Visit my other site, For The Wing, for all things chicken-wing!
Bourbon Street sauce has quickly become the go-to sauce in our house. It’s a very easy sauce to make, using ingredients I always have on hand. I put it on a lot of dishes, like these outstanding Bourbon Street wings. The sauce has a hint of Bourbon, with a little sweetness, and a little heat. Everything you want in a sauce.
I made chicken wings in a variety of ways, from deep-fried, to cooked in my Char-Broil Big Easy, to grilled. I recently picked up a Vortex, an insert for your charcoal grill that really concentrates the heat, which makes it possible to make crispy, tasty wings on a grill. What a great invention!
I tossed a family pack (3 or 4 pounds) of wings with a little oil and our Fire-Eater rub and let them ‘get happy’ while I lit up the charcoal. Then the wings went onto the grill, while I made up a batch of Bourbon Street sauce. In less than an hour we were enjoying Bourbon Street wings, and moaning in delight over just how great they were.I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!
Also try my gold fever wings. Oh, how I do love wings!
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
Bourbon Street Wings
- 3-4 pounds chicken wings flats and drumettes
- ¼ cup vegetable oil
- ¼ cup Fire-Eater rub or your favorite seasoning
- 1-2 cups Bourbon Street sauce
- Place wings in a resealable bag or container.
- Add oil and rub, seal, and toss to coat. Refrigerate for 1-3 hours.
- When wings are done, transfer to a large bowl. Add Bourbon Street sauce as desired and toss to coat.
- Serve with Ranch dressing or your favorite dipping sauce.
Nutritional values are approximate.