She Strengthens

Unlock the Secret to Mouth-Watering Chicken Wings

When it comes to ordering food, I always go for chicken wings – they’re a staple for a reason! But after perfecting my own recipe, I realized just how incredible they can be. The key lies in the harmonious blend of sugar and spice in the rub, paired with a rich, bourbon-infused sauce.

The Ultimate Rub

With a multitude of ingredients, this rub may seem complex, but trust me, it’s worth the effort. The combination of light brown sugar, kosher salt, ground coriander seeds, and sweet smoked paprika creates a depth of flavor that’s simply irresistible.

Bourbon-Spiked Sauce

To take your wings to the next level, you need a sauce that packs a punch. By combining store-bought spicy barbecue sauce, tomato ketchup, molasses, bourbon, honey, and cider vinegar, you’ll get a rich, velvety sauce that’s sure to impress.

Getting Started

To begin, preheat your oven to 400°F (200°C). If you prefer grilling, cook the wings over medium indirect heat for about 40 minutes, or until they’re almost done. Then, add the sauce for an extra layer of flavor.

Tips and Tricks

When choosing chicken wings, opt for fresh wingettes over frozen ones, as they tend to be less dry when baked. You can also chop whole chicken wings yourself, discarding the tips or saving them for another use.

The Recipe

Yield: Serves 6

Ingredients:

• 5½ pounds chicken wingettes
• For the Barbecue Sauce:
  • 1 cup store-bought spicy barbecue sauce
  • 1 cup tomato ketchup
  • ¼ cup molasses
  • ½ cup bourbon
  • ½ cup honey
  • 2 tablespoons cider vinegar
• For the Smoky Rub:
  • 1/3 cup packed light brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon ground coriander seeds
  • 1 tablespoon sweet smoked paprika
  • 1½ teaspoons ground cumin
  • 1½ teaspoons dried thyme
  • ½ teaspoon ground allspice
  • ½ teaspoon ground ginger
  • ½ teaspoon hot red pepper flakes
  • ¾ teaspoon celery salt
  • ¾ teaspoon freshly ground black pepper
  • ¾ teaspoon cayenne pepper
  • ¼ teaspoon dry mustard
  • ¼ teaspoon garlic powder

Instructions:

1. Make the Sauce: Bring all ingredients to a boil in a medium saucepan over medium-high heat, whisking often. Reduce heat to medium-low and simmer until lightly thickened and reduced by about one-quarter, about 30 minutes. Let cool.
2. Make the Rub: Whisk all ingredients together in a small bowl.
3. Prepare the Wings: 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.
4. Roast the Wings: Position racks in the top third and center of the oven. Line two 18-by-13-inch half-sheet pans with aluminum foil. Spread the wingettes out on the baking sheets, spacing them well apart. Roast, turning the wings over and switching the positions of the baking sheets 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.
5. Caramelize the Sauce: 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.