(Collaboration) Cherry Bourbon Dijon Wing Sauce
This newest sauce, the Dark Cherry Bourbon from Big Dog Sauce Company of NH has the best cherry flavor around. You get a taste of the spices and the subtle bourbon in the back and all come together to bring this delicious sauce together quite nicely. The thickness of the sauce is what appealed to me when I dressed it up for a much-needed chicken wing fix!
When cooking chicken, have a thermometer near by as you want to make sure these wings are fully cooked, juices running clear and no pink colored flesh is seen. Internal temperature needs to be 165°F.
INGREDIENTS FOR BASTING SAUCE 6oz Dark Cherry Bourbon Sauce 2oz Olive Oil 1 tsp Onion Powder 1 tsp Garlic Powder 1 tsp Dijon 1 tsp Kosher Salt 1/2 tsp Black Pepper
Mix this well until fully incorporated. Reserve 1/3 of this aside.
Oven to 450°F
Coat your chicken wings in some Kosher Salt, Black Pepper, and Garlic Powder. On a wire rack over a parchment-lined half sheet tray, send the seasoned chicken wings to the oven on a 30 minute timer.
Take the chicken out of the oven when the timer goes off. Reduce heat to 375°F.
Take your first sauce (aka "Basting" sauce) and start brushing it all over the wings. Return the coated chicken wings to the wire rack. Reset your timer for another 30 minutes. You will need to check for doneness as chicken must reach 165° (minimum 160°F) and no longer pink and juices run clear. A thermometer is your best tool for this.
Take your 1/3 reserved sauce and add 2oz more of the Dark Cherry Bourbon sauce. Then, add 3oz tomato juice, 2oz apple cider vinegar, and mix well. This will be your wet sauce for when you are ready to serve.
Once the wings are done, arrange on a plate and pour some of your wet sauce directly on the wings. Garnish with finely chopped scallons and dried thyme. This will coat up to 12 full wings!
This will work extremely well with all cuts of chicken, pork, duck, goose, cornish hens, quail, salmon, and shrimp.
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(Permission given by Big Dog Sauce Company NH)