Chicken Wings With Bourbon Molasses Glaze Recipes

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BOURBON MOLASSES WINGS



Bourbon Molasses Wings image

Provided by Matt Robinson

Number Of Ingredients 8

1 cup ketchup
1/4 cup molasses
1/4 cup balsamic vinegar
1/4 cup bourbon
4 pounds chicken wingettes
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • To make sauce: In a saucepan, over medium heat, stir and cook ketchup, molasses, vinegar and bourbon until boiling. Lower heat to medium-low and simmer until slightly thickened, about 10 minutes. Remove the pan from the heat; set aside.
  • Heat oven to 475 degrees F. Line two bake sheets with foil. Toss wings in oil, salt and pepper. Divide wings between both sheets and spread to wings out into one even layer. Roast until golden brown and tender, about 35 minutes. Remove from oven and let cool for 3-5 minutes or wings easily release from foil. Transfer wings to a large bowl and toss with sauce until well coated.

BOURBON CHICKEN WINGS



Bourbon Chicken Wings image

This recipe was on a package of Village Market Frozen Chicken Wings. Apple Juice may be substituted for the bourbon. Sounds good to me!

Provided by lets.eat

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

16 frozen chicken wings
vegetable oil cooking spray
1/4 cup packed brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon powdered ginger
1/4 cup soy sauce
1/4 cup Bourbon (or apple juice)
2 tablespoons ketchup

Steps:

  • Lightly coat large non-stick skillet with cooking spray. Place frozen wings in a single layer in the prepared skillet.
  • In a small bowl, combine the remaining ingredients. Pour mixture evenly over chicken.
  • Cover and cook over medium heat 20 minutes or until chicken is no longer pink inside, turning wings often to prevent from sticking.

MOLASSES-GLAZED CHICKEN WINGS



Molasses-Glazed Chicken Wings image

Make and share this Molasses-Glazed Chicken Wings recipe from Food.com.

Provided by Mandy

Categories     Lunch/Snacks

Time 45m

Yield 20 wings

Number Of Ingredients 9

20 chicken wings
1/4 cup vegetable oil
1 cup packed brown sugar
2 tablespoons molasses
2 teaspoons paprika
2 teaspoons dried thyme
1 teaspoon garlic powder
1 1/2 teaspoons salt
1 1/2 teaspoons fresh ground black pepper

Steps:

  • Preheat oven to 180.C.
  • In a food processor or blender, combine the ingredients for the rub and process until mixture is well blended.
  • In a large bowl, toss the chicken wings in the oil until the wings are completely coated, add the molasses rub and toss again until all the wings are coated.
  • Place the seasoned wings in a large roasting pan & bake for 35-40 mins or until wings are cooked through.

Nutrition Facts : Calories 182, Fat 10.6, SaturatedFat 2.6, Cholesterol 37.7, Sodium 215.5, Carbohydrate 12.6, Fiber 0.2, Sugar 11.8, Protein 9.1

STEVE'S BOURBON BUFFALO WING SAUCE



Steve's Bourbon Buffalo Wing Sauce image

Tired of the same old red pepper and butter 'hot sauce' on your wings? Try this on your next batch for a change of pace. We're crispy wing lovers, so we always make them fried. It might work for baked wings as well, but that hasn't been tested...yet. Make your fried wings according to your favorite recipe, coat the wings in this sauce, and sprinkle with sesame seeds just prior to serving. You should be able to coat about a dozen wing pieces with the recipe. Your wings are going to be sticky but the wing lovers I hang with claim they're well worth the mess.

Provided by AdirondackKid

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Wing Sauce Recipes

Time 25m

Yield 3

Number Of Ingredients 9

¼ cup bourbon whiskey
¼ cup packed brown sugar
⅓ cup ketchup
1 tablespoon white vinegar
1 tablespoon hot sauce (such as Frank's RedHot ®)
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
1 tablespoon honey
2 tablespoons butter

Steps:

  • Stir the bourbon, brown sugar, ketchup, white vinegar, hot sauce, cayenne pepper, garlic powder, honey, and butter together in a saucepan over medium heat; cook, whisking occasionally, until the mixture begins to bubble. Reduce heat to low and cook at a gentle simmer, whisking occasionally, until the sauce thickens nearly to the consistency of maple syrup or molasses, about 15 minutes. Remove from heat and allow to cool.

Nutrition Facts : Calories 233.9 calories, Carbohydrate 30.8 g, Cholesterol 20.4 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 4.9 g, Sodium 480.5 mg, Sugar 29.7 g

SMOKY RUBBED CHICKEN WINGS WITH HONEY, BOURBON, AND MOLASSES SAUCE



Smoky Rubbed Chicken Wings with Honey, Bourbon, and Molasses Sauce image

I order chicken wings anytime I see them on a menu, and this recipe will make you realize just how incredible they can be. After a lot of trial and error, when I finally got the rub right I felt like I had unlocked a magic puzzle. There are a lot of ingredients in the rub, but they provide a perfect mix of sugar and spice, and the bourbon-spiked sauce coats the wings in yet another layer of bold flavor. If you prefer the grill to the oven, grill the wings over medium indirect heat (about 400 degrees F) for about 40 minutes, until they are almost done, before adding the sauce.

Provided by Chris Santos

Categories     appetizer

Time 6h

Yield 6 servings

Number Of Ingredients 21

1 cup store-bought spicy barbecue sauce, such as Rattler BBQ Sauce
1 cup tomato ketchup
1/4 cup molasses (not blackstrap)
1/2 cup bourbon, preferably Maker's Mark
1/2 cup honey
2 tablespoons cider vinegar
1/3 cup packed light brown sugar
1 tablespoon kosher salt
1 tablespoon ground coriander seeds
1 tablespoon sweet smoked paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried thyme
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon hot red pepper flakes
3/4 teaspoon celery salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon cayenne pepper
1/4 teaspoon dry mustard
1/4 teaspoon garlic powder
5 1/2 pounds chicken wingettes (see Cook's Note)

Steps:

  • To make the sauce: Bring all of the ingredients to a boil in a medium saucepan over medium-high heat, whisking often. Reduce the heat to medium-low and simmer, whisking occasionally to discourage scorching, until lightly thickened and reduced by about one-quarter, about 30 minutes. Remove from the heat and let cool. (The sauce can be covered and refrigerated for up to 2 weeks.)
  • To make the rub: Whisk all of the ingredients together in a small bowl.
  • Put the wingettes in a very large bowl and toss with the rub. Divide the wingettes among two 1-gallon self-sealing plastic bags, seal, and refrigerate for at least 4 hours or overnight.
  • Position racks in the top third and center of the oven and preheat the oven to 400 degrees F. Line two 18-by-13-inch half-sheet pans with aluminum foil for easy cleanup.
  • Spread the wingettes out on the baking sheets, spacing them well apart. Roast the wingettes, turning the wings over and switching the positions of the baking sheets from top to bottom and front to back halfway through cooking, until the wings are crisp and cooked through, about 40 minutes. During the last 5 minutes, brush the wings with some of the sauce. Remove the wings from the oven.
  • Position a broiler about 8 inches from the source of heat and preheat the broiler on high. In batches, broil the wings to caramelize the sauce in spots, about 3 minutes. Serve hot, with any leftover sauce passed on the side.

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