Time: 6 o'clock
Complexity: easily
Servings: 6

After much trial and error, Chris Santos finally created a recipe for perfect fried wings. Before cooking, they are rubbed with a dry spice mix and marinated in the refrigerator for several hours. This seasoning has quite a few ingredients, but everything is perfectly balanced, from the spices to the sugar. While grilling, the wings are brushed with a bourbon-infused barbecue sauce, which adds even more vibrant flavor. This recipe calls for oven-frying the wings, but if you prefer the grill, cook them over medium indirect heat (approximately 200°C) for about 40 minutes before brushing with sauce.

Ingredients:

Barbecue sauce

• 1 cup store-bought hot barbecue sauce
• 1 cup tomato puree
• 1/4 cup molasses (not black)
• 0.5 cups bourbon, preferably Maker's Mark
• 0.5 cups honey
• 2 tablespoons apple cider vinegar

Dry marinade

• 2.5 kg chicken wings*
• 1/3 cup firmly packed light brown sugar
• 1 tbsp coarse salt
• 1 tbsp ground coriander seeds
• 1 tbsp sweet smoked paprika
• 1.5 tsp ground cumin
• 1.5 tsp dried thyme
• 0.5 tsp ground allspice
• 0.5 tsp ground ginger
• 0.5 tsp hot red pepper flakes
• 3/4 tsp celery salt
• 3/4 tsp freshly ground black pepper
• 3/4 tsp cayenne pepper
• 1/4 tsp mustard powder
• 1/4 tsp garlic powder

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken wings, barbecue sauce, molasses, bourbon, apple cider vinegar, ketchup, honey, allspice, coriander, cumin, thyme, ground ginger, red pepper flakes, ground cayenne pepper, mustard powder, garlic powder, celery salt, paprika

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Preparation:

Step 1
• Sauce:
  
  Combine all ingredients in a medium saucepan and bring to a boil over medium heat, stirring frequently. Reduce heat and simmer, stirring occasionally to prevent burning, until slightly thickened and reduced by about a quarter, about 30 minutes. Remove from heat and let cool. The sauce can be covered and stored in the refrigerator for up to 2 weeks..
Step 2
• Dry marinade:
  
  Mix all ingredients in a small bowl.
  
  Place the wings in a very large bowl and toss with the seasoning. Divide the wings into two 4-quart zip-lock bags, seal, and refrigerate for at least 4 hours or overnight.
Step 3
• Position oven racks in the upper third and center of the oven and preheat to 200°C (400°F). Line two baking sheets with foil to avoid cleaning.
Step 4
• Place the wings on a baking sheet, spacing them well apart. Bake the wings, turning them over and rotating the baking sheets halfway through, until crispy and cooked through, about 40 minutes. Brush the wings with a little sauce 5 minutes before they're done. Remove from the oven.
Step 5
• Turn the oven to broil. Grill the wings in batches, 20 cm from the broiler, until browned in spots, about 3 minutes. Serve hot with the remaining sauce.
  
  
  Note *
  
  Use wings cut at the joints, discarding the tips. Chilled wings are better than frozen ones, as frozen ones tend to be dry after frying. You can buy pre-cut wings or cut them yourself, discarding the tips (or setting them aside for another use, such as in broth).

Votes: 1

Author of the recipe - Chef Chris Santos