It didn't happen over night, but Rufus Teague's sauce has sure come a long way. From the ol' pot he used to stir it in, to winning competitions all over the place it has still stayed pretty much the same. If he was still around there's no doubt he'd be tellin' everybody within earshot of how he knew he had something with this recipe from day one. And remember,

"Good sauce makes bad barbecue good and good barbecue gooder."




Appetizers ›   Chicken ›  

Sticky Whiskey Maple Wings


For Frying:

1 1/2 pounds chicken wings

2 cups vegetable/ peanut oil, for frying

1 cup flour

1 Tablespoon Rufus Teague Meat Rub

Whiskey Maple Glaze:

1 cup Rufus Teague Maple Whiskey BBQ sauce

1 Tablespoon maple syrup

¼ c brown sugar

2 Tablespoons water

½ teaspoon black pepper



Heat up your oil in a large pot & allow it to reach 375 degrees. Use a thermometer to guarantee even cooking.

Mix flour with salt and Rufus Teague Meat Rub.

Dredge your wings with flour mixture. 

Lightly drop wings into oil and cook for about 15 minutes, or until wings looks nicely browned and crisped. Doing this in batches is recommended so the oil can retain even heat.

While wings are cooking, start to combine the brown sugar, maple syrup, black pepper and Rufus Teague Maple Whiskey BBQ sauce in a medium size pan.

Allow the mixture to reduce significantly, until it has a sticky, but not dry consistency. If reducing too quickly, add some water to thin out. 

Add the wings into the reduced BBQ sauce/ brown sugar mixture until fully coated.

Top with black sesame and some chive. Enjoy with blue cheese, ranch, or even more BBQ sauce!