These wings are great for your summer get-together or anytime friends and family gather. Instead of using the entire chicken wing, I use the "drummie". There is a lot more meat attached to the drummie and it's easier to handle.
2 tablespoons (1/4 stick) butter
1 cup chopped onion
3 garlic cloves, peeled, thinly sliced
8 ounces (1 cup) bourbon, divided
8 ounces (1 cup) ketchup
4 ounces (1/2 cup) hot sauce
2 ounces (1/4 cup) tomato paste
3 tablespoons (packed) golden brown sugar
30 chicken wings (about 4 pounds)
-Melt butter in heavy large saucepan over medium-high heat. Add onion and garlic; saute until golden, about 5 minutes. Add 3/4 cup bourbon; boil until most of liquid is absorbed, 6 to 8 minutes. Whisk in 1/4 cup bourbon, ketchup, hot pepper sauce, tomato paste, and brown sugar. Bring to boil. Reduce heat and simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Season marinade with salt and pepper. Remove marinade from heat; cool to room temperature.
-Place chicken wings in large 2-gallon Ziploc bag or 15x10x2-inch glass baking dish. Pour marinade over and turn wings to coat. Cover and refrigerate for several hours or overnight. (I like to place the Ziploc bag on a baking sheet and then place in refrigerator).
-Preheat oven to 375°F. Line baking sheet with foil or parchment paper. Place cooling rack on top of prepared baking sheet. Arrange wings on rack, spacing slightly apart. Spread any remaining marinade from bag or dish over wings. Sprinkle with salt and pepper. Carefully bring chicken wings (still on cooling rack) to pre-heated oven. Bake wings until cooked through and brown in spots, about 45 minutes. Transfer wings to serving platter. Serve Blue Cheese Dipping Sauce alongside. Serves 6-8.
Blue Cheese Dipping Sauce
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 teaspoon Worcestershire sauce
1/4 cup finely diced celery
1/2 cup crumbled blue cheese
2 tablespoons finely chopped fresh chives
Freshly ground black pepper
Whisk together all ingredients in a medium bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.