Dish Info
Ingredients
10
servings
5
hours
Ingredients
Chicken Wings
1
tsp
OTFC Maple Bourbon Rub
Bacon
Bourbon
½
Ketchup
1
Maple Syrup
Apple Cider Vinegar
Salt
Pepper
¼
cup
Smoked Paprika
1
tbsp
cup
20
10
strips
1
tsp
tsp
¼
cup
Pre-Preparation
Step 1
Combine all BBQ sauce ingredients into a small sauce pot over medium heat. Once simmering move to low heat. Whisk occasionally and simmer for 5 min, until slightly thickened.
Step 2
Separate whole wings into flats and drubs, skip this step if wings are already separated. Keep in mind that the flats will cook faster than the drums, due to being thinner.
Step 3
Cut strips of bacon in half. Now you should have 20 pieces of bacon and 20 wings. Wrap one piece of bacon around each wing. A toothpick or butchers twine works well for securing the bacon. Or a product like GrillPinz.
Step 5
Smoke wings at 250 degrees for one hour. Or until internal temp is 175 degrees. Pull wings off smoker to rest.
Step 6
Fry
Heat a cast iron Dutch oven with enough oil to cover one layer of wings, 1-2 inches of oil. Oil is ready for frying at 350 degrees. Fry wings in batches for 2-3 min or until crispy. They are already fully cooked; this final fry is extra crispiness. Be careful not to overload the Dutch oven.
Step 7
Dunk wings in Maple Bourbon BBQ Sauce and try not to eat them all by yourself. Serve and enjoy!
Jeremy, an OTFC contributor, runs a small business owner by day and is a private chef to a wife and two kiddos by night. Specializing in new American cooking, diner fare, country club cuisine, the classics you know and love at thekitchenwhitelaw.com
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