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Appetizers | |
| 2 tablespoons unsalted butter 1 large shallot, chopped 2 cloves garlic, chopped � cup bourbon, plus more for serving � cup firmly packed light brown sugar � cup honey 1 tablespoon ancho chile powder 1 cup chili sauce 1 cup barbecue sauce ⅓ cup prepared buffalo wing sauce, such as Texas Pete or Frank�s Vegetable oil, for deep-frying 3 pounds chicken wings, split at the joint, wing tips removed and discarded Kosher salt Prepared blue cheese dressing, for serving | |
| 1. Melt the butter in a medium saucepan over medium heat. Add the shallot and garlic and cook, stirring occasionally, until softened and fragrant, 2 to 3 minutes. Stir in the bourbon, brown sugar, and honey and heat through, 2 minutes. 2. Whisk in the ancho chile powder, chili sauce, barbecue sauce, and wing sauce. Bring to a simmer and cook, stirring occasionally, for 2 minutes. Keep warm while you fry the wings. 3. Heat 4 inches of oil to 350�F in a deep heavy-bottomed saucepan or a deep-fryer. 4. Season the chicken wings with salt. Fry, in batches, until golden brown on both sides and cooked through, about 15 minutes. Remove the wings from the oil and drain on a platter lined with paper towels. 5. Put the wings in a large mixing bowl, add the sauce, and toss well to coat. Serve with blue cheese dressing and half shots of bourbon, on the side, for adults to sip. | |
| Throwdown Winner | |
Unrated | |
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