Bourbon Street Buffalo Wings

I don't know what it is, but for some reason, nothing screams football more than wings and beer!  I'm not a huge wings fan, but I do enjoy the occasional trip to B-Dubs to watch the big game.  In fact, there was one particular Notre Dame - Michigan game while I was in college where I remember one of my roommates' parents took a bunch of us there for dinner after the game.  That memory spurred me to make my own wings for that same game this year.  Maybe it's because this was this last scheduled game of the long-standing series.  Doesn't much matter, because ND shut the Wolverines out in an epic game under the lights.  I couldn't be prouder of my team!  Go Irish! And, even if you're not a Notre Dame fan, these wings are delicious, so you should try them!

2 tablespoons butter

1 large shallot, chopped

4 cloves garlic, chopped

1/4 cup bourbon

1/2 cup firmly packed brown sugar

1/2 cup honey

1 tablespoon ancho chile powder

1 cup sriracha

1 cup BBQ sauce

canola oil, for frying

3 pounds chicken wings

your favorite dipping sauces (I like blue cheese)

Melt the butter in a medium saucepan over medium heat.  Add the shallot and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes.  Stir in the bourbon, brown sugar, and honey.  Heat through, 2 minutes.

Whisk in ancho chile powder, sriracha, and BBQ sauce.  Bring to a simmer and cook, stirring occasionally, about 2 minutes.  Keep warm while you fry the wings.

Heat about 4 inches of oil in a deep skillet or deep-fryer.  Fry wings in batches until golden on both sides and cooked through (mine took about 7 minutes per batch in a small fryer).  You may want to pre-heat the oven to keep wings warm while you're frying.  Remove wings from oil and drain on a platter lined with towels or a baking rack.

Toss the wings and sauce in a large bowl, pile onto a serving platter.  Serve with dipping sauces on the side and shots of bourbon to beat the heat!

Recipe adapted from Bobby Flay's Throwdown, by Bobby Flay.