Smokin’ Hot Whiskey Wings
4-5 pounds chicken drumettes, washed & pat dry
1 cup hickory wood chips
1/2 cup Jack Daniels whiskey
1 cup ketchup
1/2 cup apple cider vinegar
1/2 cup dark brown sugar
2 cups orange juice (fresh squeezed if possible but not necessary)
2 tablespoons Worcestershire sauce
1/2 cup dark soy sauce
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne pepper
1/4 cup Tabasco
1 1/2 sticks salted butter
2 tablespoons Liquid Smoke®
64 oz peanut oil
Soak wood chips for 30 minutes, then add to smoker or grill. Allow the
wood to start to smoke before adding the wings. Smoke wings in smoker or on a BBQ grill using indirect heat at 225°F for 20 minutes. Or, as noted above, bath them in a bit of Liquid Smoke™ and bake them in the oven for 30 minutes at 225°F.
To prepare the sauce mix all other ingredients except the peanut oil in a
medium to large pot and stir. Bring to a oil then reduce to a rapid simmer
and cook for about 20 minutes. Remove from heat and cool, then pat dry with paper towels.
Heat the peanut oil in a large pot to about 350°F. Remove wings from
smoker and transfer to hot oil and deep fry for about 8 -10 minutes. Just
long enough to get them get golden brown and a bit crispy. Drain on paper
towels. No need to add salt as the soy and butter in the sauce handle the
Toss the wings in the sauce and serve with ranch or blue cheese dressing.
And celery if that is your thing.