Chicken wings are one of the most iconic dishes in American cuisine. (I read somewhere that the average American will consume about 18,000 chicken wings in a lifetime.) So I wanted to create a recipe for chicken wings that uses the one truly American spirit: bourbon. They’re a classic combination. This recipe is a golden egg of a recipe—a sticky bourbon-soy-glazed delight of a wing. Make sure to use whole chicken wings because they have more surface area for the sauce to cling to. —Edward Lee, Bourbon Land: A Spirited Love Letter to My Old Kentucky Whiskey, with 50 Recipes
Read more about Edward Lee’s new book here.