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Smoke it and they will come!

Kentucky Bourbon
Glazed Chicken

 

Welcome to my smoking meats recipes site. Visit my recipe list for the complete list of smoked foods. My smoked meats recipes will be changing indefinitely as I plan to improve existing recipes and add new ones on a continual basis. Whether you are new to smoking meats or you are a seasoned veteran, I hope to provide a little something for everyone. All recipes within this site will contain detailed preparation instructions and video shot in HD to clearly demonstrate the specific tips and techniques I used to smoke the meats. Be sure and stop in frequently and browse the smoking meats recipes. All new recipes will be tagged with “New Smoke” labels so you can quickly navigate to the recipes of interest. Remember… Cooking times will vary so always use a thermometer.

Good luck on your next smoke and feel free to email me with any feed back or smoking meats related questions you may have.  “Smoke it and they will come!”

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Recipe Information

Ingredients:

Wings

3 - 3.5 lbs. Chicken Party Wings
Garlic Powder to Taste
Pepper to Taste
Extra Virgin olive Oil

Sauce

1 Cup Jim Beam Bourbon
1/2 Cup Dark Brown Sugar
1/2 Cup. Reduced Sodium Soy
1/2 Tbsp. Molasses
1 Tbsp. Sesame Seed Oil
1/4 Cup White Whine Vinegar
1/4 Cup Honey
4 Large Garlic Cloves Minced
1 Tsp. Fresh Grated Ginger
1 Tbsp. Finely Minced Red Onion
1/2 teaspoon Smoked Paprika
4 Tsp. Corn Starch
To taste Salt and Pepper

Header

 


 

Preparation:

Kentucky Bourbon Chicken. Doesn't that sound good? Well its not good... It's amazing!

The first thing to do is pre-heat your cooker to 255 degrees. In this cook I'm cooking on my Yoder YS640 using Oak wood pellets.

Next we will prepare the chicken. Start by rinsing  3 to3.5 pounds of party wings. These are wings pre cut up. If your store doesn't carry them then buy the regular wings and cut them up yourself. Pat them dry and place them into a large bowl. I tend to put all the drumstick pieces in and season them followed by the remaining pieces. I do this because I place all the drumsticks on one smoking rack and the others on to a second rack. I then place the thicker meat near the hotter end of my cooker.

Pour in some extra virgin olive oil and mix then mix the chicken  in the oil thoroughly so all pieces are coated. Shake on some garlic powder to taste and some pepper to taste. Place the chicken onto a smoking rack and then repeat these steps for the remaining chicken pieces.

Once the chicken is seasoned and placed on the smoking racks, place them into the center of your pre-heated smoker. Cook for one hour.

After one hour flip the chicken pieces. and continue to cook until the chicken reaches 160 - 165 degrees.

While we wait it's time to make the Kentucky Bourbon Sauce. In a unheated medium sauce pan combine the following ingredients.

1 Cup Jim Beam Bourbon
1/2 Cup Dark Brown Sugar
1/2 Cup. Reduced Sodium Soy
1/2 Tbsp. Molasses
1 Tbsp. Sesame Seed Oil
1/4 Cup White Whine Vinegar
1/4 Cup Honey
4 Large Garlic Cloves Minced
1 Tsp. Fresh Grated Ginger
1 Tbsp. Finely Minced Red Onion
1/2 teaspoon Smoked Paprika
4 Tsp. Corn Starch
To taste Salt and Pepper

Notice I stated a "unheated" pan? This is to avoid a flare up as I experienced in my video. I started with a heated pan and well... When high heat and alcohol come together a flare up will occur. If you do encounter a flare up don't panic. Its only the alcohol vapors burning off. Simply remove the pan from the burner and blow out the flame while keeping your face away and eyebrows and lashes intact. :-)

Turn on the burner to medium high heat and bring to a low boil while stirring often. Since this sauce contains a fair amount of sugar you must stir often so it does not burn on the bottom of the pan. Once the sauce has come to a boil, add some water to 4 tsp. of corn starch to dissolve it. Add this to the bourbon sauce while vigorously stirring. This will cause the bourbon sauce to thicken up a bit. Reduce the heat and simmer over low heat for 5 minutes while stirring frequently. Once done set the sauce aside until the chicken reaches 165 degrees.

Once the chicken reaches 165 degrees, mop the chicken pieces liberally with the Kentucky Bourbon Sauce. Continue cooking for 30 minutes. After 30 minutes flip the chicken and mop the other side with the bourbon sauce. Continue cooking for 15 minutes. Give the chicken pieces one more mopping with bourbon sauce. The reason I wait until the chicken is almost done is the sauce contains a fair amount of sugar and I want it to glaze up and slightly darken without burning.

When the chicken reaches 175 - 180 degrees it's time to remove it from the cooker. Place the remaining bourbon sauce back on the stove and bring it to a low boil to kill off any bacteria that may have got in from mopping. Plate it up with a sauce dish containing the remaining bourbon sauce for dipping. Your chicken should have amazing color and the flavor should please.

I hope you enjoy this recipe as much as we did.

 

SmokingPit.com - Kentucky Bourbon Glazed Chicken Wings.  Slow cooked on the yoder YS640. Seasoning the wings.

SmokingPit.com - Kentucky Bourbon Glazed Chicken Wings.  Slow cooked on the yoder YS640. Making the bourbon sauce.

SmokingPit.com - Kentucky Bourbon Glazed Chicken Wings.  Slow cooked on the yoder YS640. Mopping on the bourbon sauce..

SmokingPit.com - Kentucky Bourbon Glazed Chicken Wings.  Slow cooked on the yoder YS640. Wings hot off the cooker..

SmokingPit.com - Kentucky Bourbon Glazed Chicken Wings.  Slow cooked on the yoder YS640. The money shot!

 


 

 

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