Bourbon Glazed Chicken Wings

Section 10 chicken wings. Season them with chicken bouillon, salt, cayenne pepper, garlic powder, olive oil, and vinegar. Cook the chicken wings (e.g., by frying) until they are golden brown and cooked through.

For the glaze: Melt 2 tablespoons of butter on medium heat. Add in 1 tablespoon of minced garlic, a pinch of dry thyme, and red pepper flakes according to your spice tolerance. Once fragrant, add a few splashes of your favorite bourbon and cook off the alcohol. Then, add about 1/4 cup of maple syrup and 1/2 tablespoon of brown sugar. Allow the mixture to simmer. Add in lime zest, lime juice, and salt. The sauce may thicken as the wings are frying.

To adjust the thickened sauce, add it back to the stove on medium heat, incorporate a little bit of water and some more bourbon, and re-adjust the seasoning as needed. Toss the cooked chicken wings in the prepared bourbon glaze.