Chipotle Chicken Wings Spiked With Maker's Mark

Chipotle Chicken Wings Spiked With Maker's Mark
4 from 3 ratings
Take some boozy advice from chef John Currence, the proprietor of Oxford, Mississippi’s iconic City Grocery, Boure, Snackbar, Main Event, Fat Eddie’s Lamar Lounge, and Big Bad Breakfast. The James Beard-winner isn’t shy about including a bit of bourbon in the recipes that fill his newest cookbook — Big Bad Breakfast: The Most Important Meal of the Day (Ten Speed Press). Among the breakfast and brunch entrees curated from other cooks and colleagues is this finger-lickin’ good wings recipe created by Genevieve Ko, a baker, recipe maker, and the author of Better Baking: Wholesome Ingredients,  Delicious Desserts (Rux Martin/Houghton Mifflin Harcourt).  Ko’s Chipotle Chicken Wings recipe borrows a cup of inspiration from Currence’s Big Bad Breakfast restaurant and mixes in a heavy pour of Maker’s Mark Kentucky Straight Bourbon, the distilled whisky that uses red winter wheat rather than rye as its flavoring grain, allowing it to sit on the forward palate of the tongue.
  • 15 chicken wings (about 4 1/2 pounds), split, tips discarded
  • kosher salt and freshly ground black pepper
  • 1/2 cup maker’s mark bourbon
  • 5 chipotle chiles in adobo, finely chopped with sauce
  • 1/3 cup honey
  • 2 tablespoon tomato paste
  1. Preheat the oven to 375 degrees F. Arrange the wings on a half-sheet pan in a single layer and season with salt and pepper. Bake until just cooked through, about 20 minutes.
  2. Meanwhile, in a medium saucepan, whisk together the bourbon, chipotles, honey, and tomato paste until smooth. Bring to a boil over medium heat, then reduce the heat to simmer for 10 minutes. Pour the hot glaze over the wings and toss to evenly coat.
  3. Bake, stirring twice, until browned and caramelized, about 40 minutes. Serve hot.