I recently started grilling my wings and in the hunt for new variations, I stumbled across this recipe on the Jack Daniel’s website. This is for the standard deep fried version which you can never go wrong with. I’ve tried many, many dishes using Jack as the base for the sauce so I have no doubt that these will be just as good. If you do decide to grill, make sure to stay on top of things because the sugars will accelerate the burning process if you aren’t careful.
¾ cup all-purpose flour
1 ½ teaspoons salt
¼ teaspoon black pepper
2 pounds chicken drumettes
½ cup (1 stick) butter
½ cup Jack Daniel’s Tennessee Whiskey
¼ cup ketchup
1/3 cup hot pepper sauce, or to taste
Combine flour, salt, and pepper in a shallow bowl. Coat the wings with the flour mixture. Heat 2 to 3 inches of oil in a fryer or heavy pot to 365°F. Fry wings, a few at a time, until golden brown on all sides and cooked through, about 10 to 15 minutes. Drain on paper towels.
Combine all the sauce ingredients in a small saucepan. Bring to a boil. Dip cooked wings in the sauce. Serve with blue cheese dressing and fresh celery and carrot sticks. Makes 6 to 8 servings.
To bake the wings, place them in a roasting pan. Brush wings with melted butter and sprinkle with salt and pepper. Bake in a 450°F oven until lightly browned and cooked through, about 30 minutes. Don’t forget you can grill the wings over medium heat for about 30 minutes, turning frequently.