The hubby is not a huge fan of chicken wings, but all of my sons love them. I tried to please everyone and use some chicken thighs that I'd found on sale. The thighs are meatier, so I roasted them longer than the wing recipe called for and then coated them with the glaze. It was a great salty/sweet combo. They actually tasted even better the next day when the chicken had a chance to absorb more of the flavors.
Maple Bacon Wings
4 chicken thighs
salt and pepper
4 slices bacon, cooked and crumbled
1/8 cup Maple syrup
1 T. cider vinegar
1 T. bourbon
Salt and pepper chicken. Roast thighs at 425 for 60 minutes. While cooking, mix glaze together, cover and refrigerate until needed. When chicken is done, remove from heat and toss in glaze to coat. Cover in foil and let rest for a few minutes to absorb the flavors.
(recipe called for double measurements and 3 lb. chicken wings roasted for 45 minutes.)
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