Best Bourbon Chicken Wings Recipes

SMOKY RUBBED CHICKEN WINGS WITH HONEY, BOURBON, AND MOLASSES SAUCE

Steps:

• To make the sauce: Bring all of the ingredients to a boil in a medium saucepan over medium-high heat, whisking often. Reduce the heat to medium-low and simmer, whisking occasionally to discourage scorching, until lightly thickened and reduced by about one-quarter, about 30 minutes. Remove from the heat and let cool. (The sauce can be covered and refrigerated for up to 2 weeks.)
• To make the rub: Whisk all of the ingredients together in a small bowl.
• Put the wingettes in a very large bowl and toss with the rub. Divide the wingettes among two 1-gallon self-sealing plastic bags, seal, and refrigerate for at least 4 hours or overnight.
• Position racks in the top third and center of the oven and preheat the oven to 400 degrees F. Line two 18-by-13-inch half-sheet pans with aluminum foil for easy cleanup.
• Spread the wingettes out on the baking sheets, spacing them well apart. Roast the wingettes, turning the wings over and switching the positions of the baking sheets from top to bottom and front to back halfway through cooking, until the wings are crisp and cooked through, about 40 minutes. During the last 5 minutes, brush the wings with some of the sauce. Remove the wings from the oven.
• Position a broiler about 8 inches from the source of heat and preheat the broiler on high. In batches, broil the wings to caramelize the sauce in spots, about 3 minutes. Serve hot, with any leftover sauce passed on the side.

BOURBON CHICKEN WINGS

Steps:

• Lightly coat large non-stick skillet with cooking spray. Place frozen wings in a single layer in the prepared skillet.
• In a small bowl, combine the remaining ingredients. Pour mixture evenly over chicken.
• Cover and cook over medium heat 20 minutes or until chicken is no longer pink inside, turning wings often to prevent from sticking.

CHICKEN WINGS WITH BOURBON-MOLASSES GLAZE

Steps:

• In a large bowl mix the rub ingredients. Add the chicken wings and toss to coat them evenly.
• Heat grill for indirect cooking over medium heat (350° to 450°F).
• In a small, heavy-bottomed saucepan over high heat, bring the glaze ingredients to a boil and cook just until the butter melts. Transfer to a small bowl and let cool.
• Drain and scatter the wood chips over lit charcoal. Grill the wings over indirect heat, with the lid closed, 20 to 30 minutes, turning and basting with the glaze once or twice during the last 20 minutes of cooking.

CHICKEN WINGS WITH BUFFALO SRIRACHA, BOURBON TERIYAKI, SZECHUAN GARLIC AND PARMESAN SAUCES

Steps:

• For the double fried wings: Put the wings in a large container and pour the salt and 2 gallons of water over the top. Let the brine wings sit, refrigerated, for at least 12 hours.
• For the buffalo sriracha sauce: Combine hot sauce, vinegar, sriracha, sriracha powder, soy lecithin powder and xanthan gum in a blender. Melt the butter for about 10 minutes over medium heat. Turn blender on low speed and slowly add butter. Add until all of it has been well blended.
• For the bourbon teriyaki glaze: Combine wine, soy sauce, brown sugar, vinegar, bourbon, garlic and ginger in a pot. Bring to the boil and simmer for 20 minutes. Combine cornstarch with 2 cups water in a bowl, then add cornstarch slurry to the sauce and bring back to the boil for 10 minutes. Simmer and stir until it thickens. Let cool for 20 minutes, then blend until completely purified.
• For the Szechuan Parmesan dry rub: Toast the peppercorns in a pan over medium heat until fragrant, being sure to avoid any charring or burning, then blend to a coarse grain. Mix together with the Parmesan, garlic powder and pepper flakes and store in a dry container.
• For the Szechuan garlic oil: Put oil, garlic and pepper in a pot over medium heat for about 20 minutes to allow flavors to infuse. Cool to room temperature, then store in a dry squeeze bottle.
• For the double fried wings: Heat the vegetable oil in a deep-fryer or Dutch oven to 350 degrees F.
• Combine the potato starch and 1 cup water in a bowl and mix thoroughly. Dip the wings into the slurry and then into frying oil. Cook for approximately 4 minutes. Take the fried wings out and put them back into the slurry, then fry again for approximately 3 minutes more.
• Toss a third of the wings in the buffalo sauce and a third in the teriyaki glaze. Lightly coat the remaining third of the wings in the Szechuan garlic oil, then sprinkle the Szechuan Parmesan dry rub over them.

BACON-WRAPPED CHICKEN WINGS WITH BOURBON BARBECUE SAUCE

Steps:

• Heat oven to 425°F. Line 2 cookie sheets with sides with heavy-duty foil; spray with cooking spray.
• Sprinkle pepper over chicken. Wrap each chicken piece with a half slice of bacon.
• Place bacon-wrapped chicken pieces on cookie sheets, bacon end down. Bake uncovered 30 minutes; turn chicken; rotate cookie sheets in oven. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
• Meanwhile, in 1-quart saucepan, mix Bourbon Sauce ingredients; heat to simmering over medium heat, stirring frequently, until sugar is dissolved, about 5 minutes. Remove from heat; set aside.
• In large bowl, toss chicken with half of the sauce. Serve warm with remaining sauce on the side for dipping.

