Name: Sticky Bourbon-Glazed Wings
Prep time: 15 min
Cook time: 30 min
Yield: 4 to 6 appetizer servings
Cuisine: Southern
Ingredients: 24 chicken wings, patted dry; 3 tbsp. toasted sesame oil; 1 tsp. kosher salt; 1 tsp. garlic powder; 1 tsp. onion powder; 1 tsp. five-spice powder; ⅓ cup bourbon; ¼ cup soy sauce; ¼ cup dark brown sugar; 2 tbsp. lime juice; 2 tbsp. chili garlic sauce; 2 tsp. grated fresh ginger; ¼ tsp. cayenne, or to taste; Sliced chives or scallions, for garnish

Bourbon takes the place of dry sherry or Chinese Shaoxing wine in this sticky, umami-rich glaze for wings. In addition to the deep notes the bourbon brings to the sauce, alcohol has the ability to dissolve and carry both water- and fat-soluble compounds, making it a terrific amplifier of the flavors and aromas in other ingredients. Here, it works its magic in a sweet-and-spicy wing sauce with soy, brown sugar, lime, and ginger. The wings get par cooked on the grill (or oven) and then bathed in the sauce before their final round of cooking. This two-fold process keeps the exterior of the wings from burning before they’ve cooked through, and they get lacquered with the glaze as the sugars in the condensed sauce further caramelize with the heat during the last few minutes. The result is finger-licking deliciousness. Don’t forget to serve with a roll of paper towels.

Chicken wings glazed with a sticky, bourbon-infused Asian-inspired sauce

Preparation

Prepare a fire in an outdoor grill to medium heat, 350° to 450°F, with both direct and indirect grilling zones. (Alternatively, preheat an oven broiler.) Toss the chicken wings in a large mixing bowl with the sesame oil, salt, garlic powder, onion powder, and five-spice powder to thinly coat.

Grill the wings over direct heat with the lid closed for 15 minutes, turning once halfway through, until browned on both sides. (Alternatively, arrange them on a wire rack set over a baking sheet lined with foil and broil the wings for 12 minutes, turn the pieces over, and broil 10 minutes more or until lightly browned on both sides.)

Meanwhile, prepare the glaze by bringing the bourbon, soy sauce, brown sugar, lime juice, chili garlic sauce, ginger, and cayenne to a boil in a small saucepan; reduce to a steady simmer. Simmer 6 to 8 minutes, stirring often, until syrupy. Remove the saucepan from the heat. Pour the glaze into a large mixing bowl.

Transfer the grilled or broiled wings to the bowl with the glaze and carefully toss with tongs to coat. Return the chicken pieces to the grill over indirect heat and continue cooking 15 to 20 minutes, turning once or twice, and basting with any remaining glaze, until cooked through and caramelized. (Alternatively, return the chicken pieces to the wire rack and broil 3 minutes, turn the pieces over, brush with the remaining glaze, and broil 2 to 3 minutes more until cooked through and caramelized). Transfer to a serving dish and garnish with sliced chives or scallions.