Recipe - Sherry Cask Chicken Wings
Enjoy this team member submission from Visitor Center Member Rachel Garcia!
Good afternoon visitors,
Today I explored one of my family’s long used chicken wing recipes in a tasty sauce. And this time I'm trying something new! I'm going to be switching out the cooking sherry for Hudson Whiskey’s Sherry Cask Finish 8-Year Bourbon.
What I need is sweetness and whiskey has sweetness. And its’ a Sherry cask finish! It's a fruity sugary barrel of sweet goodness.
Ingredients.
2 tbsp vegetable oil
½ cup of soy sauce
1/3 cup Hudson Whiskey "Sherry Cask Finish Bourbon"
¼ cup ketchup
2 tbsp light brown sugar
¼ teaspoon ground ginger
10-12 Wings cut in half
3 pieces of anise
1 chopped up green onion,
sesame seeds (optional)
Cut and prep your chicken wings. (Cut by the joint)
Fully Dry chicken before you begin cooking. I put them in between paper towels for a few minutes.
Combine: soy sauce, sherry cask, ketchup, brown sugar, anise and ginger into a medium size bowl and mix together.
Cooking instructions:
in large skillet with a lid, add your 2 tbsp of oil and put on high heat.
Once the oil is hot (350°), add the chicken and 2/3rds of the green onion. (The oil should make a smooth sounding sizzle when you add the chicken to the pan. If it's loud and violently popping out oil, it's too high and needs to be lowered just a little bit.)
Constantly turn the wings in the skillet for 7 minutes or until chicken skin begins to have a nice light brown color.
When light brown, reduce the heat to medium and add your sauce into the skillet spreading on top of the chicken.
Cover with lid and let cook for 25 minutes, stirring occasionally. I do every 8 minutes, and when I mix it I'm also mixing the sauce because we want the sugars in the sauce to get thicker so it'll stick nicely right to the chicken.
After 3 8-minute intervals of mixing, remove lid and cook for an additional ten minutes. Stir constantly to get the now-thick sauce from the pan to the chicken. This is where it gets nice and sticky.
Once you see only oil at the bottom of the pan it's time to take the chicken out and put it onto a plate lined with parchment paper. Try to remove extra oil off the chicken by letting it drain for a few moments. Remove to a serving plate and dig in.
My family and I were quite impressed by the flavor. Teriyaki style chicken with bourbon cooked into it was tasty! Similar to what I remember as a kid and a good substitute if you don't have any cooking wine around.
Let's see what the people at Tuthill town think, because I should have a few left for the experts to try. Unless my husband got into them first.
After a what I've learned from bartending, creating cocktails is like cooking. It’s all about blending the right flavors together. Now I'm starting to use these spirits in my favorite foods and desserts.
Next on the list! bread pudding!
My vanilla caramel macchiato bread pudding. This time Adding one of Tuthilltown’s favorite liqueurs to the mix. Cacao Boy or Coffee Break? That is the question.