By BeckyMonster on December 23, 2008
"Once upon a time I swear I had a honey bourbon chicken wing recipe in this cookbook, but I seem to have lost it, so I had to make it up again as best as I could remember. Needed a BBQ meat dish for a Christmas do and thought this would be a good treat. Prep time doesn't include marinade time or final cooking time!"
Serving Size: 1 (106 g)
Servings Per Recipe: 8
"OMG!! NEVER NEVER add a warm marinade to cold meat and then refrigerate. Do you want to die from food poisoning? ALWAYS use a COOLED marinade on cold chicken. I'm having trouble believing someone would actually post such directions. Sorta sorry to be so blunt, but CHEEZ..."
"This does have a strong bourbon flavor and that was what we liked about it. My husband and I are not big on chicken, but our daughter loves it, so we are trying new recipes to find one we all like. The chicken was moist and tasty and everyone went back for seconds."
"My husband and I both agreed that this was just too strong a flavor of bourbon for us. It was a simple recipe, just not what we were looking for."
"Thanks for posting, I left out the green onions (personal taste). I used whisky (no bourbon at home) and less than 1/2 cup. I added it to the OJ and honey at stage 2 so that the alcohol burned off. The bourbon was missed out of the instructions but this guess turned out very well. I baked the drumsticks for about an hour at 180C, basting them with some of the marinade every 10-15 minutes or so. No info was included about how to cook this and I ended up with about half the marinade uncooked which was a pity. I am giving this a 4 star because I had to work so much out for myself but the final thing tasted like a 5-star. In the end it was very tasty and will be made again!"