Grilled Wings with Sweet Bourbon Sauce

Grilled Wings with Sweet Bourbon Sauce

I love chicken wings.  They are so versatile, and have the perfect meat - fat - skin ratio.  Plus they are smaller than, say, chicken legs, so you feel like you get to eat a lot more. ; )   I have always been a huge fan of frying them, because I love how crispy they get.  But then I discovered roasting them with their sauce on, which caramalizes and adds a new dimension of flavor.  Then, I got the grill, and have become a grill junkie. EVERYTHING goes on the grill now, even brussels sprouts. And pizza. And Indian flat bread. Mmmmmmm.....  ; )  Wings. Right. So, when I picked up wings at the store the other day, I didn't even have to think of how I wanted to cook them. But I did want to branch out a bit on the sauce, and try something new.  And, since I'd gotten a large party pack, I could divide the wings, and make half with my current favorite spicy chili and garlic sauce, and half with a new sauce.  I had just test driven a new sweet bourbon sauce for chicken halves, and while I don't generally like sweeter sauces, it was fantastic on the chicken. Putting it on wings would be even better!  I made the sauce, let it cool; tossed the wings with olive oil, salt, and pepper, and started them on the grill until they were about half done. Then I basted them with the sauce, turning them every few minutes, until they were all caramalized and crispy and happy. The other wings were tossed with their chili garlic sauce, and grilled until done, no basting needed. I liked having the contrasting sauces, some of the wings were spicy, some were sweet.  I'm not sold on the cornstarch used as a thickener in this recipe, so will continue to expiriment, but the flavor is fantastic! 

Sweet Bourbon Sauce

 
3/4 cup bourbon
1 cup cold water, divided
1/4 cup cornstarch
1/8 teaspoon cayenne or Aleppo pepper
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons ketchup
1/2 teaspoon sriracha
1/2 cup brown sugar
1 teaspoon dijon mustard
1 clove garlic, minced or grated
 
 
In a small sauce pan, combine the bourbon, 3/4 cup water, cayenne or aleppo, salt, pepper, soy sauce, honey, ketchup, sriracha, brown sugar, dijon and garlic. Whick to combine, bring to a simmer
 
In a small bowl, mix the cornstarch with 1/4 cup of water until smooth. Slowly whisk in the corn starch mixture into the bourbon sauce. Simmer 1 minute more until sauce is thickened. Turn off the heat and set aside until ready to use. 

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