For a chef building a flavor repertoire, the weekly chicken wing ritual provides a canvas for sauce creativity. While the football-obsessed party crowd concerns itself with the television, each Saturday afternoon offers the house chef a cost-effective opportunity to work on recipes – and you know the crowd will love whatever comes out. This weekend, try something a little more involved; a member of our team developed this whiskey-based wing sauce in-house. Try it with Austin-based Nine Banded Whiskey; it will expand your skills and leave the crowd hoping they'll never eat store-bought wings again.
On the Fly Whiskey Wing Sauce
2 lb chicken wings
4 cloves garlic
2 large jalepeños
1 bottle American whiskey
1 1/2 cups ketchup
3/4 cup brown sugar
Sauté garlic and jalapeños in a pot on the grill until soft.
Deglaze with lots of whiskey and simmer. Add ketchup and brown sugar, a squirt of Dijon, a few dashes of hot sauce and Worcestershire sauce, and some salt.
Simmer again until thick. Glaze wings as they cook on the grill, and toss once more in sauce after removing from heat.