BACON WRAPPED WINGS WITH MAPLE BOURBON CREAM SAUCE
1 cup brown sugar
1 cup maple syrup
1 teaspoon red pepper flakes
¾ cup heavy cream
⅓ cup bourbon whiskey
1 cup all-purpose flour
1 teaspoon baking powder
1 cup cornstarch
½ cup vodka
5 pounds chicken wings flats and drumettes separated (tips removed) salt
Vegetable oil (for frying)
1 pound bacon
To make the sauce, mix brown sugar, syrup, red pepper flakes, cream, and bourbon in a large sauce pan. Heat until boiling and let cook for 10 minutes until sauce is reduced and syrupy in consistency. The sauce will bubble up during this process but just continuing whisking when this happens so it doesn’t boil over. Keep warm on low heat setting until wings are ready.
Meanwhile, mix flour, baking powder, and cornstarch in a medium bowl. Whisking constantly, gradually add vodka and 1 ½ – 2 cups water, adding more water if batter is too thick. The consistency should be similar to a thin pancake batter.
Season chicken wings generously on both sides with salt and pepper.
Heat vegetable oil in a deep fryer to 350 degrees. Working in batches and returning oil to 350°F between batches, coat chicken in batter, letting excess drip back into bowl, and fry until skin is crisp and browned for about 5 minutes. Transfer to a wire rack set inside a baking sheet to drain and cool slightly.
Cut each slice of bacon into 3 equal pieces and wrap one piece around each of the wings securing with a toothpick. Return to the oil and fry for 2 more minutes until wings are golden and bacon is cooked. Remove to wire rack and remove tooth picks.
Using tongs, add hot wings to warm sauce, turn to coat, then transfer wings to a platter.