Chicken Drumettes in Sweet and Spicy Bourbon Wing Sauce
These Sweet and Spicy Bourbon Glazed Chicken Drumettes are crispy fried and glazed with a sweet and spicy bourbon and cola wing sauce.
Servings: 24 wings
- 4 lbs chicken drumettes (about 24 pieces)
- 1 tbsp butter
- 3 cloves garlic sliced or minced
- 1 20 oz bottle cola
- 100 ml bourbon between ⅓ and ½ cup
- 2 tbsp brown sugar
- 2 tbsp chili paste
- 1 tbsp sweet thai chili sauce
- 2 tsp corn starch mixed with a tiny bit of water
For the Wing Sauce
Slice garlic. Melt butter over medium heat in a small saucepan and saute sliced butter for a couple minutes until fragrant.
Add cola, bourbon, brown sugar, chili paste, and sweet thai chili sauce. Bring to a boil.
Reduce heat to low and let simmer for about 30 minutes, or while you prepare the chicken drums.
For the Chicken
Salt and pepper the chicken drums.
Heat oil to 375°F
Fry Chicken Drums in a few different batches for 10 minutes each, depending on the size of your oil pan. Don't overcrowd.
Note: Let the oil come back to 375° in between batches.
Remove from oil, set aside while you finish all the batches.
Glazing the Chicken Drums
Before you pour the sauce over the wings, evaluate the thickness of the sauce. Before you add cornstarch, it will still be pretty thin. Add your cornstarch mixture to your wing sauce while it's on a low boil. It will thicken pretty quickly. The more cornstarch you add, the thicker and more syrupy your sauce will be. This is all a matter of personal preference.
Once you are happy with consistency of the sauce pour over your chicken drums, dip in your favorite dipping sauce, and enjoy!