These are our whisky wings.
You have to start at least the day before.
So 12-48 hours ahead.
You're going to put your wings in two bags,
double bag it for food safety.
And you're gonna keep it in
the lowest part of your refrigerator.
So I have about 30 drumettes.
About a quarter cup each of whisky.
You can use a smokier whisky,
this is kind of a sweet whisky.
One, two. You could use a...
Three, four.
It's a slow count of four.
Then we're gonna put in about equal amounts
of Worcestershire sauce, two, three, four.
Same amount of I'm using Frank's Red Hot.
It's a fairly mild cayenne pepper vinegar sauce.
One, two, three, four.
Shake up your cider vinegar.
And once you open it, of course,
keep it in the fridge, not in your pantry.
Longer shelf life.
One, two, three, four.
So I'm just taking my peeled cloves
and giving them a good whack with the heel of my hand.
Drop those babies down in.
And now about a tablespoon each of course black pepper,
and kosher salt.
Now we're gonna try and get as much air as possible
out of that inner bag first.
(bags rustling)
And then we're gonna give it a good massage.
Work all that mixture of sauces and salt and pepper
through all the wings.
And then we push all the excess air
out of the second bag, out of our safety bag, okay.
And now they're ready to chill out.
Hey guys, it's John.
So I've got the Big Green Egg smoker nice and hot.
Look at those coals.
Those are for the chicken wings.
So now I'm gonna add my wood chips
to add a little smoky flavor.
This is optional, but it really adds a nice
sort of almost like a barbecue smoke kinda thing to it.
So let those get nice and smoky.
I'm gonna prep the grill.
And then we're gonna throw on the wings.
Okay, so we've got our wings out of the brine,
or out of the marinade.
And what we're gonna do is pat them dry.
So I've taken them out, I've put them on a paper towel,
on a sterile cutting board.
Now what I'm going to do is roll 'em
off of the paper towel onto the board.
And then I'm going to discard this
because it is contaminated.
Now we pat the wings dry, you want 'em nice and dry
when they go on the grill.
Okay so, preheated my grill.
It's about 325, 350.
I'm gonna put on my chicken wings.
I've also pre-oiled... The grate.
The grate with just canola oil.
You can spray or you can take a paper towel,
I do that when it's cold.
And again, this is indirect heat.
I have a diffuser, a ceramic diffuser,
in-between my flame and my food.
So it's never gonna be over that fire.
You're never gonna have a drip and a flareup.
And you don't want direct heat
when you're doing these chicken wings.
I have literally chilling out
in nice super cold water our celery sticks,
and carrot, and green onions.
So we're gonna melt about four tablespoons of butter
to a half a cup of hot sauce,
to four large cloves of garlic.
Grated, or chopped, or pasted.
Drop that into the butter.
About a tablespoon of coarse black pepper as well.
About three shots of whiskey.
Now we're gonna let that kind of condense
and cook out a bit so some of the alcohol burns off
and the flavors concentrate.
Our whiskey has cut down by half.
So now we're gonna add a half a cup of hot sauce.
Three, four, five, six, seven, eight.
That's eight tablespoons, or eight turns of the pan.
Half as much, or about a quarter cup of Worcestershire.
One, two, three, four.
And we're gonna add about two tablespoons of soy sauce,
or I'm using smoked soy sauce.
One, two.
I have some bone broth here, about a half a cup of that.
And then we're gonna let this bubble, and reduce,
and reduce, and reduce, and reduce, and thicken up.
Until the wings are ready to come off.
Douse all of our whiskey sauce over our wings.
We're gonna garnish with tons of fresh veggies.
And then we serve the smoked blue cheese.
Oh yes please.
(audience cheering)
(chimes)