Perfect Party Chicken Wings! With a delicious glaze of bourbon whiskey and maple syrup.
BE PICTURED IN; CHARACTERIZED IN:
These are sticky.
These are the best damn chicken wings I’ve ever had.
As in keep them away from me or I will eat them all. Protect your wings or I’ll take them when you’re not looking.
As in, you’ll need more napkins because these wings are really great for finger licking.
I don’t really drink (half a glass of wine and it’s hard for me to string together a sentence), but I always keep a bottle of good bourbon whiskey in the cupboard because I like to cook with it.
Bourbon imparts a subtle smoky flavor when cooked, and when paired with maple syrup? Oh my. Perfect.
So are they kid friendly? Yes. Although, as I mentioned, they’re sticky and messy and you certainly wouldn’t want to give them to a four-year-old sitting on a white couch. Enjoy!
One wing recipe is never enough
- Chicken wings from the old bay
- Chicken wings with miso glaze
- Cacio e Pepe chicken wings
- Teriyaki Chicken Wings
- Classic buffalo wings
Chicken wings glazed with bourbon maple
If you’re buying whole chicken wings, trim off the wing tips and discard them (or save them for supplies) and use a hatchet or sharp knife to separate the drumettes from the rest of the wing. Individual segment wing pieces are much easier to eat as finger foods.
ingredients
-
2 lb chicken wing
-
1 tablespoon butter
-
2 tablespoon grated Onion (use small hole grater)
-
1/2 Cup Bourbon whiskey
-
3/4 Cup maple syrup (Class A)
-
2 tablespoon tomato paste
-
2 inch branch fresh rosemary (or 1 teaspoon dry)
-
1 1/2 teaspoon Salt
-
1/2 teaspoon black pepper
-
1/4 teaspoon Tabasco (more or less to taste)
method
-
Make the bourbon maple glaze:
Melt butter in a medium saucepan over medium heat. Add the grated onion and sauté for 2 to 3 minutes.
Add bourbon whiskey, maple syrup, tomato paste, rosemary, salt, pepper and Tabasco. Whisk to combine. Bring to a low simmer. Simmer for 5 minutes.
-
(Optional) Marinate the wings in the glaze:
If you like, you can marinate the wings in the glaze for an hour or overnight. Just let the frosting cool for a few minutes, then dump half of the frosting mixture into a bowl with the wings, cover with plastic wrap, and cool. Reserve the remaining half of the frosting mixture for frosting the wings at the end.
-
Brush the wings with glaze and arrange on the roaster:
Preheat oven to 350°F. If you haven’t marinated the wings, place them in a bowl and pour half of the bourbon maple sauce over the wings, returning the remaining sauce to the stove.
Toss the wings with the sauce for coating.
Arrange wings on an oiled, foil-lined baking pan, with space between each wing.
-
Fry the Wings:
Roast the wings at 350°F for 20 minutes, then flip the wings and roast an additional 15 to 25 minutes or until nicely browned. Reduce the heat or remove from the oven if the wings get too dark.
-
Cook remaining glaze until thickened:
While wings fry, cook remaining sauce until slightly thickened and enough to coat the back of a spoon, then remove from heat.
If the sauce takes too long to reduce, pour it into a wide, shallow saucepan and bring to a boil. The wider pan allows the sauce to evaporate more easily.
-
Brush cooked wings with glaze:
When the wings are done, remove them to a bowl and toss with the remaining sauce.
| nutritional information (per serving) | |
|---|---|
| 686 | calories |
| 24g | Fat |
| 43g | carbohydrates |
| 60g | protein |
