Drunken Gold Miner Chicken Wings
With Honey Mustard Sauce And Beer Nut Crust
by SuperUser Account
Inject with Yukon Jack
- ¼ cup honey
- 2 tbsp. dijon mustard
- 2 tbsp. butter
- 3 lbs. jumbo chicken wings, 36 wings
- 8 oz. Yukon Jack Whisky
- 4 tbsp. Sweet Rib Rub
- ¾ cup ground beer nuts
In a small bowl, combine the honey, mustard, and butter. Mix it well and set aside.
Preheat your grill to medium (about 350°F). Trim the wing tips from the wings and cut through the joint to separate winglets from drumettes. Using a Cajun Injector
, inject each wing with a little Yukon Jack Whiskey. In a large bowl, toss the injected wings with the Sweet Rib Rub. Transfer to a grill basket and grill the wings for 10 to 12 minutes, each side, turning every 5 to 6 minutes, or until they're fully cooked, golden brown and crisp.
When cooked, carefully remove the wings from the grill basket and transfer to a big bow. Toss with the honey mustard mixture. Add the ground beer nuts, toss again and serve.
Every Sunday night I have friends over for drinks and some nibbles. This week I had a hankering for something a little different so I made Ted Reader's Drunken Gold Miner Chicken Wings With Honey Mustard Sauce And Beer Nut Crust. I had 48 wings after I broke them down. I got untrimmed so they still had the drumette and winglets. Trust me, get the wings that are broken down! After injecting every wing with some Yukon Jack Whisky, and then dusting them in Sweet Rib Rub, they were grilled to perfection and tossed with the sweet sticky honey mustard sauce and tossed some more with crushed beer nuts. You'd think the sauce would have been enough, but no! Adding the beer nuts just made them SO. MUCH. BETTER.