Bourbon Bacon Wings with Sticky Maple and Crisp Bacon

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Bourbon Bacon Wings with Sticky Maple and Crisp Bacon

Recipes
4
Servings
45 Min
Prep/Cook Time

Ingredients
2 lb	ROCKY® Free Range Chicken Wings, Value Pack
Crisp Bacon
8oz	Applewood smoked bacon, diced
Sticky Maple Sauce
1/2 cup	chicken stock
1/2 cup	brown sugar
1/2 cup	100% pure maple syrup
1/4 cup	cold brew coffee
2 tbsp	bourbon
1/2 tsp	fresh ground black pepper
1/2 tsp	salt

Ingredients

2 lb

ROCKY® Free Range Chicken Wings, Value Pack

Crisp Bacon

8oz

Applewood smoked bacon, diced

Sticky Maple Sauce

1/2 cup

chicken stock

1/2 cup

brown sugar

1/2 cup

100% pure maple syrup

1/4 cup

cold brew coffee

2 tbsp

bourbon

1/2 tsp

fresh ground black pepper

1/2 tsp

salt

Method
1	Light a charcoal or gas grill and set it up for direct heat medium/high. When grill is hot add the wings. Grill, turning the wings to get grill marks on both sides and they start to crisp. About 8-10 minutes total. Internal temperature should reach 170°.
2	Place the bacon in a medium sauce pan at medium heat, cook till crispy, stirring occasionally to cook evenly. Once bacon is crisp remove bacon and strain drippings from the pan. Keep at room temp.
3	In a medium sauce pan at medium heat, combine chicken stock, brown sugar and maple syrup. Stir occasionally still reduced by half. Color should darken and take about 10 minutes. Add coffee and bourbon and return to a boil. Boil for about 3 minutes and add salt and pepper. Whisk in 1 tbsp of bacon drippings. Toss your cooked wings in the reduction sauce with the crisp bacon and platter.

Method

Light a charcoal or gas grill and set it up for direct heat medium/high. When grill is hot add the wings. Grill, turning the wings to get grill marks on both sides and they start to crisp. About 8-10 minutes total. Internal temperature should reach 170°.

Place the bacon in a medium sauce pan at medium heat, cook till crispy, stirring occasionally to cook evenly. Once bacon is crisp remove bacon and strain drippings from the pan. Keep at room temp.

In a medium sauce pan at medium heat, combine chicken stock, brown sugar and maple syrup. Stir occasionally still reduced by half. Color should darken and take about 10 minutes. Add coffee and bourbon and return to a boil. Boil for about 3 minutes and add salt and pepper. Whisk in 1 tbsp of bacon drippings. Toss your cooked wings in the reduction sauce with the crisp bacon and platter.

Bourbon Bacon Wings with Sticky Maple and Crisp Bacon

Bourbon Bacon Wings with Sticky Maple and Crisp Bacon

Ingredients

Method

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