Crosshair Golf Blog
March 21, 2010
The Masters Party- Bourbon Glazed Chicken Drummettes with Blue Cheese Dipping Sauce
Make the sauce yourself add a bit of Bourbon and your friends will remember your Masters party for years to come.
First a list of what you will need. This recipe is for about 30 drummetes, you can double or triple as needed. The drummet is the part of the wing that resembles a small drum stick. Feel free to use the whole wing, just separate the wing part from the drummet and discard the tip section. You can also go to a butcher and they will prepare your wings for you. Now for the ingredients.
1. 2 tablespoons butter, Not Margarine, unless you are lactose intolerant, then I guess you can use margarine.
2. 1-cup chopped onion, about 1 medium
3. 3 garlic cloves peeled and thinly sliced
4. 1-cup Bourbon, Divided
5. 1-cup Ketchup
6. 1/2-cup hot pepper sauce, your choice, most supermarkets have a nice selection of hot sauces.
7. 1/4-cup tomato paste (one small can)
8. 3 tablespoons (packed) golden or light brown sugar
9. Chicken drummetes, wings, or a combination
First things first. in a large heavy saucepan over medium-high heat melt the butter. Add onion and garlic and saute’ until golden, be careful not to burn, about 5 minutes. Add 3/4 cup of the Bourbon, boil until most of the liquid is absorbed, 6-8 minutes.
Whisk in the remaining 1/4 cup of Bourbon, Ketchup, Hot Pepper Sauce, Tomato Paste, and Brown Sugar. Bring to a boil. Reduce heat and simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Season with salt and pepper, remove from heat and let cool to room temperature.
Place Chicken in a 15x10x2 inch glass baking dish. Pour marinade over chicken and turn to coat all chicken completely. Cover with plastic wrap and refrigerate over night.
Now it is time to get these bad-boys to the party table. Heat the oven to 375 degrees. Line a baking sheet with foil or parchment paper. Place a cooling rack atop prepared baking sheet. Arrange chicken on the rack, spacing slightly apart. Spread remaining marinade over chicken season with salt and pepper. Bake chicken (still on cooling rack) until cooked through and brown in spots, about 45 minutes. Transfer to a serving plate and serve with Blue Cheese Dipping Sauce.
Blue Cheese Dipping Sauce
Mix together 8 ounces Blue Cheese finely crumbled, about 2 cups. A 16 oz. container of sour cream, and some chopped parsley. You can make this a day ahead if you want, in fact, it will probably taste better if made the day before.
Enjoy.
March 18, 2010
What would The Masters be without Mongolian Chicken Wings
So you have your recipe for Seven Layer Dip. What next? Well it just wouldn’t be The Masters without Mongolian Chicken Wings. Are you ready for the next recipe.
What you will need:
1. Oil for frying
2. 1/2 tsp minced ginger, fresh is best but jarred is easier.
3. 1 tbsp chopped garlic
4. 1/2 cup soy sauce
5. 1/4 cup oyster sauce (optional)
6. 1/2 cup water
7. 3/4 cup dark brown sugar
8. Chicken Wings, The more you buy the more of the above ingredients you will need.
9. 1 cup all purpose flour
10. 1/4 cup corn starch
12. Salt, Pepper or seasoned salt of choice.
13. Scallions for garnish.
Make the sauce, heat 2 tablespoons of oil in sauce pan on medium/low heat, do not get the oil too hot. Add ginger and garlic to the pan and cook stirring for only about 30 seconds. Quickly add the soy sauce and water before the garlic burns. Add the brown sugar and stir until dissolved, add the oyster sauce, if using. Simmer for about 3 minutes until sauce thickens. Remove from heat and set aside.
For the chicken. Mix the flour, corn starch and salt and pepper or seasoned salt. Whisk and put on a plate. Separate the wing from the drummet and discard the tips of the wings. Salt and pepper wings on both sides. Dredge the chicken in the flour mixture, tap excess off and place on a wax paper lined cookie sheet. Once all chicken has been dredged in flour wait about 10 minutes and do it again.
Fry the wings. In a deep, heavy bottom pan, add about 2-3 inches of oil and heat to 375 degrees. Fry in batches until chicken is golden brown and internal temp is about 160 degrees. Set aside.
When ready to serve, heat oven to 350 degrees. Warm sauce and use about 1/2 to coat chicken wings and bake until warmed through. Put on a serving plate and top with chopped green onions.
Heat the rest of the sauce and serve on the side. (your wings will be darker brown than the photo above)
