- 3 to 4 pounds chicken wings, split and tips removed or drummers
- 1 cup bourbon
- 1 cup orange marmalade or preserves
- 1/4 cup dark brown sugar
- 1/2 cup ketchup
- 3 tablespoons Worcestershire
- Salt and pepper
Preheat oven to 450F.
Bring a large pot of water up to a bubble and par-cook the chicken for about 5 minutes. Drain and pat dry.
Whisk together the bourbon, preserves, brown sugar, ketchup, Worcestershire, salt and pepper in a medium saucepan. Bring to a boil over high heat and cook until reduced by half. Remove from heat.
Place the wings onto a baking sheet and roast chicken for 15-20 minutes, or until golden brown and crispy.
Transfer the wings to a large bowl, pour bourbon sauce over them and toss.