I have a definite weakness for sticky-sweet-spicy chicken wing sauces, and this might be the ultimate. I know, I say that every time, but when you have to keep tasting the sauce “just to make sure it’s still ok” while the wings cook, you realize that some good things are about to happen to your mouth. This sauce is completely sweetened using pure honey, and when you eat them, there’s that unmistakeable honey aroma. All the sweetness is nicely balanced with tangy mustard, a bit of tamari for umami, and Sriracha for heat. Oh, and a little bourbon…because we’re always looking for ways to add more bourbon to our diet. 🙂
Confession needed: I found a similar recipe to this on Pinterest somewhere, but I can’t relocate it to give credit. Apologies!
I hear there’s some type of sporting tournament going on, with brackets and such. These wings would be great for watching a game of hoops, so long as you aren’t prone to waving your arms around. The sauce is rather messy!
- 3-4 pounds chicken wings (whole wings or “buffalo” cut)
- Extra-virgin olive oil
- Black pepper or pepper blend
- 2 tablespoons butter
- 1/2 cup pure honey (buy local if possible)
- 1/2 cup Dijon mustard (I used a combo of smooth and whole grain)
- 2 tablespoons bourbon
- 2 tablespoons tamari sauce
- 1 tablespoon Sriracha sauce (or to taste)
- Preheat oven to 400F (or prepare grill for indirect cook at 400F). If cooking in oven, line a baking sheet with foil and place a wire rack (such as a cooling rack) over the baking sheet. This will help make the wings crispy. (If you don’t have a wire rack, that’s ok, you can cook the wings directly on the baking sheet.)
- Dry the wings and place in a large bowl. Drizzle with a little olive oil and season with pepper. Toss the wings to evenly coat with the oil and pepper. Place the wings on the wire rack over the baking sheet.
- Bake at 400F for 20-25 minutes, then flip the wings and bake for an additional 20-25 minutes. (Whole wings will take a little longer than buffalo cut wings.)
- While the wings are in the oven, prepare the sauce. In a wok or large skillet, melt the butter. Add the remaining ingredients and simmer on low, stirring, for a few minutes. Adjust seasoning to taste. Remove from heat. Since you will probably not need all of the sauce, transfer a portion of it to another container and set aside.
- When the wings are cooked, toss them with the sauce in the wok or skillet over medium heat, until the wings are completely glazed with the sauce and are caramelized and sticky. Add additional sauce as needed while cooking.
- Serve them up and enjoy!
Yum yum good! Same with today’s musical selections. First up, JD McPherson with Let The Good Times Roll. Sorta rockabilly, sorta garage, all good. His style is so winning, you won’t feel its dated at all.
This one has been getting lots of spins around the house since I first encountered it, Hiss Golden Messenger with Lateness of Dancers. A sort of ’70s country vibe, a touch of Townes, a little Willie. Whatever you call it, M.C. Taylor (Hiss Golden Messenger) has crafted a winner here.