help with oak chip addition

I am doing a RIS - actually brewing right now. I am planning on addiing toasted oak chips soaked in Tullamore Dew (Irish Whiskey). I plan on putting them in the secondary, so the chips will have been soaking for 10 days or so. Here is my question - I am relatively safe as far as infection goes since the chips will have been in the whisky for that long?

Also - this is my first experiment with oak chips. Any other suggestions?

It will be fine in secondary. The preservative effects of the alcohol (and high hopping in the RIS) will make the cubes just fine to add to secondary.