The annual contest between football powerhouses is coming up, and every confident Super Bowl host needs to have a few tricks up his or her sleeve. These whiskey-based drumsticks are just the thing for hungry guests, and I guarantee, they'll lick their fingers. Double or triple the recipe depending upon who shows up at your house.
Serve with ranch sauce, carrot and celery sticks, and your favorite cold beverage.
Goooooo (insert your favorite team, here)
WHISKEY DRUMSTICKS (serves 4) *NOTE: This recipe requires time for marinating. Best started the day before.
8-10 chicken wings and/or drumsticks (this also works for full-size drumsticks - kids love 'em too)
3 Tbs Dijon mustard
1/2 cup whiskey
1/4 cup agave nectar
1 Tbs Worcestershire sauce
1 tsp paprika
1 tsp paprika
1 tsp (or to taste - careful there) cayenne pepper
1 tsp onion powder
1 tsp garlic powder
1/2 tsp sea salt
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried basil
Rinse chicken and pat dry, then place in bowl or zipper-type bag.
Place remaining ingredients in a blender and puree until well-mixed.
Pour the puree into the bowl or bag; if using a bowl, cover. If using a bag, seal tightly.
Refrigerate 4 hours or overnight to let that goodness soak into the chicken.
Grill over an indirect heat (important - you don't want these beauties to burn).
Ensure an internal temperature of 165F is reached, or the juices run clear when pierced with a knife.
Serve with plenty of napkins.
Who brings baked beans to a holiday potluck? The Flying Chef does; because everybody always brings the same things, and he hates to do things the way everyone else does! These beans have a rich flavor, thanks to all the favorite ingredients: bacon, brown sugar, and whiskey.
Serve in a big crock or deep baking dish, and with a large serving spoon. You'll be the hit of the party.
Also, fun fact: The Irish/Gaelic cultures spell the word "whiskey," the Scots (aye!) spell it "whisky." Both are correct, depending upon family heritage and how many glasses you may have consumed. Cheers!
WHISKEY AND MOLASSES BAKED BEANS
The Flying Chef®
4 strips bacon
1 large onion chopped
1 green pepper chopped
2 cans Rotel brand diced tomatoes with chilies
½ cup molasses
1 small can tomato paste
½ cup whiskey
¼ brown sugar
2 Tablespoons Dijon mustard
Salt and pepper to taste
1 can black beans
1 can white kidney beans
1 can red kidney beans
Cook bacon until crisp in a large skillet. Set aside, cool and crumble. Pour off all but 2 tablespoons of the fat.
Add onion and green pepper to skillet and sauté for about 8 minutes until soft and translucent.
Stir in the tomatoes, paste, molasses, brown sugar, mustard, salt, pepper, and whiskey. Bring to a boil. Stir occasionally and then simmer for about 3 minutes.
Add beans and crumbled bacon, mix.
Pour into a shallow baking dish and cook at 350 degrees in the oven for 45 minutes.
Serves four. You may want to double for larger groups of hungry holiday guests.