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  • 3 lbs. chicken wings, separated
  • 1 c. flour
  • 1/4 c. plus 1 T. McCormick® Grill Mates Brown Sugar Bourbon Seasoning
  • 2 t. salt, divided
  • vegetable oil for frying

For the Whiskey Glaze

  • 6 cloves of garlic, grated with a hand grater or chopped very fine
  • 1 T. canola oil
  • 1/2 c. water
  • 3/4 c. pineapple juice
  • 3/4 c. brown sugar
  • 1/2 c. teriyaki sauce
  • 1/2 c. Crown Royal Whiskey
  • 1/4 t. cayenne pepper
  • 1 1/2 T. cornstarch mixed with 1 1/2 T. of water


  1. Heat the oven to 400º, and also start heating a large pot filled half way with oil over medium heat.
  2. Season the wings with 1 t. of the salt and 1/4 c. of the grill seasoning.
  3. Bake for 25 minutes.
  4. While the wings are in the oven you can start the glaze. Heat the oil in a small pan and cook the garlic for 30 seconds, careful not to let it burn.
  5. Carefully add the whiskey and let it cook down for 2 minutes.
  6. Next add the rest of the glaze ingredients (except the cornstarch mixture) and cook, simmering for 10 minutes.
  7. Pour in the cornstarch mixture to thicken the glaze. Bring to a boil and cook for another 10 minutes, then set aside.
  8. Combine the flour, the remaining tablespoon of grill seasoning and the other teaspoon of salt in a large bowl.
  9. After the wings have cooled coat them with the flour mixture shaking off the excess.
  10. Once the oil temperature reaches 350º, fry the wings for 2-3 minutes until the coating is light brown in color and crispy.
  11. Toss the wings in the whiskey glaze and serve.

Recipe source: http://yummly

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