“There’s nothing like a good crispy, fried wings, smothered in a rich BBQ sauce! Serve this boozed-up BBQ wings at your next summer gathering and everyone will be asking for the recipe. Tell us if they don’t.” – Chef Noel Cunningham, Cuisine by Noel

1 lb chicken wings

Salt and pepper to taste

2 tsp. smoky paprika

Oil for frying

1 cup flour

Prepare the chicken wings by using a sharp knife to cut the joint that separates the wing from the drumstick.

Snip off the end or the tip of each wing. Trim any excess skin from the wing and pat dry.

Season wings with paprika, salt and pepper, lightly dredge in flour then carefully fry the wings for 10 to 15 minutes or until they are crisp on the outside.

Place on a paper-towel-lined plate to drain off excess oil (and cool slightly) before tossing them in the sauce.

Toss wings in Jack Daniel’s BBQ sauce, and serve immediately.

For the Jack Daniel’s BBQ Sauce

1/4 cup Jack Daniel’s Whiskey

1 cup ketchup

3 Tbsp. brown sugar

4 Tbsp. vinegar

1 Tbsp. lemon juice

2 tsp. Worcestershire sauce

1 tsp. browning or soy sauce

3 cloves garlic, minced

Salt and pepper to taste

Combine ingredients in a saucepan and mix well, stirring occasionally.Simmer for 20 to 30 minutes then allow to cool.

Store in an airtight container once fully cooled and place in the fridge till needed.

Flavour Tip: if you make the sauce a few days in advance the flavours will have more time to blend and marinate together.

First published on Cooking Sense Magazine