Steam chicken wings until an internal temperature of 165°F (75°C) is reached. Hold refrigerated for service.
In a bowl combine Bourbon BBQ Sauce, butter and brown sugar seasoning. Whisk until well blended. Hold refrigerated and heat for service.
Service
Set fryer to 375°F (190°C). For each serving toss 1 pound (500 grams) of wings with 2 tablespoons (30 ml) of cornstarch until well coated. Fry until golden brown.
Drain wings and place in bowl. Toss with 1/3 cup (80 ml) of Bourbon BBQ sauce. Serve hot alongside additional sauce.
