I had no idea. None. I picked up a bottle of Kentuckyaki sauce at the Kentucky Artisan Center because it seemed and looked different. Unique. I was worried it might be too bourbon-y. Would I like it on wings? Well I gotta say, this sauce makes for some of the best wings I’ve ever had. Slightly sweet. A little hint of teriyaki. Garlic and ginger. Sounded Asian-inspired, but with a Kentucky twist: a splash of bourbon. And just the right amount, too. This is the perfect sauce, and Kentuckyaki sauce wings are the perfect wings! Shout out to the fine folks at Bourbon Barrel foods. Great job!
A Great Sauce For Other Dishes
You can sure bet that this sauce is great on a whole lot of other things. I’d tell you what, but honestly, I’m going to use the entire bottle making Kentuckyaki sauce wings. And next time I’m on I-75 in the area of Berea, KY, I’m going to stop at the artisan center again and pick up some more. And I’m going to make more of these wings. I always stop there when I’m in the area. They always have unique foods and crafts. And a great little café too!
Go Easy, My Friend
I’m always leery of tossing deep-fried wings in sauce. You have to be gentle or that crunchy coating you worked so hard to get comes flying off. I recommend either drizzling the wings first and gently stirring with a spatula or brushing the sauce on. You can also just serve the sauce on the side for dipping.
Check out my write-up on the best ways to sauce your wings!
Also try my grill master wings.
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Kentuckyaki Sauce Wings
Equipment
Ingredients
For the wings
- 3 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 3 cups all-purpose flour
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
For the sauce
- 2 cups Kentuckyaki Sauce
- 6 ounces pineapple juice
- 4 tablespoons brown sugar
- 2 tablespoons your favorite hot sauce
- ¼ cup corn starch
- ¼ cup water
Instructions
For the sauce
- Heat 2-3" of oil in a deep-fryer or Dutch oven. While it's warming up, make the sauce.
- In a medium sauce pan over medium-high heat, add the Kentuckyaki sauce, pineapple juice, brown sugar and hot sauce. Stir.
- In a small glass or bowl, mix the corn starch and water together. I like to use a fork for this. Make sure you get them well-combined.
- Let the sauce come to a boil. Whisk in the cornstarch mixture. Continue whisking while the sauce thickens, another 2 minutes.
- Remove from heat and let sit while you make the wings. Note: If the sauce gets too thick as it sets, whisk in a teaspoon or two of warm water to thin it.
For the wings
- Place the flour in a large bowl. Stir in the salt and pepper.
- Working in batches if needed, add the wings to the flour and coat well. Turn them several times, making sure you get the wings covered in flour.
- Shake off any excess flour and add to the hot oil. Deep fry 7-10 minutes or until the wings hit 165 F. Remove to a paper towel-lined plate or wire rack over a baking sheet to drain.
- Transfer wings to a large bowl. Drizzle with the sauce. Using a spatula, turn the wings to coat well.
- Remove wings to a platter and serve.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
