Not only can this whiskey glaze be used on crispy chicken wings, but also as a stir fry sauce, to top steamed rice or vegetables.
6 Cloves garlic (minced)
1 Tablespoon oil (canola or vegetable)
1/2 Cup whiskey
1 Cup brown sugar
3/4 Cup pineapple juice
1/2 Cup water
1/4 Cup soy sauce (I recommend Kikkoman -- I think it has the best flavor)
1 Tablespoon cornstarch (diluted with 2 Tablespoons water)
2 Teaspoons minced ginger
1/2 Teaspoon cayenne pepper
I found a version of this Whiskey Glaze on Mantitlement and made only slight changes.
Dan at Mantitlement even puts this sauce on pulled pork. Ooooooh! This recipe makes a good amount of sauce. If you have any leftover, take Dan's advice -- store it in the fridge and use it to drizzle on grilled chicken or steak. But don't stop there! This whiskey glaze is good in stir fry, and on steamed rice or veggies!
Enjoy! - The Recipe Wench
Heat the oil in a small saucepan and saute garlic briefly (about 30 seconds). Be careful not to let the garlic burn because that will make it bitter.
Add whiskey and let it cook down for 2 minutes.
Add brown sugar, pineapple juice, water and soy sauce.
Simmer for 10 minutes.
Temper the cornstarch mixture by stirring in a bit of the warm sauce.
Whisk in the tempered cornstarch mixture to the saucepan and allow the glaze to thicken up a bit .
Bring to a boil and cook another 10 minutes. Remove from heat and add ginger and cayenne pepper.
Toss Crispy Chicken Wings in this sauce and enjoy!