With 4th of July parties coming up and football season right around the corner I thought it would be a good time to put this Jack Daniel’s BBQ Chicken Wings Recipe on the menu. Juicy and delicious these boneless chicken wings are sure to be the highlight of any party or family get together. like most boneless chicken wings recipes, you are really working with boneless chicken breasts, in place of the chicken wings. This recipe has a delicious combination of flavors, and the Jack Daniels give the recipe a unique and special taste. This recipe has a little heat because of the cayenne pepper, so you can decrease the heat, or add a little more, depending on your taste.
The Jack Daniels BBQ sauce prepared in this recipe would also make a great BBQ sauce for grilling.
Give this Jack Daniel’s BBQ Chicken Wings Recipe a try; it’s delicious. Adapted from blogchef.net
Jack Daniel’s BBQ Chicken Wings Recipe
Recipe Type: Main
3 boneless skinless chicken breasts (cut into 1” chunks)
Oil (for deep frying)
1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper (or to taste)
1/4teaspoon garlic powder
1/2 teaspoon paprika
1 cup milk
Jack Daniel’s BBQ Sauce
1 small onion (diced)
4 garlic cloves (minced)
1/2 cup Jack Daniel’s
2 cups ketchup
1/4 cup vinegar
2 tablespoons tomato paste
1/4 cup Worcestershire sauce
1/3 cup brown sugar
2 tablespoons liquid smoke
1/2 teaspoon pepper
1/2 teaspoon salt
In a medium saucepan mix together the onion, garlic, and Jack Daniel’s. Bring to a boil. Reduce heat and simmer for about 7 minutes or until the onion is translucent. Add ketchup, vinegar, tomato paste, Worcestershire sauce, brown sugar, liquid smoke, pepper, and salt. Mix well, reduce heat, and simmer for 20 minutes. Let cool a little bit and then puree in a food processor or blender. (This can be made the night before and reheated)
In a large bowl or pie dish whisk together the flour, salt, black pepper, cayenne pepper, garlic powder, and paprika.
In a small bowl whisk together the egg and milk. Dip each piece of chicken in the egg mixture, and then roll in the flour mixture. Repeat so that each piece of chicken is double coated and refrigerate the breaded chicken for 20 minutes.
Fry chicken in the hot oil in batches until the outside is nicely browned and the juices run clear (about 5 minutes per batch). The internal temperature of the chicken should be 165 degrees. Drain on paper towels.
Mix cooked chicken with the BBQ sauce and serve. (I reserved some of the sauce for dipping the fries I served with the dish)