2 pounds of chicken wings
2 Tbsp butter
2 shallots, minced
1 teaspoon garlic powder
1/2 cup bourbon whiskey
1 cup Coombs Maple Syrup
2 Tbsp tomato paste
Optional: 2- 3 tablespoons Franks Red Hot Sauce
Hearty pinch of kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and layout the wings in a single layer. Season the wings liberally with salt and pepper and set aside.
In a small saucepan over medium-low heat, melt the butter and add the shallots, cooking for about 5 minutes or until the shallots are soft. Add the garlic powder, bourbon, tomato paste, and maple and whisk together. Drizzle half of the sauce over the wings and bake for 20 – 25 minutes, turning once, until very the wings are very crispy and cooked all the way through.
While the wings bake, continue to cook down the remaining sauce at a low simmer until it is thick and syrupy (about 5 minutes). When the wings are ready, remove them from the oven and toss them in a large bowl with the thickened sauce and another pinch of salt and pepper. Serve with ranch or blue cheese dressing, carrots and celery sticks!