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The BBQ Project

Chimac Jameson Whiskey Wings

It’s the Jameson Connects BBQ Project. It’s Gareth Fitzgerald from Chimac with the Korean fried chicken. It’s the Jameson whiskey wings…it’s delicious! Get the recipe on Jameson Connects.


Spring Onion Garnish

  1. bunch of spring onions with the top and bottom removed, with the green part sliced as thinly as possible

Pickled Red Onion Garnish

  • 1 red onion, sliced thinly
  • ½ lime
  • A pinch of salt


  • 1kg free range chicken wings
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon cornflour
  • 300ml Chimac K-BBQ sauce
  • 75ml Jameson

Coleslaw Mix

  • 200g coleslaw mix
  • 200g red cabbage shredded
  • 5g sea salt
  • 5g cracked black pepper
  • ½ lemon juice
  • 200g mayo
  • 50g Chipotle mayo paste
  • 20g honey
  • Brioche bun
  • Sliced pickles
  • Whiskey BBQ Sauce
  • 200ml Jameson whiskey
  • 30g cloves garlic, minced
  • ½ onion, minced
  • 500g ketchup
  • 125g packed brown sugar
  • 120ml cider vinegar
  • 75g tomato paste
  • 50g Worcestershire sauce
  • 4g salt
  • 4g ground black pepper
chimac jameson whiskey wings 2


Pickled Red Onion Garnish

  1. Slice the red onion as thinly as possible
  2. Toss the red onion in salt and squeeze in the lime juice.
  3. Leave it pickle in the lime for a minimum of 30 minutes or up to 1 week.


  1. Pour 150mls of Chimac K-BBQ sauce into a pot and slowly pour the Jameson on top. Put the pot on medium heat and stir regularly to burn off the alcohol for 2-3 minutes.
  2. Remove the pot from the heat and add the rest of the Chimac K-BBQ sauce – this will cool down the sauce much faster.
  3. Mix cornflour with salt and pepper. Toss the wings and leave to sit for thirty minutes. This will help set the moisture in the wing and make the skin even crispier.
    After 30 mins, cover the wings in the cooled whiskey mixture and leave marinate for 3 -12 hours in the fridge.
  4. Fill up a BBQ with fresh coals and light her up.
  5. Remove the wings from the marinade. Don’t throw it away – put the remaining marinade back in a pot and let it reduce while stirring regularly until it thickens while the wings cook.
  6. Cook the chicken wings evenly on the barbeque, turning very regularly and tending to them. Once they have a good char you can move them to a cool part of the grill or to a preheated oven (180 degrees for 15-20 minutes). Check they’re cooked using a probe in the center of the biggest wing, which you’ll want to be above 78 degrees.
  7. Put the wings on a serving plate, drizzle on the reduced sauce and garnish* with pickled red onions and freshly chopped spring onions. Tuck in and enjoy.
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