Enjoy the Deep Satisfaction of Cooking Smoked Whiskey Wings

Let’s admit chicken wings have no flaws. They are the perfect spicy and greasy snack which gives you that nudge to down another drink. Chicken wings have become so popular that there are umpteen restaurant chains and homegrown joints which have it in their menu. The crispy skin, melt-in-moth flavor and finger-licking fowl offers an experience which is above par.

But we need to take our culinary game a notch higher. Why not cover the chicken wings in whiskey? It adds a savory and aromatic touch to the charred delicacies.

The smoked whiskey wings take very little time to prepare and are ideal for weeknight cooking.

Ingredients

  • 2 dozen whole chicken wings
  • Kosher salt and freshly ground pepper
  • 3/4 cup Only Sauce, plus more for serving, optional
  • 1/4 cup whiskey
  • 1 tablespoon sugar
  • 1/4 cup plus 2 tablespoons Dijon mustard

The Process

With kitchen sears cut the wings into half separating the flat from the drumette. Make sure that you remove the dip. After you have washed the pieces season tem with salt and pepper and store them in a zip-top freezer bag.

Next, in a saucepan whisk the Only Sauce with whiskey and shimmer. Bring it to simmer at medium-high heat. After removing the sauce from the flame, add the mustard. Once you cool the sauce, add it to the wings in the bag, seal the bag and keep it aside in the refrigerator for 30 minutes to marinate.

Take the wings out from the sealed bag and place them in a greased roasting pan. Roast for 55 to 60 minutes till the chicken is cooked. Alternatively, for a smoky effect, you can place the wings on a smoker. Before you cook the wings, place coal at the bottom of the smoker and scatter pre-soaked wood chips on the coal. It is a good idea to place a water pan at the bottom of the smoker which helps preserve the meat’s moisture. Cook the wings in a smoker at 250 degree Fahrenheit for 2 hours. Turn the wings occasionally till the exterior is a smoky charred crust. Cover the wings with foil till they are ready to serve.


A Hungover Cure For Hangovers: Bourbon & Sandwich

There once was a virtuoso who quite strangely ended up mastering the one-liner instead of the violin. As he fiddled on stage playing to his routine, Harry Youngman made a very pertinent remark – “If you’re going to do something tonight that you’ll be sorry for tomorrow morning, sleep late.”Have a little too much to drink on a weeknight and you are sure to notice the acerbity of that observation. Hangovers can and will ruin your day. You can choose to put on your shades and sweat it off on your way to work, but that will hardly make you feel any better as the day goes on.The cure? It’s a tie between breakfast and a shot of bourbon.How about trying it all together into one neat sandwich?

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Fire Up Your Cocktail: The Hot Blooded

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ULTIMATE COMFORT FOOD: WHISKEY-MARMALADE PUDDING

The humble bread and butter pudding dates back to the 11th century – and through the decades, it has witnessed several makeovers before landing on the dessert menu of every upscale British restaurant.Initially, it was a frugal dish meant for rainy days, when you had little more than bread and butter in the larder. Since then, however, it has become synonymous with rich comfort food – and with the addition of chocolate, a decadent finish to a premium meal.Let’s explore the next step in the journey – bread and butter pudding, topped off with marmalade and whiskey. Comprising four ingredients you can probably get straight from the pantry, this is a guilty pleasure you can make at short notice and serve at an impromptu dinner party with pride.While the recipe (for 6 to 8 people) works well with most popular brews, we recommend The Famous Grouse – a unique Scotch whisky which gains a distinctive sweetness from being aged in sherry casks.

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