Sriracha & Bourbon Chicken Wings

• Meat

  • 3 lbs Chicken wings

• Produce

  • 1/4 Teas garlic powder

• Condiments

  • 1/4 Honey
  • 3/4 cup Ketchup
  • 3/4 cups Sriracha
  • 1 Teas worcestershire sauce

• Baking & Spices

  • 1/4 cup Brown sugar, dark packed
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Teas apple cider vinegar
  • 1 Vegetable oil

• Beer, Wine & Liquor

  • 3/4 cup Bourbon

Found on girlcarnivore.com

Ingredients

• 3 lbs chicken wings
• salt and pepper
• vegetable oil
• 3/4 cups sriracha (hot chili sauce)
• 3/4 cup ketchup
• 1/4 cup dark brown sugar, packed
• 1/4 honey, plus 1 tbs
• 1/4 teas garlic powder
• 1 teas Worcestershire sauce
• 1 teas apple cider vinegar
• 3/4 cup bourbon

Directions

• Pat the chicken wings dry with a paper towel and arrange on a baking sheet. Allow the wings to dry at room temperature for 30 minutes. Season with salt and pepper and set out to making the sauce.
• Whisk the sriracha, ketchup, sugar, honey, garlic powder, Worcestershire sauce, and apple cider vinegar in a saucepan. Mix in the bourbon and bring to a boil. Reduce heat to a simmer and cook until sauce has thickened a bit, stirring occasionally, about 15 minutes. Set aside.
• In a large Dutch oven, add enough oil to fry the wings, leaving at least 2 inches unfilled to the top for safety. Allow the oil to heat to 360 degrees F.
• Add the wings in small batches and fry for 10-14 minutes, until cooked through. Allow the chicken to drain on a paper towel for a few minutes before tossing in the prepared sauce and serving.