Serves: 6-8
INGREDIENTS
- 48 chicken drummettes
- 1 tablespoon corn oil
- 2 Spanish onions, finely chopped
- 6 cloves garlic, mashed
- 3 cups bourbon separated into 2 cups and 1 cup portions
- 2 cups hot sauce
- 2 cups ketchup
- ½ cup tomato paste
- 1 tablespoon smoked ground jalapeño peppers
- 1 tablespoon mesquite barbeque powder
- 3 tablespoons brown sugar
- Fairway Blue Cheese Dressing, for dipping (optional)
DIRECTIONS
Note: Requires overnight marinating.
- Add oil to a heavy pan over medium heat.
- Sauté onions and garlic for 15 minutes, stirring often.
- Add 2 cups of bourbon and cook until the alcohol smell burns off.
- Add the hot sauce, ketchup, tomato paste, the remaining bourbon, ground jalapeño peppers, and barbecue powder. Let simmer for 20 minutes.
- After 20 minutes, let the sauce cool completely.
- Once it’s cool, put the sauce in large bowl with the drummettes and marinate them overnight in your refrigerator.
- Preheat oven to 450 degrees F.
- Remove drummettes from marinade and roast them in the oven for 15 minutes.
- Remove the chicken from the oven, baste with more sauce, then return the chicken to the oven and roast for 10 more minutes.
- Serve with Fairway Blue Cheese Dressing.
