Ingredients

The following ingredients have 7 Servings
  • 24 to 36 chicken drumettes
  • About ¼ cup bourbon
  • whisky or rye
  • About ¼ cup Worcestershire
  • About ¼ cup hot sauce (Rach's go-to is Frank's RedHot)
  • About ¼ cup apple cider vinegar
  • 3 to 4 cloves garlic
  • smashed
  • Kosher salt and coarse black pepper
  • Wood chips
  • for smoking (optional)
  • 4 tablespoons butter
  • 4 large cloves garlic
  • grated
  • chopped or pasted
  • Kosher salt and coarse black pepper
  • 3 shots bourbon
  • whiskey or rye
  • ½ cup hot sauce (Rach's go-to is Frank's RedHot)
  • optional
  • ¼ cup Worcestershire
  • 2 tablespoons soy sauce
  • ½ cup chicken stock or bone broth
  • Celery sticks
  • Carrots
  • Green onions
  • Ice cold water
  • Blue cheese crumbles
  • preferably smoked

Instruction

  • Up to 2 days before grilling, double-bag wings in 2 resealable plastic bags
  • Add bourbon, Worcestershire, hot sauce, vinegar, garlic and about 1 tablespoon each salt and pepper
  • Press out air from the inner bag, seal, then give it a good massage to work the marinade into the chicken
  • Once evenly coated, press out excess air from the 2nd bag then chill in the lowest part of your refrigerator for 12 to 48 hours
  • Prepare a smoker or charcoal grill for 325˚F to 350˚F with indirect heat
  • If using, scatter a handful of wood chips over coals for flavor
  • Drain wings and put on a plastic cutting board lined with a paper towel
  • Roll wings off paper towel directly onto cutting board, discarding paper towel, and pat dry with more paper towels
  • Arrange wings on oiled grate and grill, covered, for 60 to 75 minutes, until skins are tight and crispy
  • Chill celery, carrots and green onions in icy water in a baking dish
  • For the sauce, in a small pot over medium heat, melt butter, add garlic, 1 tablespoon black pepper, and 3 shots bourbon
  • Cook off a bit to cook off the alcohol and let flavors concentrate a bit
  • Once sauce is reduced by half, add hot sauce, Worcestershire, soy sauce, and chicken stock or bone broth
  • Let it bubble to reduce and thicken up, 15 to 20 minutes
  • Remove cooked wings to mixing bowl, pour over sauce, and toss to coat
  • Serve on a platter with chilled fresh veggies and sprinkled with blue cheese