5 winning Super Bowl chicken wing recipes

2 pounds chicken wings (drums and flats)

1 tablespoon olive oil

1 tablespoon salt

1 teaspoon pepper

1 teaspoon garlic powder

6 tablespoons unsalted butter

1-2 cloves of garlic, minced

1/3 cup hot sauce (Frank’s RedHot recommended)

1 tablespoon apple cider vinegar

1 teaspoon honey (just enough to balance acidity, not enough to taste)

1/2 teaspoon onion powder

1/2 teaspoon chili powder

1/4 teaspoon salt

1/2 medium sweet onion, finely minced

4 cloves garlic, finely minced

1/2 cup bourbon

1-1/2 cups ketchup

1/4 cup tomato paste

1/2 cup packed brown sugar

1/4 cup apple cider vinegar

2 tablespoons Worcestershire sauce

1 tablespoon honey

1 tablespoon hot sauce

1/2 teaspoon cayenne pepper

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 tablespoon butter

Heat olive oil in a medium saucepan over medium heat.

Add onion and garlic; cook 4–5 minutes until softened and fragrant.

Pour in bourbon and simmer for about 3 minutes to cook off the alcohol while keeping the warm flavor.

Whisk in tomato paste, then add ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, honey, hot sauce, cayenne, salt, and pepper

Stir until fully combined.

Bring to a gentle bubble, then reduce heat to low. Simmer 15–20 minutes, stirring occasionally, until glossy and thick enough to coat a spoon.

Remove from heat and whisk in butter for a silky finish.