Honey, Soy Sauce, Bourbon, Sriracha HOT Sauce and a Blue Cheese Sauce... key ingredients in a Chicken Wing... Well, my favorite chicken wing recipe anyway.
The title for this post is a bit misleading, I sauced these with my favorite chicken wing sauce and some Blue Cheese sauce. All served on little toast (Or if you want to be fancy, a Crostini) and garnished with a few slices of celery. The meat is close to a chicken wing meat, but still taken from my beloved Rotisserie Bird, making this one more of my "52 Uses for a Rotisserie Chicken".
Of course, just mix the meat and sauces together and you have a wonderful sandwich... A perfect lunch!
And the sauces will keep in the refrigerator for at least a week (longer for the hot sauce). So making the sauces in advance and using them for various dishes makes great sense. After all, If I have a little blue cheese sauce around, Can a Bacon Blue Cheese hamburger be far behind??? And the sauce makes a terrific BBQ glaze over ham or chicken!
So, here's what I did...
The Corstini's are simply slices of fresh made herb bread, brushed with Olive Oil and toasted in a frying pan (both sides).
The meat is as I said, just the dark meat from a leg quarter (thigh and leg) of a store bought, fully cooked, fully seasoned Rotisserie Chicken.
As to the sauces... Here's what I did...
- 2 TBS Butter
- 2 TBS Flour
- 1/4 Cup Honey
- 1/4 Cup Soy Sauce
- 1/4 Cup Good Kentucky Bourbon (I use Maker's Mark)
- 1 squirt (about 1-2 tsp) Sriracha Hot Sauce... Be careful, a little goes a long way
- 1 tsp Ground Ginger
- First, make a Roux to help thicken the sauce... Over medium heat, melt butter. Add the flour and stir constantly for 2 minutes.
- Add all of the remaining ingredients and stir.
- Taste the sauce. if it is too spicy, add more honey. If it is too sweet, add more Sriracha sauce.
- Keep warm and serve over the meat of your choice... Like Chicken!
But no chicken wing would be complete without a Blue Cheese Sauce...
Blue Cheese Dipping Sauce
- 1 TBS Butter
- 1 TBS Flour
- 1/4 Cup 2% milk
- 4 OZ Blue Cheese, crumbled
- First, Make a Roux... Heat the butter in a saute pan. Add flour and stir constantly for 2 minutes
- Add the milk and stir to combine.
- Add the cheese and stir over medium heat until melted
- Add more milk if the sauce needs to be thinned
- Served warm and ENJOY!
Or just a sandwich... Chicken, sauced between slices of bread... But either way, a terrific little recipe, made easy with the addition of the meat from the blessed bird, making this a favorite one of my... "52 Uses for a Rotisserie Chicken"
And I used this as one of my 52 Uses for a Rotisserie Chicken , made easy and FAST with the meat from a Rotisserie Chicken But you'll have to come back tomorrow to see more of those.!
And as always, if you like this recipe and think you might want to give it a try, pin this to your Pinterest Board and be sure to follow me on Pinterest if you want to see the rest of my 52 Ideas!