I first tried bourbon chicken wings a decade ago in South Carolina. Because of two contradicting stories, I’m unsure where the actual birth place of bourbon chicken marinade originated. First, I’ve heard bourbon in the U.S. is mainly manufactured in Kentucky. Second, I’ve also seen references online to Bourbon Street in New Orleans, Louisiana. In my recipe, I used Maker’s Mark, but you can also try any other American whiskey available (Jim Beam, Buffalo Trace, Knob, McKenna, Wild Turkey, Woodford, etc.). Check out Wikipedia’s site for further more information on bourbon.
For best result, marinade the chicken wings in the refrigerator overnight or for a minimum of 2-3 hours.
serves 6-8 (2-3 wings per person)
|2||small heads of garlic – minced|
|1||large shallot – minced|
|2||tsp. coriander seeds – roasted, ground|
|1||Tbsp. fresh grated ginger|
|2||tsp. Thai chili powder(or substitute with cayenne)|
|2||Tbsp. tamarind concentrate (or substitute with Worcestershire)|
|1/4||cup brown sugar|
|1||cup low sodium soy sauce|
|1/4||cup bourbon (Maker’s Mark)|
1. chicken wings
Wash chicken wings in cold water and dry thoroughly. Place wings in a one gallon freezer bag.
2. garlic, shallot
Mince garlic and shallot. Set aside in a medium size bowl (“marinade bowl”).
3. coriander seeds
Dry roast coriander seeds in pan on medium high heat until fragrant, about 3-4 minutes. Let cool for about 5 minutes before grinding into a fine powder using mortar, food processor or coffee grinder. Add coriander powder to marinade bowl.
4.ginger, Thai chili powder, tamarind concentrate, honey, brown sugar, soy sauce, bourbon
Add ginger, Thai chili powder, tamarind concentrate, honey, brown sugar, soy sauce, bourbon to marinade bowl. Mix well, then add marinade to freezer bag with chicken wings. Squeeze air out of freezer bag before closing. Shake bag well to make sure marinade evenly covers all chicken wing.
5. final step
Grill chicken wings – grill wings for 6-7 minutes on each side or until each side is slightly charred but not burnt.