This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

This is how Rach makes her Whisky Wings in the oven. At home, she and John like to make Whisky Wings On The Grill.


For the wings:
  • 24 to 30 drummettes (drummers of the wing, ask your butcher) or cut wings
  • Kosher salt
For the marinade:
  • About ¼ cup cider vinegar, such as Bragg's
  • About ¼ cup whisky or bourbon
  • About 3 tablespoons hot sauce, such as Frank's Red Hot
  • About 3 tablespoons Worcestershire sauce
  • 2 large cloves garlic, crushed
  • 1 tablespoon coarse black pepper
  • Olive or vegetable oil cooking spray
For the sauce:
  • 5 tablespoons butter
  • 4 cloves chopped garlic
  • About ¼ cup whisky or bourbon
  • About 2 tablespoons Worcestershire
  • ¼ cup to ⅓ cup hot sauce of choice (for medium to hot wings)
  • About ⅓ cup chicken stock
To serve:
  • 1 cup crumbled smoked blue cheese or blue cheese
  • Celery and carrot sticks


Serves: 6 to 8 snack- or appetizer-size servings


A day or two before you serve the wings, marinate them: Pat the wings dry and season them with kosher salt. In a large, plastic, food-storage bag, combine vinegar, whisky or bourbon, hot sauce, Worcestershire, garlic and black pepper in a zip-top bag. Add wings to the bag, squeeze out excess air and seal. Refrigerate until ready to cook.

To cook, preheat oven to 425°F with a rack in the upper third, one rung above center.

Remove wings from marinade and pat dry of any excess. Arrange wings in a single layer on a wire rack set on a foil-lined baking sheet. Spray wings with cooking spray and roast 50 minutes to 1 hour until skins are very crispy and tight.

Heat a saucepot over medium heat, add butter and melt. Add garlic and swirl a minute or 2; add whisky or bourbon and reduce by half. Add Worcestershire, hot sauce and stock; reduce 2-3 minutes.

Add wings to a large mixing bowl, pour in sauce and toss carefully to coat–tongs can rip meat from bones so toss with your hands or flip in the bowl.

Arrange wings on a platter, covered with blue cheese crumbles with carrots and celery tucked in alongside.