My husband is in the army, stationed in the U.S. luckily, and he recently came down for his birthday weekend. I hadn’t seen him since Christmas week and I was highly anticipating his return as he would come home to our first home! I wanted to make his first dinner in our new home a special one and wanted to make a more manly meal than the dainty ones I tend to prepare for myself. In flipping through the recent issue of Bon Appetit I came across the Bourbon-Glazed Chicken Drumettes and Blue Cheese Dip recipe and thought that it would be perfect for him! I’ve cooked with wine many other times but I had never cooked with liquor and I must say…it was AMAZING! It does call for Bourbon, which leaves so many options available but I picked what most home-grown Americans would pick…Maker’s Mark. Now being pregnant and all I couldn’t preview it in detail so a dabble on my tongue was about it to know it was good!
Bourbon-Glazed Chicken Drumettes
Ingredients
1 cup chopped onion
3 garlic cloves, peeled, thinly sliced
1 cup bourbon, divided
1 cup ketchup
1/2 cup hot pepper sauce (such as Crystal)
1/4 cup tomato paste
3 tablespoons (packed) golden brown sugar
30 chicken drumettes (about 4 pounds)
Blue Cheese Dipping Sauce (click here for recipe)
Prepare
1. Melt butter in heavy large saucepan over medium-high heat. Add onion and garlic; sauté 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. 2. Remove marinade from heat; cool to room temperature.
3. Place chicken drumettes in 15x10x2-inch glass baking dish. Pour marinade over and turn drumettes to coat. Cover and refrigerate overnight.
4. Preheat oven to 375°F. Line baking sheet with foil or parchment paper. Place cooling rack atop prepared baking sheet. Arrange drumettes on rack, spacing slightly apart.
5. Spread any remaining marinade from dish over drumettes. Sprinkle with salt and pepper. 6. Bake drumettes (still on cooling rack) until cooked through and brown in spots, about 45 minutes. Transfer drumettes to serving platter. Serve Blue Cheese Dipping Sauce alongside.
- 2 tablespoons (1/4 stick) butter
- 1 cup chopped onion
- 3 garlic cloves, peeled, thinly sliced
- 1 cup bourbon, divided
- 1 cup ketchup
- 1/2 cup hot pepper sauce (such as Crystal)
- 1/4 cup tomato paste
- 3 tablespoons (packed) golden brown sugar
- 30 chicken drumettes (about 4 pounds)
- Blue Cheese Dipping Sauce (see recipe)
- Melt butter in heavy large saucepan over medium-high heat. Add onion and garlic; sauté 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 drumettes in 15x10x2-inch glass baking dish. Pour marinade over and turn drumettes to coat. Cover and refrigerate overnight.
- Preheat oven to 375°F. Line baking sheet with foil or parchment paper. Place cooling rack atop prepared baking sheet. Arrange drumettes on rack, spacing slightly apart. Spread any remaining marinade from dish over drumettes. Sprinkle with salt and pepper. Bake drumettes (still on cooling rack) until cooked through and brown in spots, about 45 minutes. Transfer drumettes to serving platter. Serve Blue Cheese Dipping Sauce alongside.
