Royal Wings
20m prep 40m cook 1h 0m ready
Crispy baked chicken wings coated in a sweet and smoky barbecue sauce with a hint of whisky and citrus. Perfect for game day or any gathering.
Ingredients
- Nonstick cooking spray
- 4 lb chicken wings cleaned and separated into flats and drumettes
- 2 tbsp vegetable oil
- 2 tbsp seasoning salt
- 2 tbsp cornstarch
- 1 1/2 cup hickory barbecue sauce
- 1/2 cup Crown Royal whisky
- 1/2 cup dark brown sugar
- 1/2 cup honey
- 1/4 cup minced onion minced
- 3 clove garlic minced
- 1 large jalapeño diced
- Zest of 1 large orange
- Zest of 1 large lemon
Nutrition (per serving, estimated)
Estimated based off 10 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 301 mg
- Iron: 4.98 mg
- Magnesium: 120 mg
- Phosphorus: 752 mg
- Potassium: 1657 mg
- Zinc: 7 mg
Let's Cook
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Step 1.
Preheat the oven to 400°F. Spray a large rimmed baking sheet with nonstick cooking spray.
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Step 2.
Place the cleaned and separated chicken wings in a large mixing bowl. Drizzle with 2 tablespoons vegetable oil, then sprinkle with 2 tablespoons seasoning salt and 2 tablespoons cornstarch. Toss with your hands until evenly coated.
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Step 3.
Arrange the wings in a single layer on the prepared baking sheet. Bake for 30 minutes, until the chicken is crisp and golden brown.
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Step 4.
While the wings bake, combine 1½ cups hickory barbecue sauce, ½ cup Crown Royal whisky, ½ cup dark brown sugar, ½ cup honey, ¼ cup minced onion, 3 minced garlic cloves, 1 diced jalapeño (if using), and the zest of 1 large orange and 1 large lemon in a large saucepan. Stir to incorporate. Cook over medium heat, stirring occasionally, until the sauce thickens, about 5 minutes.
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Step 5.
Remove the baking sheet from the oven. Pour the sauce evenly over the wings, turning to coat. Return to the oven and bake for 10 more minutes, until the sauce is sticky and caramelized.
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Step 6.
Plate the wings and serve.
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