“MAKER’S MARK” BOURBON-IZED BUFFALO HOT-WINGS, a recipe by Home-Reared Chef!

“MAKER’S MARK” BOURBON-IZED BUFFALO HOT-WINGS, a recipe by Home-Reared Chef!

Important ingredients
Important ingredients
Dry-rub ingredients on chicken wings
Dry-rub ingredients on chicken wings
Chicken wings in buttermilk marinade
Chicken wings in buttermilk marinade
"Maker's Mark" Bourbon-ized Buffalo Sauce in the making
"Maker's Mark" Bourbon-ized Buffalo Sauce in the making
Chicken Wings dredged in flour and spices
Chicken Wings dredged in flour and spices
Hot-Wings Coated with the Bourbon-ized Buffalo Sauce
Hot-Wings Coated with the Bourbon-ized Buffalo Sauce

“MAKER’S MARK” BOURBON-IZED BUFFALO HOT-WINGS, a recipe by Home-Reared Chef!

Recently I posted my recipe for “Mahogany Chicken Wings” on HubPages, and my dear familia were very pleased. Then they asked me to try my hand at Buffalo wings, but the problem with that is that I have never cared for the strong vinegar flavor that first seems to come through – from the original/traditional Wing Sauce. So I sat to read through our many cookbooks; I read page-after-page, jumping from one recipe to another; I began to imagine flavors and smells of ingredients working together. Finally, I was able to put my own recipe together, something to suit my personal taste buds.

My husband and I whipped this up for President’s Day, since all our children - grandchildren included – spent the day with us, joining us for what turned-out-to-be a fabulous dinner. So I now post and share my recipe with you on HubPages, my version of buffalo hot-wings.

Overall Rating: 5 Spicy Wooden Spoons and please pass the milk!

Description: The buffalo hot-wings were so very tender, tasty, crispy, sweet-tart and spicy.

Buttermilk/Toasted Sesame-Seed Marinade:

5 pounds chicken wings (weight after wing-tips are trimmed)

1/2 cup dry rub, salt added/included (recipes available on the Food Network site)

Note: I created my own salt-and-sweet-and-spicy dry rub

1/4 cup toasted sesame seed oil

1 quart buttermilk

Pat dry chicken and place in a medium-large stainless steel or Tupperware bowl; add the rest of the ingredients, toss well; cover and refrigerate 24 hours (and at least overnight), and up to 48 hours (even better!).

Roasted Goop:

1 whole head of garlic, cloves peeled

1 whole bulb of shallot, peeled and separated

1 sweet onion, finely chopped

2 tablespoons [good quality] olive oil

A 3-fingers pinch of Gray Salt

In a small, covered oven-proof pot (like a Le Creuset ware) combine all ingredients, tossing well, and roast at 350 degrees for about 75 minutes (until very soft).

“Maker’s Mark” Bourbon-ized BBQ Sauce:

1/3 cup Maker’s Mark Bourbon Whiskey

1/2 cup golden-brown sugar

1/2 cup honey

Roasted Goop, blended

1 tablespoon chipotle powder

15 ounce bottle Maker’s Mark BBQ Sauce

10 ounces Cholula Hot Sauce

1/2 cup (1 cube) butter, cut into 8 pieces

In a large saucepan, on medium heat, add all the EXCEPT the butter, and heat to melt sweets thoroughly. Lower the temperature to lowest setting and add the butter, stirring until it melts. Cover and keep warm (on very low-heat) until ready to use, stirring occasionally.

The Wings:

3 cups all-purpose flour

3 tablespoons dry rub mixture

Sea salt (to taste)

Chicken wings

Into a large Ziplock bag place all the dry ingredients, and mix well.

Add the chicken pieces, a few at a time, in the Ziplock bag with flour mixture and shake very well; pat off excess flour. Place the chicken pieces on a non-stick cookie sheet, or parchment-lined sheet; let chicken wings dry on counter for about 20 to 30 minutes.

Note: Meanwhile chicken is drying, pre-heat oven to 425 degrees.

Bake wings for about 15 to 20 minutes, keeping a close eye on them. When chicken wings are browning (but not burning) flip wings over and bake another 15 to 20 minutes, or until wings look nicely browned and crispy.

Chicken wings are done when pierced they show to be very tender. Turn wings over into a large bowl and immediately ladle some of the Bourbon-ized BBQ sauce, and gently stir to coat all pieces well (ladling more as needed).

Comments 7 comments

ama83 profile image

ama83 6 years ago from San Jose, CA

I liked the crispness of them, and I have always been a fan of buffalo wings. This was a new twist on an old favorite. The tangy, mildly sweet, yet spicy sauce was so good that my hubby ate roughly ten, and he never liked wings before!


Howard 6 years ago

Yum! This sounds like a good alternative for those of us who like hot-wings but don't want to deal with the frying.


SaritaMontiel 6 years ago

Yes, the Goop sounds really good. But then I love all the stinky veggies: garlic, onion, shallots. Great on most anything!

The wings looks delicious!


v_kahleranderson profile image

v_kahleranderson 6 years ago from San Jose, California Author

Yes, Ginger, the "Goop" is my creation. I find that if onions and garlic and shallots are roasted they do not leave you with that burping effect later. I use it for everything now. It is also wonderful spread on toast!


Ginger 6 years ago

Umm...yummy looking, and good sounding recipe. I've never heard of "Goop," is it yours?


v_kahleranderson profile image

v_kahleranderson 6 years ago from San Jose, California Author

Thank you, RevLady, for stopping by...and the wings sure were yummy! But the best thing about the dinner, was having all my children (three of them) with their spouses, and our two grandchildren, too, under one roof. That picture, of seeing them all together, will live in my memory, and is the greatest joy for me and my husband.

God is sooo good!


RevLady profile image

RevLady 6 years ago from Lantana, Florida

Sounds yummy!

Forever His,

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