To Make the brine, bring the salt, sugar and water to a boil and pour over the other brine ingredients. Allow it to cool
Submerge the chicken wings into the cold brine and refrigerate for 1 hour
To make the sauce, place a pot on the stove with the bourbon and reduce by half. Then add all of the other ingredients and simmer for 15 minutes
Preheat the oven to 375 degrees
Pour some of the sauce over the chicken wings and cook them in the oven for 20 minutes
Glaze the wings with the remaining sauce and place back in the oven for an additional 5-6 minutes until the glaze has set
Michael Ponzio is executive chef of the Union League Club in Chicago. Michael fell in love with the traditional culinary experience of Italian dining at a very young age. Chef Ponzio, who comes from a large, Italian family, grew up in a suburb just outside Chicago. So naturally, his first inspiration in the kitchen was his grandmother. Cooking became not only his skill, but his passion as well. Michael went on to receive his education in culinary arts at Kendall College in Chicago. When he is not in the kitchen, Michael spends his time with his wife and three children traveling and nurturing his passion for food and wine.