Ingredients 2 tbsp. butter
1 cup chopped onion
3 garlic cloves peeled thinly sliced
1 cup bourbon, divided
1 cup ketchup
1/2 cup hot pepper sauce
1/4 cup tomato paste
3 tbsp. packed brown sugar
30 chicken drummettes (4 pounds)
Preparation Melt butter in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until golden, about 5 min. Add 3/4 cup bourbon; boil until most of liquid is absorbed 6-8 min. Whisk in 1/4 cup bourbon ketchup, hot sauce, tomato paste, and brown sugar. Bring to boil. Reduce heat and simmer until sauce thickens slightly stirring occasionally, about 10 min.
Season marinade with salt and pepper. Remove marinade from heat; cool to room temp. Place chicken drumettes in 15x10x2 inch glass baking dish. Pour marinade over and turn drumettes to coat. Cover and refrigerate overnight. Preheat oven to 375F. Line baking sheet with foil or parchment paper. Place cooling rack atop prepared baking sheet.
Arrange chicken on rack, spacing slightly apart. Spread any remaining marinade from dish over chicken. Sprinkle with salt and pepper.
Bake until cooked through and brown in spots, about 45 min. Transfer chicken to serving platter. ENJOY
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