Victor Protasio
Hands-On Time
20 Mins
Total Time
30 Mins
Yield
4

These chicken wings are saucy, sweet, and sour—plain and simple, lip-smacking good! The tanginess and tartness of the cherries, is balanced by the sweetness of the ketchup and brown sugar. Bourbon is added to the sauce and cooked just long enough to cook off the alcohol but maintain all of its caramel notes. As the wings finish on the grill, the crispy, caramelized bits are the best part. Pair these wings with the traditional cookout fixings such as slaw, grilled veggies, potato or pasta salad. Skipping the grill? These turn out great in a 500°F oven. Just make sure to line your pan with foil for easy cleanup.

How to Make It

Step 1

Heat 2 tablespoons of the oil in a small saucepan over medium. Add shallot and garlic and cook, stirring occasionally, until tender, about 2 minutes. Add bourbon and cook, stirring and scraping to loosen any browned bits from the bottom of the saucepan. Stir in cherries, ketchup, vinegar, brown sugar, mustard, and ¾ teaspoon of the salt. Bring to a simmer and cook, stirring often, until thickened, about 5 minutes. Remove from heat and let cool slightly, about 10 minutes. Transfer mixture to a blender, and process until smooth, about 15 seconds.

Step 2

Preheat grill to medium-high (about 450°F). Toss chicken wings with remaining 2 tablespoons oil and ¾ teaspoon salt. Grill, uncovered, turning occasionally, until cooked through, 20 to 25 minutes. Brush wings evenly with sauce and continue to grill, turning once, until caramelized, about 4 minutes more.

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Ratings & Reviews

/5
Reviews
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