Ingredients

serves 8 to 10

　　2 tablespoons unsalted butter

　　1 large shallot, chopped

　　2 cloves garlic, chopped

　　1/4 cup bourbon, plus more for serving

　　1/2 cup firmly packed light brown sugar

　　1/2 cup honey

　　1 tablespoon ancho chile powder

　　1 cup chili sauce

　　1 cup barbecue sauce

　　1/3 cup prepared buffalo wing sauce, such as Texas Pete or Frank’s

　　Vegetable oil, for deep-frying

　　3 pounds chicken wings, split at the joint, wing tips removed and discarded

　　Kosher salt

　　Prepared blue cheese dressing, for serving

　　

Step 1

Melt the butter in a medium saucepan over medium heat. Add the shallot and garlic and cook, stirring occasionally, until softened and fragrant, 2 to 3 minutes. Stir in the bourbon, brown sugar, and honey and heat through, 2 minutes.

　　

Step 2

Whisk in the ancho chile powder, chili sauce, barbecue sauce, and wing sauce. Bring to a simmer and cook, stirring occasionally, for 2 minutes. Keep warm while you fry the wings.

　　

Step 3

Heat 4 inches of oil to 350°F in a deep heavy-bottomed saucepan or a deep-fryer.

　　

Step 4

Season the chicken wings with salt. Fry, in batches, until golden brown on both sides and cooked through, about 15 minutes. Remove the wings from the oil and drain on a platter lined with paper towels.

　　

Step 5

Put the wings in a large mixing bowl, add the sauce, and toss well to coat. Serve with blue cheese dressing and half shots of bourbon, on the side, for adults to sip.

　　Bobby Flay's Throwdown!