“There’s nothing like a good crispy, fried wings, smothered in a rich BBQ sauce! Serve this boozed-up BBQ wings at your next summer gathering and everyone will be asking for the recipe. Tell us if they don’t.” – Chef Noel Cunningham, Cuisine by Noel
Jack Daniel’s BBQ Wings
Course:
Appetizer
Cuisine:
Caribbean
Ingredients
- 1 lb chicken wings
- Salt and pepper to taste
- 2 tsp. smoky paprika
- Oil for frying
- 1 cup flour
For the Jack Daniel’s BBQ Sauce
- 1/4 cup Jack Daniel’s Whiskey
- 1 cup ketchup
- 3 Tbsp. brown sugar
- 4 Tbsp. vinegar
- 1 Tbsp. lemon juice
- 2 tsp. Worcestershire sauce
- 1 tsp. browning or soy sauce
- 3 cloves garlic minced
- Salt and pepper to taste
Preparation
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For the Jack Daniel’s BBQ Sauce
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Combine ingredients in a saucepan and mix well, stirring occasionally.Simmer for 20 to 30 minutes then allow to cool.
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Store in an airtight container once fully cooled and place in the fridge till needed.
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Prepare the chicken wings by using a sharp knife to cut the joint that separates the wing from the drumstick.
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Snip off the end or the tip of each wing. Trim any excess skin from the wing and pat dry.
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Season wings with paprika, salt and pepper, lightly dredge in flour then carefully fry the wings for 10 to 15 minutes or until they are crisp on the outside.
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Place on a paper-towel-lined plate to drain off excess oil (and cool slightly) before tossing them in the sauce.
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Toss wings in Jack Daniel’s BBQ sauce, and serve immediately.
Cook's Notes
Flavour Tip: if you make the sauce a few days in advance the flavours will have more time to blend and marinate together.