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Poultry
Chickens
Wings

Kat's Bourbon Wings

24 chicken wings 
3 tablespoons bourbon 
3 tablespoons olive oil 
1 tablespoon finely grated lemon peel 
Juice of 1 lemon (about 2 to 3 tablespoons) 
1 cup fine, dry, unseasoned bread crumbs 
1 tablespoon sweet Hungarian paprika 
salt and freshly ground black pepper to taste 
Cut chicken wings at joints; discard tips or reserve for broth or stock. 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 4 to 5 inches from heat source under preheated broiler. Broil until crisp and golden, about 5 minutes on each side. Chicken wings serves 4 to 6.

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