I don’t really got anything to say. This is just genuinely good food. It has the same glaze as my previous

I hope you enjoy!

Estimated Time (Excluding Brine):

50 minutes ~ 1 hour

Ingredients:

Chicken Brine:

• 2 Chicken Breast
• 3 tbsp Maple Syrup
• Salt and Pepper to Taste
• 1 cup buttermilk

Cheddar Biscuits

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 tsp sugar
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup cold buttermilk
• 1/4 cup Shredded Cheddar cheese

Maple BBQ Glaze

• 1 cup BBQ Sauce (Get a Smoky style one if you can)
• 1/2 cup pure maple syrup (Grade A, pure maple syrup)
• 2 tbsp apple cider vinegar (or lemon juice, but apple cider is best)
• 1 tbsp Worcestershire sauce
• 1 tbsp unsalted butter
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Dijon mustard
• 1/2 tsp (or a drop) liquid smoke (hickory is best, but optional if your BBQ sauce is already smoky enough)
• Pinch of crushed red pepper flakes
• Salt to taste

Tips:

• VERY IMPORTANT:
  • When I mean a drop of liquid smoke, I DO MEAN A DROP. Remember that one Spongebob episode where Sandy held Spongebob’s tongue with that hot sauce and it was just a drop? That’s how it is using liquid smoke. It’s a really good addition, but good GOD don’t add more than like 3 drops, hell even 2 sometimes.
• I’ve also added chicken bouillon to the sauce. It does work, but you have to be really careful. Adding salt to taste, and bouillon, could potentially make it feel like tasting a salty maple leaf rather than adding to the flavor of the sauce. If you want to add it in, do so in step 2 of the sauce, and start of with just a pinch.

Steps:

Cheddar Biscuits

• Step 1: Preheat your oven to 425°F. Line a baking sheet with parchment paper
• Step 2: Whisk together flour, baking powder, sugar and salt
• Step 3: Add cold butter cubes. Using your finger tips, work the butter until the mixture looks like coarse crumbs with some pea-sized bits of butter remaining
• Step 4: Pour in the cold buttermilk and stir gently with a fork until combined. Do not over mix
• Step 5: Add in your cheese and fold and turn the dough onto a lightly floured surface. Gently pat it into a rectangle, then fold in half like a book. Repeat this step 3-4 times
• Step 6: Pat dough into around 3/4 – inch thick. Use a round cutter (or a floured glass in all honesty) to cut the biscuits. Press straight down, and don’t twist.
• Step 7: Bake biscuits on the sheet. Brush tops with a little buttermilk
• Step 8: Bake for 12 – 15 minutes until golden on top.

Chicken:

• Step 1: Remove the excess brine from the chicken
• Step 2: In a pan over medium to medium high heat, cook the chicken until 165°F.

Maple BBQ Glaze

• Step 1: In a saucepan, melt the butter over medium heat. Swirl the pan until it foams and turns golden brown with a nutty aroma (this typically takes 1 – 2 minutes)
• Step 1.5 (This is where the Whiskey comes in): Immediately deglaze with the bourbon whiskey. Let it bubble for 1 – 2 minutes to cook off the alcohol
• Step 2: Turn the heat to low. Combine BBQ sauce, maple syrup, vinegar (or acid), Worcestershire, butter, Dijon, garlic and onion powder, and liquid smoke.
• Step 3: Simmer over low for 5 – 7 minutes until glossy and slightly thickened. Add Salt to taste and adjust.
• Step 4: Remove from heat and let it cool to room temperature.
• Step 5: Toss your wings in the hot glaze until fully coated.

Assembly:

Step 1: Bottom bun of biscuit

Step 2: Maple BBQ Chicken

Step 3: Cheese (optional)

Step 4: Top bun of biscuit

Step 5: Brush with a little bit of BBQ Glaze (optional)