Whiskey-Dunked Wings

Whiskey-Dunked Wings
60 servings, 6 wings (136 g) and 2 Tbsp. (30 mL) sauce each


Ingredients Weights Measures
chicken wings 30 lb. [13.6 kg] 360 each
Kraft BarBQ Sauce 3.3 lb. [1.5 kg] 1-1/2 qt. [1.6 L]
whiskey 3.75 oz. [107 g] 1/2 cup [125 mL]
molasses 1 lb. [450 g] 1 cup [250 mL]
chicken wings 2 lb. [900 g] 24 each
Kraft BarBQ Sauce 3.5 oz. [100 g] 7 Tbsp. [105 mL]
whiskey 7 g 1-1/2 tsp. [7 mL]
molasses 1/2 oz. [15 g] 1 Tbsp. [15 mL]


Place chicken in single layer on parchment paper-lined full sheet pans (or in lined half sheet pan for trial recipe). Bake in 325ºF (160ºC) convection oven 15 min. or until done (165ºF [74ºC]). Cool; refrigerate until ready to serve.

Mix remaining ingredients in saucepan; cook on medium-low heat until heated through, stirring occasionally. Keep warm or refrigerate until ready to serve.

For each serving: Heat oil in deep fryer to 350ºF (180ºC). Add 6 wings; cook 1 to 2 min. or until heated through. Drain wings; toss with 2 Tbsp. (30 mL) sauce.

Kraft Kitchens Tips

Make Ahead
The baked chicken wings and sauce can be refrigerated (in separate containers) up to 4 days ahead of time. Deep fry the wings and reheat the sauce just before serving.
Business Tip
As a labour-saving option, substitute pre-cooked, ready-to-use wings. Heat as directed on package then toss with prepared sauce.

566973 : 163638

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Nutritional Information
Total fat
 17 g
Saturated fat
 4.5 g
 70 mg
 380 mg
 12 g
Dietary fibre
 0 g
 10 g
 23 g
Vitamin A
 0 %DV
Vitamin C
 0 %DV
 2 %DV
 10 %DV