I wanted a sticky sauce with a lot of punch. I got it.
I based my recipe on the Bourbon Maple Glazed Chicken recipe found here.
A lack of bourbon and maple syrup in the house meant the need for a rethink. As I’m currently living on the Isle of Islay in Scotland, there tends to be a lot of whisky about, and I also happened to have some honey. I wanted something a bit smokey, so I selected Port Charlotte Scottish Barley (40ppm) for the whisky.