel's Honey Barbecue Baked Chicken Wings image

Small Batch Jack Daniel's Honey Barbecue Baked Chicken Wings are crispy chicken wings baked in the oven then tossed in a sweet honey barbecue sauce made with Jack Daniel's Tennessee Honey whiskey.

Provided by Carla Cardello

Categories     Wings

Time 1h5m

Number Of Ingredients 15

6 chicken wing pieces, thawed and patted dry
1 tablespoon vegetable or olive oil
Salt, to taste
2 tablespoons Jack Daniel's Tennessee Honey whiskey*
1/4 cup minced onion
1 garlic clove, minced
1/4 cup ketchup
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon Worcestershire sauce
1 tablespoon brown sugar
1 tablespoon molasses
1 tablespoon tomato paste
2 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

  • Preheat the oven to 400F. Line a roasting pan or rimmed baking sheet with foil and set a flat wire rack on top. Lightly grease with cooking spray.
  • In a large bowl, toss together the wings, oil, and a few big pinches of salt.
  • Spread into a single layer on the rack. Bake 50-60 minutes or until crispy and internal temperature reaches 165F on a digital thermometer.
  • While the wings are cooking, make the sauce: In a medium saucepan, heat the Jack Daniel's. Once hot, add the onion and a big pinch of salt. Cook until the onion starts to soften, about 5 minutes.
  • Add the garlic and cook 1 minute or until fragrant.
  • Whisk in the ketchup, vinegar, Worcestershire sauce, brown sugar, molasses, tomato paste, honey, and salt. Bring to a boil.
  • Cook until reduced and thickened, about 5-10 minutes, stirring often.
  • Once the wings are done, toss the wings in the sauce and serve immediately.

BBQ JACK DANIEL'S STYLE: HONEY BAKED WINGS RECIPE - (4.5/5)



BBQ Jack Daniel's Style: Honey Baked Wings Recipe - (4.5/5) image

Provided by á-48098

Number Of Ingredients 17

Chicken:
24 chicken wings, thawed and pat dry
Salt
Black Pepper
Vegetable Oil
Sauce:
1/2 cup Jack Daniel's Tennessee Honey whiskey
1/2 cup onion, chopped
4 cloves garlic, minced
1 cup ketchup
2 tablespoons vinegar
2 teaspoons worcestershire sauce
4 tablespoons brown sugar
3 tablespoons molasses
4 tablespoons tomato paste
3 tablespoons honey
Dash of cayenne pepper

Steps:

  • Preheat the oven to 400F. Place a wire rack above a rimmed baking sheet lined with foil. Add an additional rack & foil-lined baking sheet if all wings will not fit in a single layer on one. Coat the wings in vegetable oil in a large bowl, add a sprinkle of salt and pepper, then toss. Make a single layer of wings on each rack, above the baking sheet. Bake 50-60 minutes or until crispy and fully cooked. While the wings cook, heat the Jack Daniel's in a saucepan. Once hot, add onion and garlic. Cook until the onions start to soften. Stir in the ketchup, vinegar, Worcestershire sauce, brown sugar, molasses, tomato paste, and honey. Bring to a boil. Cook until the sauce is reduced and thickened, about 10-15 minutes, stirring frequently. Once wings are baked and crispy, toss them in the sauce and serve immediately.

JACK DANIELS BBQ BONELESS CHICKEN WINGS RECIPE - (4.7/5)



Jack Daniels BBQ Boneless Chicken Wings Recipe - (4.7/5) image

Provided by Susan52

Number Of Ingredients 22

3 boneless skinless chicken breasts (cut into 1" chunks)
Oil (for deep frying)
1 cup all purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/2 teaspoon paprika
1 egg
1 cup milk
Jack Daniel's BBQ Sauce-
1 small onion (diced)
4 garlic cloves (minced)
1/2 cup Jack Daniel's
2 cups ketchup
1/4 cup vinegar
2 tablespoons tomato paste
1/4 cup Worcestershire sauce
One third cup brown sugar
2 tablespoons liquid smoke
1/2 teaspoon pepper
1/2 teaspoon salt

Steps:

  • In a medium saucepan combine onion, garlic, and Jack Daniel's. Bring to a boil. Reduce heat and simmer for about 7 minutes or until the onion is translucent. Add ketchup, vinegar, tomato paste, Worcestershire sauce, brown sugar, liquid smoke, pepper, and salt. Mix well and simmer for 20 minutes. Puree in a food processor or blender. At this point the sauce can be refrigerated for at least 24 hours. You can also use it right away on the wings. Heat oil in a deep-fryer to 375 degrees. In a large bowl combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika. In a small bowl whisk together egg and milk. Dip each piece of chicken in the egg mixture, and then roll in the flour mixture. Repeat so that each piece of chicken is double coated. Refrigerate the breaded chicken for 20 minutes. Fry chicken in the hot oil in batches until the outside is nicely browned and the juices run clear (about 5 minutes per batch). The internal temperature of the chicken should be 165 degrees. Drain on paper towels. Repeat until all of the chicken is gone. Mix cooked chicken pieces with the BBQ sauce and serve.

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