Bourbon Chicken Wings

24 chicken wings, cut apart at the joints, tips reserved for stock
3 T. (45 ml) bourbon
3 T. (45 ml) olive oil
1 T. (15 ml) grated lemon peel
Juice of 1 lemon
1 cup (250 ml) unseasoned bread crumbs
1 T.(15 ml) Hungarian paprika
Salt and freshly ground pepper to taste

Combine the wing joints, bourbon, olive oil, lemon rind, and lemon juice in a bowl. Toss to coat the wings and marinate refrigerated for 4 hours or overnight.

Mix the bread crumbs, paprika, salt, and pepper in a plastic bag. Drain the wing joints and toss with the bread crumb mixture.

Place the wings on a baking sheet and place about 5 inches (12 cm) under a preheated broiler. Broil until crisp and golden, about 5 minutes on each side.

Serves 4 to 6.

AUTHOR: Marla

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