Almost certainly you will need chicken wings. With this recipe I normally use 12. So about a dozen wings. No no I'm not trying to take your money so use the full wing and not the half you get from those places that call a drummet a chicken wing. Season them with salt and pepper.You can get on with the sauce now this is what makes the wings worth it.Sweat off the onion and garlic (there I go again with these fancy words, it just means fry the onions and garlic until they go slightly see-through),Add the bourbon and cook until you’re not going to pass out if you had to drink it – in other words, until all the alcohol is cooked out. So if you're worried about getting drunk off the wings sorry.When cooking with liqueurs we burn off all the alcohol leaving behind all the flavours of smoky oakiness.Combine the boozy onions with the rest of the ingredients, taste and adjust the seasoning if you need to. Pour the sauce over your chicken wings and let them marinate for as long as you can wait.Place the wings on a grid and braai them on medium hot coals, turning and basting with the sauce as you go along. Make sure you cook them thoroughly – it should take about 15 minutes. If your not in the mood to slave over a fire pop them in the oven for 30 to 40 minutes on 180°C and enjoy a beer while you wait.Take a couple of cold beers out of the cooler bag, put them on the table next to the basket of hot wings, call your friends and dig in.Recipe reprinted with permission of Sherwyn Weaich.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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