STICKY BOURBON CHICKEN WINGS

If you need a recipe for a crowd pleasing platter of chicken wings, look no further.
Holy goodness these are DIVINE. Sticky, sweet and rich. No dipping sauce required. They are just THAT darn good. Try Sticky Bourbon Chicken Wings for your next tailgate!

The intense aroma of the bourbon melds beautifully with the maple syrup. The results? One of the best wings you will ever! Copa and I made a big batch (65 wings!) for an engagement party last May. So this recipe doubles (or triples) to fit your needs.

The alcohol will cook out of the glaze, so these wings are also child friendly.
As a matter of fact, the gooey sweetness will keep ’em coming back for more!

TAKE IT TO THE TAILGATE TIP: If you purchase whole wings, cut and throw away the wing tips. You will also need to separate the drummettes from the rest of the wing with a sharp knife. 

Here is a picture of Copa separating the chicken wings. Pardon the poor light/image quality. We got started on this recipe late a night, and he was moving quickly with this step!

Use a top quality bourbon and pure maple syrup for this recipe. The ingredients you choose really will make a difference in this recipe. You all know that sometimes I will skimp and purchase generic garlic salt, onion powder, etc. But this is one of those recipes that just requires the freshest, most pure ingredients. I found this recipe from Elise over at Simply Recipes and have made it multiple times since doing so! I have adapted it to my family’s preferences but be sure to check out her version, too!

 OH! And I almost forgot to mention THE BEST THING about Sticky Bourbon Chicken Wings…..they are made in the oven. That’s right. Fooled you, didn’t I? The “grill marks” on the wings are actually browning marks of the maple syrup that occurs when they bake. In your oven. So, if you have inches of snow on the ground and don’t want to brave the grill for your Super Bowl party, just pop Sticky Bourbon Chicken Wings in the oven!

Sticky Bourbon Chicken Wings

Note: If you need to cut your chicken wings, add a few more minutes on the front end of your prep time.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings 15 pieces

Ingredients

  

• 2 pounds chicken wings
• 1 1/2 tablespoon butter
• 2 tablespoons grated onion (or 1 1/2 tablespoons onion powder)
• 3/4 cup good bourbon
• 3/4 cup pure maple syrup
• 2 tablespoon tomato paste
• 1/4 teaspoon pepper
• 1/4 teaspoon salt

Instructions

 

• In a small saucepan, melt butter over medium heat. Add grated onion (or onion powder) and cook 203 minutes stirring occasionally. Add the bourbon, maple syrup, tomato paste, salt and pepper. Whisk to combine and bring to a low simmer.
• Preheat oven to 350 degrees. Place chicken wings in a bowl and pour half of the bourbon maple sauce over the wings. Return the remaining sauce to the stove top and keep warm. Toss the wings in the sauce, making sure each wing is coated. Place wings on an oiled, foil lined backing pan. Make sure wings are not touching.
• Roast the wings for 20-25 minutes at 350 degrees. Using tongs, turn the wings over and continue to cook for 12-15 minutes. Wings should be nicely browned but not burned.
• While the wings are roasting, continue to simmer the remaining sauce. Sauce will thicken. When it can coat the back of a spoon it is done; remove from heat.
• When the wings are done, remove them to a bowl and toss with the remaining sauce. Serve warm.

Notes

Adapted from Simply Recipes.

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