Bourbon Street Buffalo Wings

This recipe is a variation from an episode of Throwdown With Bobby Flay.

• Ready In: 40 mins
• Serves: 10-12
• Yields: 50 chicken wings

Ingredients

• For the sauce

• 2  tablespoons butter
• 1  large shallot, chopped
• 2  garlic cloves, chopped
• 2  ounces Bourbon
• 1⁄2 cup brown sugar
• 1⁄2 cup honey
• 1⁄4 teaspoon dry mustard
• 1  tablespoon ancho chili, finely chopped (or chipotle peppers)
• 8  ounces chili sauce
• 8  ounces barbecue sauce (Jack Daniels)
• 3  ounces  hot sauce

• For the wings

•  oil, for frying
• 50  chicken wings
•  blue cheese dressing, for serving
•  Bourbon, for serving

Directions

1. In a large saucepan, melt the butter.
2. Add the shallot and garlic cloves and saute, about 2 to 3 minutes.
3. Stir in the bourbon, brown sugar and the honey to heat through, 1 minute. Next add the ancho pepper, chili sauce, barbeque sauce, dry mustard and hot sauce and cook, stirring occasionally for 2 minutes.
4. Keep warm until ready to serve.
5. For the chicken wings:.
6. Heat oil in a deep-fryer.
7. As you make the sauce, drop chicken wings, in batches (the amount you drop in at 1 time will depend on the size of your fryer) into the deep-fryer. Fry until golden brown on both sides.
8. Remove the wings from the oil and drain.
9. Add the wings to a large mixing bowl and toss in the sauce, coating each wing.
10. Serve blue cheese dressing and 1/2 shots of bourbon, on the side, for adults to sip.