I’ve tried making the classic hot wings in the past using a couple of different recipes and I’ll be honest, I’d rather order them from someplace because the ROI (return on investment) for the amount of work put into those wings was pitiful. I’m willing to do a little bit of work as long as the results are worth it. The last hot wings recipe I tried was from Alton Brown. I’m definitely a fan of his, and he hasn’t steered me wrong except in that case. There were just too many steps. Sure, in the end I had crispy wings, but I was too tired to enjoy them.
But in the latest issue of Bon Appétit, I was tempted to give wings another chance by the Bourbon-Glazed Chicken Drumettes. They had me at bourbon. While the recipe title intrigued Dan as well, when he found how much bourbon was going into it, he was unsure that it was the best use for something that precious. He’d rather drink it. But after tasting the sauce, he offered me the handle of Jim Beam in his cabinet to make more. Since the recipe is straightforward, easy, and lip-smacking delicious, I am happy to oblige (the ROI is off the charts).