Jack Daniel’s baked chicken wings. this version is good tastes more like at TGIF.
INGREDIENTS
FOR THE WINGS: 4 lbs chicken wings cut into drumettes and flats (discard tips) 2 Tbsp baking powder NOT baking soda 3/4 tsp salt 1/2 tsp dried minced onion 1/4 tsp garlic powder 1/4 tsp paprika pinch of cayenne pepper cooking spray
FOR THE JACK DANIELS SAUCE: 1 Tbsp roasted garlic (Cut about 1/2-inch from the top of the garlic head. Trim the roots so the garlic sits flat. Remove some of the outer layers of papery skin from the garlic, leaving enough so that the cloves stay together. Put garlic into a small casserole dish or baking dish, drizzle olive oil over it, and cover with a lid or aluminum foil. Roast garlic in preheated oven until the cloves are soft, about 1 hour.) 1 1/3 cups dark brown sugar light brown could be substituted 1 cup pineapple juice 2/3 cup water 1/4 cup teriyaki sauce 1 Tbsp soy sauce 3 Tbsp lemon juice 3 Tbsp yellow onion finely minced 1 Tbsp Jack Daniels whiskey or another bourbon whiskey (thd added 2x Tbsp) 1/4 – 1/2 tsp cayenne pepper to your tastes pinch of black pepper
INSTRUCTIONS FOR THE SAUCE: Roast garlic according to method HERE. In a medium saucepan, stir together brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce until combined. Bring to a boil over MED heat, then reduce heat to LOW to simmer. Add in roasted garlic and whisk to fully incorporate. Stir remaining sauce ingredients into the saucepan and simmer for about 40-45 minutes, until sauce is syrupy and has reduced by half.
Pour into an airtight container and refrigerate until ready to use. When ready to use the sauce, microwave for a bit to loosen the sauce up.
FOR THE CHICKEN WINGS: Pat chicken wings dry with a paper towel and line a baking sheet with aluminum foil. Move your oven racks to the lower-middle and upper-middle positions and preheat the oven to 250 degrees F. Lay a cooling or baking rack over the top of the prepared baking sheet and spray it with cooking spray. Combine baking powder and remaining spices in a small bowl. Add half the chicken wings to a large paper bag (or plastic zip-top bag) and pour in half the baking powder mixture. Hold the bag closed and shake to coat the wings. Repeat with remaining wings and baking powder mixture in another bag. Shake off any excess spices and place wings on the prepared baking rack, skin side up. Bake the wings on the lower-middle oven rack for 30 minutes. Increase the oven temperature to 425 degrees F and move wings to upper-middle rack position. Bake for 40-45 minutes, rotating the pan halfway through the cooking time. Remove baking sheet and let sit for 5 minutes.
Chicken wings are not my favorite piece of the chicken but I could be swayed with these haha ❤️
Btw. if you dry brine them ahead of time you will get extra juicy and tender wings.
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Jack Daniel’s baked chicken wings. this version is good tastes more like at TGIF.
INGREDIENTS
FOR THE WINGS:
4 lbs chicken wings cut into drumettes and flats (discard tips)
2 Tbsp baking powder NOT baking soda
3/4 tsp salt
1/2 tsp dried minced onion
1/4 tsp garlic powder
1/4 tsp paprika
pinch of cayenne pepper
cooking spray
FOR THE JACK DANIELS SAUCE:
1 Tbsp roasted garlic (Cut about 1/2-inch from the top of the garlic head. Trim the roots so the garlic sits flat. Remove some of the outer layers of papery skin from the garlic, leaving enough so that the cloves stay together. Put garlic into a small casserole dish or baking dish, drizzle olive oil over it, and cover with a lid or aluminum foil.
Roast garlic in preheated oven until the cloves are soft, about 1 hour.)
1 1/3 cups dark brown sugar light brown could be substituted
1 cup pineapple juice
2/3 cup water
1/4 cup teriyaki sauce
1 Tbsp soy sauce
3 Tbsp lemon juice
3 Tbsp yellow onion finely minced
1 Tbsp Jack Daniels whiskey or another bourbon whiskey (thd added 2x Tbsp)
1/4 – 1/2 tsp cayenne pepper to your tastes
pinch of black pepper
INSTRUCTIONS
FOR THE SAUCE:
Roast garlic according to method HERE.
In a medium saucepan, stir together brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce until combined. Bring to a boil over MED heat, then reduce heat to LOW to simmer.
Add in roasted garlic and whisk to fully incorporate.
Stir remaining sauce ingredients into the saucepan and simmer for about 40-45 minutes, until sauce is syrupy and has reduced by half.
Pour into an airtight container and refrigerate until ready to use.
When ready to use the sauce, microwave for a bit to loosen the sauce up.
FOR THE CHICKEN WINGS:
Pat chicken wings dry with a paper towel and line a baking sheet with aluminum foil.
Move your oven racks to the lower-middle and upper-middle positions and preheat the oven to 250 degrees F.
Lay a cooling or baking rack over the top of the prepared baking sheet and spray it with cooking spray.
Combine baking powder and remaining spices in a small bowl.
Add half the chicken wings to a large paper bag (or plastic zip-top bag) and pour in half the baking powder mixture. Hold the bag closed and shake to coat the wings.
Repeat with remaining wings and baking powder mixture in another bag.
Shake off any excess spices and place wings on the prepared baking rack, skin side up.
Bake the wings on the lower-middle oven rack for 30 minutes.
Increase the oven temperature to 425 degrees F and move wings to upper-middle rack position.
Bake for 40-45 minutes, rotating the pan halfway through the cooking time.
Remove baking sheet and let sit for 5 minutes.
Chicken wings are not my favorite piece of the chicken but I could be swayed with these haha ❤️
Btw. if you dry brine them ahead of time you will get extra juicy and tender wings.