Bourbon-Marmalade Chicken Wings |
Author: Nicole
- 2 pounds chicken wings
- 1 cup orange marmalade
- 3 tablespoons Dijon mustard
- 3 tablespoons bourbon (see Note)
- 4 garlic cloves, minced
- 1 teaspoon red pepper flakes
- Mix marmalade, mustard, bourbon, garlic and red pepper flakes in a large bowl. Toss chicken wings with marinade. Refrigerated a few hours or overnight (preferably).
- Preheat oven to 400°F. Cover a large cookie sheet with aluminum foil and place a heat-proof cooling rack on top of cookie sheet. Place marinated wings in a single layer on cookie sheet. Reserve leftover marinade.
- Cook wings for 45 to 50 minutes or until cooked through and crispy.
- While wings are cooking, place reserved marinade in a pan. Bring to a boil over medium-high heat and boil for 2 minutes (this kills the bacteria from the chicken). Reduce to low to keep warm.
- Serve wings warm or at room temperature with sauce.
* If you really love wings, this recipe only feeds 2 people - adjust accordingly. You'll need to use two cookie sheets.
* If you want to make this truly gluten-free rum in place of bourbon.
Recipe by Riegl Palate at https://www.rieglpalate.com/bourbon-marmalade-chicken-wings/
3.4.3177