SPICY BOURBON CHICKEN WINGS

Makes about 30













2 Tbls (1/4 stick) butter
1 cup chopped onion
3 garlic cloves, peeled and thinly sliced
1 cup bourbon, divided
1 cup ketchup
2 Tbls Tabasco
1/3 cup tomato paste
¼ cp (packed) dark brown sugar
3 or 4 lbs Drummies and Flappers (wing pieces)

Melt butter in a heavy, large saucepan over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes.

Add 3/4 cup bourbon; boil until most of liquid is absorbed, about 6-8 minutes.

Whisk in remaining 1/4 cup bourbon, ketchup, hot sauce, tomato paste and brown sugar. Bring to a boil.

Reduce heat and simmer until the sauce thickens slightly, stirring occasionally, about 10 minutes. [the sauce splatters a bit as it simmers].

Remove marinade from heat; cool to room temperature.

Place wing pieces in a large glass baking dish (15x10x2-inch or whatever fits all of the pieces mostly in a single layer). Pour marinade over and turn pieces to coat. Cover and refrigerate overnight.

Preheat oven to 375 degrees. Line baking sheet with foil or parchment paper [don't skip this unless you love scrubbing]. Place cooling rack atop prepared baking sheet [I use the one that came with my sheet pan set]. Arrange wings on rack, spacing slightly apart. Spread any remaining marinade from dish over chicken. Sprinkle with salt and pepper.

Bake (still on cooling rack) until cooked through and brown in spots, about 45 minutes.

Transfer to serving platter.