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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.
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