Recipe: Blarney Stone’s signature Jameson-glazed chicken wings

Beloved Gastown eatery The Blarney Stone, which is billed as the “longest-running Irish Pub in the City of Vancouver,” recently released its first new menu in years. The lineup of dishes, created by Chef Karl Gregg, offers a fresh new take on pub food. In addition to several soon-to-be favourites, there are a few classics, too — like these signature Jameson-glazed chicken wings, which Gregg calls “an easy, go-to recipe any time you’re in the mood for wings.”

Article content

2 lbs. chicken wings

Sauce

1 cup (250 mL) brown sugar

3 fl oz (85 mL) Jameson Whisky

1/2 tsp (2.5 mL) garlic powder

1/2 tsp (2.5 mL) onion powder

1/2 tsp (2.5 mL) Lea and Perrins Worcestershire sauce

Place all sauce ingredients in a heavy-based sauce pan. Simmer for 15 minutes. Can be made ahead of time, just let it stand at room temperature for six hours before use. The shelf life for the glaze is two weeks in the fridge.

Prepare chicken wings, in the oven or air fryer, to preference. Toss wings in sauce and serve immediately.

Serves 2-4.