Captain Morgan, Crown Royal Canadian Whisky, drinks, recipes, sports, super bowl
2 Chicken Wings Recipes To Get The Super Bowl Party Started10:10 PM
|Captain Morgan Original Spiced Rum Glazed Wings, Garlic Buttermilk Dressing, & Scallions|
The Superbowl is tomorrow and so I know for sure there's going to be chicken wings floating around many parties. Besides the chicken wings on platters, there's going to be heavy alcohol flowing in the cups, which is synonymous with major sporting events. However the I love the idea of alcohol infused chicken wings. Yum! The below 2 recipes each has Whisky and Rum infused chicken wings. The best of both worlds! Cheers!
See the recipes below ...
Captain Morgan Original Spiced Rum Glazed Wings, Garlic Buttermilk Dressing, & Scallions
• 3 pounds chicken wings
• 1 cup Captain Morgan® Original Spiced Rum
• ½ cup sherry vinegar
• 1 tablespoon sea salt
• 1 tablespoon peanut oil
• ½ teaspoon chili flake
• 1 teaspoon corn starch
• 1 tablespoon warm water
• 3 tablespoons butter, cold
• 1 cup mayonnaise
• ½ cup buttermilk
• 1 lemon
• ½ shallot, peeled and minced
• 1 garlic clove, peeled and minced
• 2 tablespoons carrot fronds, finely chopped
• 3 tablespoon scallions, sliced very thin on a strong angle
• 1 bunch of baby carrots
Preparation: Preheat the oven to 425°F. Heat a large cast-iron skillet in the oven for 5 to 10 minutes.
Rinse and pat the wings dry with paper towels, then separate the wings from the drumsticks and discard the tips. In a large mixing bowl, dress the wings with the sea salt and peanut oil. Add them to the cast-iron pan in 1 layer to assure even cooking and roast the wings for 20 minutes. Turn each wing and continue roasting for an additional 15 - 20 minutes.
For the glaze, add the Captain Morgan® Original Spiced Rum to a small saucepot and reduce over medium heat, about 10 minutes or until the liquid is reduce by half. In a small bowl, combine the cornstarch with the warm water and set it aside. Add the sherry vinegar and the chili flake to the rum and continue to cook for 5 minutes. Reduce the heat to low. Add the cornstarch slurry and stir the glaze until it becomes thick. Remove the glaze from the heat and add the cold butter, 1 tablespoon at a time, stirring until it is completely incorporated. Set the glaze aside for later use.
For the dressing, in a small mixing bowl, combine the mayo, buttermilk, and the zest and juice from 1 lemon. Mix together with a whisk until smooth and incorporated. Next add the shallot, garlic, carrot fronds and 1 tablespoon of the sliced scallions. Mix until combined and reserve.
To finish the wings, turn the oven to broil and crisp each side of the wing for about 1 to 2 minutes per side. Take them out of the oven and place them onto a plate lined with a paper towel to drain off any rendered fat. Place the wings in a mixing bowl and add the reserved glaze. Toss the wings in the glaze to thoroughly coat each one.
To plate, sprinkle the wings with the remaining scallions and serve them with a bowl of the dressing and the carrots.
Crown Royal Wings
· ⅓ cup Crown Royal Canadian Whisky
· ⅓ cup honey, SueBee
· ¼ cup soy sauce, Kikkoman
· 2 tablespoons Thai chili sauce
· 1 packet (0.75-ounce) stir-fry seasoning, Sun Bird
· 2 teaspoons crushed garlic, Gourmet Garden
· 4 pounds chicken wing drumettes
· 3 scallions (green onions), finely chopped (optional)
· ¼ cup chopped peanuts, Planters® (optional)
Preparation: In a large bowl, combine whisky, honey, soy sauce, chili sauce, stir-fry seasoning, and garlic. Add drumettes, tossing to coat. Cover with plastic wrap and marinate in refrigerator for at least 3 hours, preferably overnight.
Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking. Let drumettes stand at room temperature for 30 minutes. Place on hot, oiled grill. Cook for 12 to 18 minutes or until cooked through, turning occasionally. Transfer chicken to a platter. Sprinkle with chopped scallions and peanuts (optional).