Bourbon-Glazed Chicken Drumettes with Blue Cheese Dipping Sauce

Bourbon-Glazed Chicken Drumettes with Blue Cheese Dipping Sauce

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  • Prep Time


  • Total Time


  • Servings

    Makes 30


  • 2 Tblsp. (¼ stick)Butter

  • 1 cup chopped Onions

  • 3 Garlic cloves, thinly sliced

  • 1 cup Bourbon, divided

  • 1 cup Ketchup

  • ½ cup Hot Pepper sauce (such as Crystal)

  • ¼ cup tomato paste

  • 3 Tblsp. (packed) golden brown sugar

  • 30 Chicken drummettes (about 4 lbs)

  • Blue Cheese Dipping Sauce:

  • 8 oz. Blue Cheese (such as Maytag)

  • finely crumbled

  • 1 16 oz. Sour Cream

  • ⅓ cup chopped fresh Parsley


Melt butter in heavy large saucepan over medium high heat. Add onion and garlic; saute until golden, about 5 minutes. Add 3/4 cup bourbon; boil until most of liquid absorbed, 6 to 8 minutes. Whisk in 1/4 cup bourbon, ketchup, hot sauce, tomato paste and brown sugar. Bring to boil. Reduce heat and simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Season marinade with salt and pepper. Remove from heat; cool to room temperature. Place chicken in 15x10x2 glass baking dish. Pour marinade over and turn to coat drummettes. Cover and refrigerate overnight. Preheat oven to 375 degrees. Line baking sheet with foil or parchment paper. Place cooling rack atop prepared baking sheet. Arrange drummetteson rack, spacing slightly apart. Spread anny remaining marinade from dish over drummettes. Sprinkle with salt and pepper. Bake until cooked through and brown in spots, about 45 minutes. Transfer to serving platter. Serve with blue cheese dipping sauce. Blue Cheese Dipping Sauce: Whisk blue cheese crumbs, sour cream and parsley in medium bowl until well blended. Transfer to serving bowl. Can be made one day ahead. Cover and refrigerate.


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