2 lb ROCKY® Free Range Whole Chicken Wings
2 tbsp butter
2 tbsp garlic, minced
1  cup shallots, minced
1 cup bourbon
1 cup brown sugar
1 cup BBQ sauce
1/2 cup chili sauce
1 cup hot sauce
1 cup honey
1/2 tsp white pepper


1 In a saucepan, melt butter over medium heat. Add garlic and shallots and sauté until aromatic. Add bourbon and swirl to flame the alcohol, be careful. When the flame has burned off add sugar and cook for 1 minute stirring constantly so it doesn’t burn. Add BBQ, chili, & hot sauces. Bring to a boil then add honey and white pepper stirring to ensure the honey incorporates and doesn’t stick to the bottom of the pan. Lower heat and simmer for 3-5 minutes.
2 Toss wings, cooked to internal temperature of 165°, with sauce either grilled, baked or fried. Whichever you prefer.

Courtesy of the Petaluma Food Truck

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