2 teaspoon chopped garlic
¼ cup Jägermeister Liqueur
2 cups chicken stock
¼ cup orange juice
1 teaspoon grated orange zest
3 tablespoons butter
¼ cup heavy cream
Salt
Pepper
30 chicken wings
For the sauce: In a saucepan over medium heat, sauté chopped garlic until brown. Add Jägermeister and cook for one minute. Add chicken stock, orange juice and orange zest and bring to boil. Whisk in butter over low heat. Bring back to boil and gradually add heavy cream, salt and pepper.
For the wings: Prepare your grill for direct grilling over medium heat, about 350 degrees Fahrenheit. Arrange chicken wings on grill, ensuring they are not touching. Bake for 18-25 minutes, flipping periodically to ensure all pieces are nicely charred on all sides. Use a thermometer to ensure the chicken has reached an internal temperature of 165 degrees Fahrenheit. Use tongs to transfer cooked chicken to a bowl. Add butter wing glaze and stir to coat. Serve warm.
