Name: Jack Daniels Wings
Prep time: 10 min
Ingredients: 20 Wings (cut in 2); 2 Cup Flour ((if Frying)); 1 tsp. Salt; 1 tsp. Black Pepper; 1 tsp. Paprika; 1 Tbsp. Onion Powder; 1 1/2 tsp. Garlic Salt; 1/2 Cup Pineapple Juice; 1/4 Cup Pineapple Tidbits or small pieces; 3 Tbsp. Whiskey; 1 Cup Brown Sugar; 3 Tbsp. Worcestershire Sauce (or 1 Tbsp. Dark Soy Sauce); 2 Beef or Chicken Bullion Cubes; 1/4 cup water; 1 Cup Oil; 1 stalk scallion (garnish); 4 cloves Garlic (minced); * 1 Tbsp. Tobasco or any hot sauce (optional) (If you want spicy); 1 Tbsp. Cornstarch (or more if needed); 2 Tbsp. Water

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So, I must admit that the idea to create my own special “Jack Daniels Sauce” originated from the popular restaurant in the United States TGIF.

Years ago, when I was a teenager, they came up with this fabulous menu of different meats which had the Jack Daniels Sauce on it from wings to salmon, beef or even pork. It was so unique with a sweet yet tangy flavor sporting a hint of whiskey , which of course you don’t taste the alcohol after it is cooked.

Years later, remembering the flavors, I decided to give it a try at home. Of course it took a bit of tweaking before I got the flavor I was looking for and my family loved it. We mostly make it with wings, but the sauce can be used to go with most meats.

You can follow the recipe by combining and lightly seasoning the wings in a mixing bowl. When ready for frying the wings, use a non-stick skillet, then dip the chicken in the sauce to serve, or a healthier version would be lightly seasoning the wings, baking, and then dipping in the sauce using tongs before serving. I hope you will give it a try and enjoy!

Jack Daniels Wings

Prep Time 10 minutes

Author Dianne

Ingredients

Chicken

20 Wings cut in 2
2 Cup Flour (if Frying)
1 tsp. Salt
1 tsp. Black Pepper
1 tsp. Paprika

Jack Daniel Sauce

1 Tbsp. Onion Powder
1 1/2 tsp. Garlic Salt
1/2 Cup Pineapple Juice
1/4 Cup Pineapple Tidbits or small pieces
3 Tbsp. Whiskey
1 Cup Brown Sugar
3 Tbsp. Worcestershire Sauce or 1 Tbsp. Dark Soy Sauce
2 Beef or Chicken Bullion Cubes
1/4 cup water
1 Cup Oil
1 stalk scallion garnish
4 cloves Garlic minced
* 1 Tbsp. Tobasco or any hot sauce (optional) If you want spicy
1 Tbsp. Cornstarch or more if needed
2 Tbsp. Water

Instructions

Wash & cut chicken wings in 2 pieces.
In a small bowl, mix flour, salt, black pepper & paprika. (for frying , see baking instructions below)
Coat Chicken with flour mixture and place in the fridge at least 1 hr.
Place all sauce ingredients together in a medium saucepan except cornstarch & water. Mix cornstarch & water in a small cup & set aside.
Bring sauce ingredients to boil on med-hi heat, once boiling, simmer for about 12 minutes. Add cornstarch mixture a little at a time to desired thickness, stirring until slightly thick and clear.
Heat a medium deep saucepan with oil on medium heat about 2 minutes or until hot. Fry a few pieces at a time until golden brown on each side around 5 minutes. Remove to a paper towel lined plate.
When ready to serve, dip each piece in sauce, garnish with scallion as desired.

Baking

If baking, season wings with 1 tsp season salt, 1 tsp. garlic salt, & 1 tsp. black pepper. Rub together. Use a foil lined baking sheet. Spray with non-stick cooking spray. Place wings 1" apart. Preheat oven to 400 degrees. Bake for 20 minutes, turn, and bake another 20 minutes or until brown. Remove from oven & dip in sauce & serve.
Another option while baking is to baste each side with the sauce and continue baking after the 1st 20 minutes so the sauce bakes in.

Recipe Notes

Serving suggestions are very versatile. We sometimes use French Fries, or sweet potato fries for a healthier alternative. This also goes well with baked or mashed potatoes, vegetables or rice.