Crispy Bourbon St. Wings with Swineapple Glaze
3lbs Jumbo Fryer Chicken Wings
4 TB Lysanders Bourbon Rub (Available at Central Meats)
2-3 TB Vegetable Oil
Historic Lynchburg Swineapple Glaze (Available at Central Meats)
Cut the wings into wing sections, discarding wing tips or saving for chicken stock. Combine wing pieces with oil in a one gallon zip top bag. Add Lysanders Bourbon Rub, seal bag, being careful to squeeze out as much air as possible and toss wings through the bag to completely coat in seasoning. Refrigerate a minimum of 4 hours (overnight is best).
Heat vegetable oil in fryer to 350-375 degrees. Fry wings in small batches until dark brown and cooked through (approx 13 minutes). Serve dry with swineapple glaze on the side, or optionally toss in a small amount of glaze to coat.
Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team