Updated 2:27 PM EST, Tue, Jul 6, 2010
from Fairway Market
Bourbon Chicken Drummettes
Chef's Note: Bourbon is highly flammable so be careful when using it to cook.
2 cups ketchup
2 spanish onions, finely chopped
6 cloves garlic, mashed
3 tlb brown sugar
2 cups hot sauce
1/2 cup tomato paste
1 tlb smoked ground jalepeno peppers
1 tlb mesquite barbeque powder
3 cups bourbon
Add corn oil to a heavy pan over medium heat. Saute onions and garlic for 15 minutes. Add bourbon 2 cups bourbon and cook it off. Add brown sugar and ketchup. Add hot sauce. Add tomato paste. Add the third cup of bourbon and let simmer for 20 minutes in the pan. Cool off and marinate the drummettes in your refrigerator overnight.
Lay drummettes on a cookie sheet. Heat oven to 450 degrees and put drummettes in for 15 minutes. Take drummettes out of the oven, baste and put back in for 10 minutes more. Take out, plate and serve with blue cheese dipping sauce. The wings should have a slightly charred look.
Blue Cheese Dipping Sauce
Chef's Note : The blue cheese sauce is great over iceburg lettuce or on a hamburger.
1 cup mayonnaise
1/2 cup sour cream
1 lb danish blue cheese
1 pinch salt
1 pinch pepper
Tobasco sauce to taste
1 tlb dijon mustard
1 tlb chives
1 tlb dill
Mix in all ingredients except for the blue cheese. Add the blue cheese last so as not to overmix. This sauce should be chunky.
Promotional consideration furnished by Fairway Market.
First Published: Apr 29, 2010 3:33 PM EST