Our favorite wings recipe comes courtesy of Rachael Ray. They’re called Whiskey Chicken Drummers and they are delish.
First, you need to marinate your wings for three hours, so mix up the marinade and get the wings started. You’ll need:
2 tablespoons Worcestershire sauce
2 tablespoons whiskey or bourbon
2 tablespoons hot sauce
2 tablespoons cider vinegar
Salt and pepper
12 chicken leg drummers
Mix the first five ingredients together in a large baggie (you don’t even need to dirty a bowl) and then put your chicken wings or drums inside, seal the bag or you’ll have a mess on your hands, and shake until coated. Put the baggie in the refrigerator for three hours.
Later, pre-heat the oven to 300ºF. While it heats up, put a wire cooling rack on a cookie sheet (you can put tin foil down under the rack if you want to keep the cookie sheet clean). Put the chicken on the rack and when the oven is ready, slow-cook for 90 minutes, checking the wings when there is 15 minutes left on the timer because ovens vary and the chicken might be done. Don’t want to over-cook them.
As the chicken is nearing its end in the oven, mix together the sauce. You’ll need:
3 tablespoons butter
2 large cloves garlic, minced
3 ounces whiskey
1/3 cup hot sauce
1 teaspoon coarse black pepper
In a large sauce pan, melt the butter over medium heat, then add the garlic and cook for three minutes. Add the whiskey, hot sauce and pepper, lower the heat and cook until thickened to your liking. Toss the chicken in the sauce and serve with chopped scallions as garnish.
For a refreshing Super Bowl beverage, let us share with you a recipe from our bartending days called Strip ‘n Go Naked. There are two versions — one for vodka fans and one for tequila fans. We’re partial to the tequila version.
For SNGNs, pour three beers into a punch bowl (or whatever you are serving from), run a frozen can of limeade concentrate under water to thaw and add that to the beer, then add three more beers and eight ounces of tequila.
The beer choice is up to you; Corona is good in the tequila version. For the vodka version of Strip ‘n Go Naked, substitute frozen lemonade and eight ounces of vodka. Voila! Serve over ice.