One of the best things about game day is game day food. One of the best things about three Daviess County bourbons is making yourself three different wing sauces.
Let’s do it!
Wing Sauce #1 – Kentucky Straight Bourbon Whiskey Barbecue Sauce
Savory and spicy. While this BBQ sauce is great on wings, you can put it on anything. The Daviess County KSBW offers notes of oak, caramel, and graham cracker, which enhances the flavors in this sauce.
You can make this ahead of time and keep it in the fridge to help the flavors strengthen and combine more.
½ onion, minced
3-4 cloves of garlic, minced
¾ cup Daviess County Kentucky Straight Bourbon Whiskey
2 cups ketchup
¼ cup tomato paste
⅓ cup cider vinegar or white vinegar
2 tablespoons of liquid smoke
¼ cup Worcestershire sauce
½ cup brown sugar
salt and pepper to taste
chili flakes or hot sauce, optional to taste
In a large skillet over medium heat, sear the onion and garlic for about a minute, careful not to burn them. Add the Daviess County KSBW. Cook out the alcohol by letting it boil for a few minutes. Add pepper, salt, ketchup, vinegar, liquid smoke, and tomato paste. Whisk together. Add in Worcestershire, brown sugar, and hot sauce. Whisk until combined. Bring to a boil, reduce heat to medium-low and let simmer for 20 minutes. The sauce should be thick but not too thick. For a smooth sauce, strain the mixture into a glass bowl or jar.
If storing overnight, place a lid on tight and put it in the fridge. When you’re ready to use it, heat it slightly and toss over freshly cooked wings or whatever you’re feeling that day. To make them even smokier, you can add the sauce to the food and throw it on the grill for a few minutes to char.
Wing Sauce #2 – Cabernet Sauvignon Sweet Sticky Wing Sauce
Sweet and sticky–the fruit and oak from the Cabernet Finish go well with Asian flavors. Add sesame seeds for a little extra crunch.
½ cup honey
¼ cup water
3 tablespoons hoisin sauce
3 tablespoons Daviess County Cabernet Sauvignon Finish
3 tablespoons soy sauce
1 teaspoon chili garlic sauce
2 scallions, thinly sliced
sesame seeds as garnish (optional)
In a small saucepan, add the bourbon and heat on medium heat for two minutes. The goal is to burn the alcohol but not the flavor. Add in scallions, honey, water, hoisin, soy, and chili garlic sauce, whisk to combine. Bring to a boil. Reduce heat and cook for another minute or until the sauce thickens slightly. Remove from the heat and pour over cooked or grilled wings. Toss to coat thoroughly. Sprinkle with scallions and sesame seeds. Make sure you have plenty of napkins.
Wing Sauce #3 – French Oak Bourbon Smoky Honey Wings
The French Oak finish offers hints of chocolate, smokiness, and oak. This wing sauce will have you lip-smacking in no time.
1 tablespoon of olive oil
½ cup brown sugar
½ cup honey
¼ cup Daviess County French Oak Finish
½ cup chicken broth
1 tablespoon soy sauce
3-4 tablespoons of butter
salt to taste
Heat olive oil in a saucepot over medium heat. Saute the garlic (don’t let it burn). Add Daviess County French Oak Finish bourbon and let cook for a minute to burn out the alcohol. Add the brown sugar, honey, chicken broth, soy sauce, and salt. Cook on medium-high until it reaches a boil. Decrease the heat to a simmer and boil for 7-10 minutes until it becomes thick. A great way to test is to dip a spoon and watch the back, rounded side for how it comes off the spoon. It should be like syrup. Reduce heat and stir in the butter until it melts.
Add the sauce to the top of grilled or smoked wings and toss. Enjoy!
Of course, if you just want to enjoy the bourbon instead of cooking with it, we can’t blame you.
Find some Daviess County Bourbons near you.