Bourbon-glazed chicken drumettes with Blue cheese dipping sauce

By annekeeney

Ingredients

• 2 T. (1/4 stick) butter
• 1 c. chopped onion
• 3 garlic cloves, peeled, and thinly sliced
• 1 c. bourbon, divided
• 1 c. ketchup
• 1/2 c. hot pepper sauce (such as Crystal)
• 1/4 c. tomato paste
• 3 T. (packed)golden brown sugar
• 30 chicken drumettes (about 4 lbs.)

Preparation

Step 1

Melt butter in heavy large saucepan over medium high heat. Add onion and garlic; saute until golden, about 5 minutes. Add 3/4 bourbon; boil until most of liquid is absorbed, 6-8 minutes. Whisk in 1/4 cup bourbon, ketchup, hot pepper 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 marinade from heat; cool to room temperature.

Place chicken drumettes in 15x10x2" glass baking dish. Pour marinade over and turn drumettes to coat. Cover and refrigerate overnight.

Preheat oven to 375. Line baking sheet with foil or parchment paper. Place cooling rack atop prepared baking sheet. Arrange drumettes on rack, spacing slightly apart. Spread any remaining marinade from dish over drumettes. Sprinkle with salt and pepper. Bake drumettes (still on cooling rack) until cooked through and through and brown in spots, about 46 minutes. Transfer drumettes to serving platter. Serve Blue cheese dipping sauce alongside.

INGREDIENT TIP: A chicken drumette is the thick, meaty section of the chicken wing that resembles a drumstick.