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
sodium responsibilities. -
Toss the wings in the sauce and serve with ranch or blue cheese dressing.
And celery if that is your thing.