Ingredients
(use organic wherever possible)
1 tablespoon olive oil
2 garlic cloves, minced
2 tablespoons yellow mustard
1 tablespoon tomato paste
1/2 cup tomato purée
1/2 cup white vinegar
1/4 cup Golden Blossom® Organic Honey
1/4 cup light molasses (not blackstrap)
1/2 teaspoon ground black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
2 tablespoons bourbon*
3 pounds chicken wings
2 tablespoons olive oil
salt and ground black pepper
Honey Tips
How Honey is Made
To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.
Directions
*Organic bourbon whiskeys, although slightly hard to come by, are available if you know where to look, for example Featherbone bourbon whiskey by Journeyman Distillery. Organic bourbons are made from non-GMO grain grown without the use of pesticides.
To prepare the barbecue sauce, heat oil in a saucepan over medium heat. Add garlic and sauté until fragrant, about 45 seconds. Add mustard and tomato paste and whisk until shiny and garlic is evenly coated. Whisk in tomato purée and vinegar until smooth. Add honey, molasses, pepper, paprika, and salt and bring to a simmer. Reduce heat to medium low and continue to simmer about 10 to 15 minutes or until thickened slightly and reduced by about a third. Remove from heat and stir in bourbon. (Sauce can be made up to 3 days ahead of time; keep refrigerated in an airtight container until ready to use).
Preheat oven to 400 degrees F. Line two baking sheets with aluminum foil and place an oven-safe wire baking rack inside each. Spray liberally with cooking spray.
In a bowl, toss chicken wings with 2 tablespoons olive oil, salt, and pepper. Arrange half the wings on each prepared baking sheet so they are not touching each other.
Bake for 40 to 50 minutes, flipping wings once part way through, until skin is browned and tips are crispy. Remove from oven and brush with barbecue sauce, flipping to be sure both sides are well coated. Alternatively you can place the wings in a large bowl with about 1 cup of the sauce and toss to coat, then replace wings back on baking sheet.
Bake for an additional 5 to 8 minutes or until sauce begins to caramelize and wings are heated through. Serve warm.
Yield: about 4 dozen wings (10-12 appetizer size servings)
Active Time: 45 minutes
Total Time: 1 1/2 hours
To prepare the barbecue sauce, heat oil in a saucepan over medium heat. Add garlic and sauté until fragrant, about 45 seconds. Add mustard and tomato paste and whisk until shiny and garlic is evenly coated. Whisk in tomato purée and vinegar until smooth. Add honey, molasses, pepper, paprika, and salt and bring to a simmer. Reduce heat to medium low and continue to simmer about 10 to 15 minutes or until thickened slightly and reduced by about a third. Remove from heat and stir in bourbon. (Sauce can be made up to 3 days ahead of time; keep refrigerated in an airtight container until ready to use).
Preheat oven to 400 degrees F. Line two baking sheets with aluminum foil and place an oven-safe wire baking rack inside each. Spray liberally with cooking spray.
In a bowl, toss chicken wings with 2 tablespoons olive oil, salt, and pepper. Arrange half the wings on each prepared baking sheet so they are not touching each other.
Bake for 40 to 50 minutes, flipping wings once part way through, until skin is browned and tips are crispy. Remove from oven and brush with barbecue sauce, flipping to be sure both sides are well coated. Alternatively you can place the wings in a large bowl with about 1 cup of the sauce and toss to coat, then replace wings back on baking sheet.
Bake for an additional 5 to 8 minutes or until sauce begins to caramelize and wings are heated through. Serve warm.
Yield: about 4 dozen wings (10-12 appetizer size servings)
Active Time: 45 minutes
Total Time: 1 1/2 hours
