Whiskey Peach Chicken Wings

When I added Witch Doctor Wings to a menu that I was writing for a tavern, I had no idea it was going to be a challenge for me to prepare.

I had just left the world of fine dining and was thrust into a tavern setting,  my own choice of course. Two of the items I added were extremely finicky, yet detrimental to the menu. I wanted to create a wave of flavors throughout this menu. The food ranged from classic Americana to Irish pub to English fare to Indian cuisine. The menu took off so well, it closed three restaurants near by as that specific tavern flourished, but I’m getting off the subject.

When we were testing my recipes, we found that the wings were cooking too fast on the outside and not enough on the inside. So, what do you do in that situation? We turned one of the fryers down. That still wasn’t going to work. Although cooking the wings low and slow was the right idea, our ETA for an appetizer was a max of 10 minutes from the time the waitress left the table, and that’s on an extremely busy night. I wanted those wings in the window and out of my kitchen within 5 minutes of our getting that order in, but how could we do it? We spent a couple of days experimenting and finally came up with this cooking process.  Bake the wings off first, then deep fry to get that crispness. The wings ended up being a success and a hot item on the menu.

The Sauce:

3/4 cup peach preserves
2/3 c whiskey
1 c ketchup
1/4 c honey
3/4 c brown sugar
1 tbs chili powder
1/2 tbs cayenne
3/4 tbs paprika
1 tsp onion powder
1/2 tsp garlic powder
1/2 tbs blk Pepper
1/2 c apple cider vinegar

The Wings:
4 lb raw chicken wings
Salt to taste (optional)


Start the sauce by combining all ingredients in a sauce pot, mix well and bring to a boil. Then, reduce heat and simmer for 20-30 minutes until sauce thickens up.

Preheat oven to 400 degrees. Separate wings on a roasting rack inserted a roasting pan and season with salt, if desired. Make sure wings are not overlapping. Bake for roughly 30-45 minutes or until wings are cooked through. Preheat your deep fryer to 338 degrees. Make sure your wings are dry before dropping them into the fryer. Deep fry the wings in small batches for about 2 minutes, just long enough to crisp them up. Transfer wings to an aluminum bowl.  Spoon some of the Whiskey Peach BBQ sauce over the wings and carefully give them a little toss. These are excellent with a side of fried pickles or fried jalapeno onion strings.

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