Chef Lee Anne Wong, winner of Iron Chef America, editor of the Maker’s Mark Cookbook and host of her new Cooking Channel series ‘Food Crawl’, has created several delicious game-day snack recipes using Maker’s Mark Bourbon – handcrafted from the heart of Kentucky and the only bourbon versatile enough to shine from behind the bar and in the kitchen.

Bourbon Apple Glazed Chicken Wings
Serves 4

Ingredients

2 lbs chicken wings, trimmed

1 cup Maker’s Mark® Bourbon

1 can frozen apple juice concentrate, thawed (12 ounces)

½ cup soy sauce

¼ cup cider vinegar

¼ cup dark brown sugar

4 large cloves garlic, minced

1 teaspoon salt

¼ teaspoon crushed red pepper

1 tablespoon maple syrup

Preparation

1.       Combine all of the ingredients in a medium pot. Bring to boil on high heat and then reduce to a simmer for 30-40 minutes until the wings are tender and the glaze has reduced, coating the wings.

2.       Preheat the oven to 325°F. Remove the wings from the pot and transfer to a parchment lined sheet tray. Bake for 15-20 minutes until the wings begin to color and the glaze becomes shiny. Garnish with minced scallions and apple. Serve immediately.

Bourbon Onion Dip
Serves 6-10

Ingredients
4 tablespoon extra virgin olive oil

2 large sweet onions/vidalias, peeled, halved, sliced thinly with the grain

1 teaspoon salt

½ cup Maker’s Mark® or Maker’s 46™ Bourbon, plus 1 tablespoon

¾ cup Greek yogurt

½ cup fresh ricotta cheese

½ cup sour cream

Few drops lemon juice

Pinch sugar

Salt and pepper to taste

Crudite vegetables and chips for dipping

Preparation
1.       In a wide heavy-bottomed pot, heat the olive oil over high heat. Add the sliced onions and the teaspoon of salt. Sauté the onions, stirring often until they begin to soften, 5 to 6 minutes. Reduce the heat to medium and continue to stir and cook the onions until they begin to color, about another 15 minutes. Add 1/2 cup of bourbon to the pan and stir in. Reduce the heat to low and cook the onions for another 30 to 40 minutes, stirring occasionally, until the onions have colored and caramelized. Remove the onions from the pan and spread on a plate or baking sheet to cool in the fridge.

2.       Using a food processor or blender, combine the ricotta and yogurt and process until smooth. Transfer the mixture to a bowl. Fold in the sour cream. Once the onions have cooled, rough chop them briefly. Fold into the mixture and season to taste with lemon juice, sugar, salt and pepper. Serve the dip cold with crudite and chips.

The Pub
Stay warm inside and toast to your favorite team with this refreshing cocktail in hand:

1 ½ parts Maker’s Mark® Bourbon
Cold ginger beer
In a tall pilsner (beer) glass, add cubed ice. Pour in Maker’s Mark® Bourbon and fill to top with ginger beer.