FIREBALL WHISKEY CHICKEN WINGS
Prep time: 6 hours (overnight marinade if you can afford the time)
Cook time: 30 minutes Total time: 6.5 hours
Servings 4-6 Varying on amount of chicken wings
Nothing finer than wings on the Forge 15. Try out this recipe for a sweet heat incorporating everyone’s favorite (Looking at you Robby) Cinnamon Whiskey, Fireball. The whiskey incorporated into both the marinade and the glaze make for a finger lickin' chicken wing eating experience, that is sure not to be forgotten anytime soon.
• 1# Chicken wings
• 1 1/2 cups Fireball Whiskey
• 1 cup Ketchup
• 1/4 cup Apple Cider Vinegar
• 2 tsp Worcestershire
• 2 cups Brown sugar
• 2 tbs Kosher salt
• 1 tbs Fresh ground black Pepper
• 1 tbs Red chili flakes
• 1 tsp Cayenne pepper
• 1 tbs Gordo’s dry rub (4 parts paprika, 2 parts Onion powder, 2 parts garlic powder and 2 parts mustard powder, 1 part fresh ground black pepper, 1 part Cayenne)
1. Start by preparing your marinade for the chicken wings. Over a low heat mix 1/2 cup of Fireball whiskey, with 1 cup of brown sugar, 1 tbs kosher salt, 2 teaspoons red chili flakes, 1 tsp fresh ground black pepper, 1 tsp cayenne and 1 tbs Gordo’s dry rub. Whisk together and let simmer until all incorporated. This can be prepared ahead of time and given time to cool in the fridge before being poured over your chicken wings. Marinate for 3-18 hours.
2. Time to make your mop sauce for this dish. In a small pot combine 1 cup of fireball, 1 cup of brown sugar, 1 cup of ketchup, 1/4 cup apple cider vinegar, 1 tbs red chili flakes and 2 teaspoons Worcestershire. Place over a low medium heat and let simmer. I like to apply this while it’s warm and fresh in the pot. This mop sauce can be prepared ahead of time though as well.
3. Time to grill. Bring your Forge 15 to a nice medium heat with the grill closed. It shouldn’t go above 350 degrees. Lay down your wings in even rows being sure not to stack them. Rotate them for a nice even caramelization around the wings and apply our mop sauce generously. foodsafety.gov recommends you cook chicken until you get an internal temperature of 165 degrees, but I don’t eat dry chicken personally, so I cook it a little less.
4. If you want them extra saucy, you can leave some mop sauce aside and once your wings are finished throw them directly into the sauce for a tossing for some extra flavor.