- 2 1/2 pounds small chicken wings
- 3 tablespoons Blood Orange Olive Oil (for use with chicken)
- 1/2 cup Bourbon
- 3 tablespoons Blood Orange Olive Oil
- 1/2 cup fresh lemon juice
- 6 tablespoons Soy Sauce
- 3 tablespoons honey
- 2 teaspoons chili powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon chili flakes
- Celery and carrot spears
- Ranch or blue cheese dressing for dipping
Heat the blood orange olive oil in large skillet over medium heat. Brown chicken wings in batches for 5 to 7 minutes on each side or until golden brown. Remove from skillet and set aside. Place the bourbon, Blood Orange Olive Oil, lemon juice, soy sauce, honey, chili powder, chili flakes and cinnamon in the same skillet. Cook over medium heat until boiling. Add chicken wings and return to a boil. Reduce heat to medium-low, cook stirring occasionally, for 25 minutes or until sauce is thickened and chicken wings are fully cooked. Serve with vegetable spears and dipping sauces.
