Bacon-Wrapped Chicken Wings with Bourbon Barbecue Sauce
Ingredients
CHICKEN
- 3 lb chicken wings and drummettes*
- ¼ teaspoon freshly ground pepper
- 16 to 20 slices bacon cut crosswise in half
BARBECUE SAUCE
- ½ cup ketchup
- ½ cup bourbon
- ¼ cup packed brown sugar
- 2 tablespoons soy sauce
- 3 cloves garlic finely chopped
- 1 teaspoon Dijon mustard
- ½ teaspoon crushed red pepper flakes
Instructions
- Heat oven to 425°F.
- Line 2 cookie sheets with sides with heavy-duty foil; spray with cooking spray.
- Sprinkle chicken with pepper.
- Wrap each chicken piece with a half slice of bacon.
- Place on cookie sheets.
- Bake 30 minutes.
- Turn chicken pieces over; rotate placement of cookie sheets in the oven.
- Bake 20 to 30 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
- Meanwhile, in 1-quart saucepan, mix sauce ingredients.
- Heat to boiling over medium heat, stirring frequently.
- Reduce heat; simmer uncovered, stirring frequently, until sugar is dissolved, about 5 minutes.
- Remove from heat; set aside.
- In large bowl, toss chicken with half of the sauce.
- Serve warm with remaining sauce on the side for dipping.
Notes / Tips / Wine Advice:
*Purchase already cut chicken wings in the meat or frozen foods section of your grocery store. They’re sometimes called chicken drummies or wingettes and drummettes. You can use just wings or just drummettes if you prefer.