EMERIL'S KICKED-UP CHICKEN WINGS WITH SPICED APPLE & BOURBON GLAZE

Steps:

• In a large shallow, non-reactive bowl combine the chicken, hot sauce, pepper, and salt, and toss well to combine. Cover the chicken with plastic wrap, refrigerate, and let marinate, for at least 1 hour, and up to 3 hours.
• In a heavy pot, heat the oil to 360 degrees F.
• In a large mixing bowl, combine the flour and 2 tablespoons Essence. Remove the chicken from the marinade and add to the flour 1 at a time, tossing to coat evenly.
• Add the chicken in 2 batches to the hot oil and cook, turning occasionally, until brown on all sides and cooked through, 6 to 8 minutes. Remove the chicken wings from the fryer with a slotted spoon and drain on paper towels.
• Sprinkle with the remaining Essence and serve immediately with the Spiced Apple & Bourbon Glaze.

APPLE BOURBON CHICKEN WINGS

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with foil. Cut each chicken wing at joints to make 3 pieces; discard tip.
• In large bowl, toss chicken with 2 teaspoons of the oil, the salt and black pepper. Place chicken in pan. Bake uncovered 50 minutes.
• Meanwhile, in 1-quart saucepan, mix apple jelly, bourbon, brown sugar, garlic, red pepper and remaining 3 teaspoons oil. Heat to boiling over medium-high heat; reduce heat. Simmer 5 to 8 minutes, stirring occasionally, until thickened. Remove from heat.
• Remove chicken from oven. Drizzle half of the sauce over chicken; turn to coat with sauce.
• Bake 8 to 10 minutes longer or until chicken is no longer pink in center. Serve chicken wings with remaining sauce.

BOURBON CHICKEN WINGS

Steps:

• 1. In a bowl, combine the brown sugar, garlic powder, ginger, soy sauce, bourbon (or apple juice) and the ketchup.
• 2. Lightly coat a large non-stick skillet with cooking spray.
• 3. Place wings in the skillet, and pour the sauce evenly over the chicken.
• 4. Cover skillet, and cook the wings over medium heat for 16-18 minutes, or until chicken is no longer pink inside. Be sure to turn the wings often, to prevent them from sticking to the skillet.
• 5. Serve wings on a plate or platter, and spoon any additional sauce from the skillet, over the chicken.
• 6. *Note: When preparing this recipe, I used 6 wings and 6 drumettes (about 2 lbs.). Also, cooking time may vary when preparing the wings. The 1st time I prepared them, they were done cooking within 18 minutes. The 2nd time I prepared them, they were done cooking within 16 minutes.

KENTUCKY BOURBON CHICKEN WINGS - TENDER AND JUICY WINGS COATED IN A DELICIOUS BARBECUE BOURBON SAUCE

Steps:

• HowToSection Directions to create kentucky bourbon chicken wings: Array
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BACON-WRAPPED CHICKEN WINGS WITH BOURBON BARBECUE SAUCE

Steps:

• Heat oven to 425°F. Line 2 cookie sheets with sides with heavy-duty foil; spray with cooking spray.
• Sprinkle pepper over chicken. Wrap each chicken piece with a half slice of bacon.
• Place bacon-wrapped chicken pieces on cookie sheets, bacon end down. Bake uncovered 30 minutes; turn chicken; rotate cookie sheets in oven. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
• Meanwhile, in 1-quart saucepan, mix Bourbon Sauce ingredients; heat to simmering over medium heat, stirring frequently, until sugar is dissolved, about 5 minutes. Remove from heat; set aside.
• In large bowl, toss chicken with half of the sauce. Serve warm with remaining sauce on the side for dipping.

KENTUCKY BOURBON CHICKEN WINGS

Steps:

• Heat the sauces in a small saucepan; stirring all the while. Pour the KBBA in slowly, so that it doesn't foam over, add other ingredients, and simmer.
• After a few minutes, if needed, add another tablespoon of brown sugar, or another pinch of salt to achieve the perfect balance of burn and flavor.
• Once that's done, turn off heat, and set aside to cool and thicken.
• Prepare wings by pan frying until slightly crispy. Then lower heat, and spoon on enough sauce to cover the wings. Cook for about 15 minutes on low heat, stirring occasionally.
• Once things have cooked down so that the sauce is dark and thick, and all the wings are coated in a light layer of spice you're ready to turn off the stove and eat.
• Serve with ranch or blue cheese dressing on the side as a dipping sauce

SMOKING BOURBON CHICKEN WINGS

Steps:

• Heat oil in a large skillet.
• Add chicken wings and cook until lightly browned.
• Remove chicken.
• Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
• Add chicken and bring to a hard boil.
• Reduce heat and simmer for 18-20 minutes or finish on the oven.
• Serve.

APPLE BOURBON CHICKEN WINGS

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with foil. Cut each chicken wing at joints to make 3 pieces; discard tip.
• In large bowl, toss chicken with 2 teaspoons of the oil, the salt and black pepper. Place chicken in pan. Bake uncovered 50 minutes.
• Meanwhile, in 1-quart saucepan, mix apple jelly, bourbon, brown sugar, garlic, red pepper and remaining 3 teaspoons oil. Heat to boiling over medium-high heat; reduce heat. Simmer 5 to 8 minutes, stirring occasionally, until thickened. Remove from heat.
• Remove chicken from oven. Drizzle half of the sauce over chicken; turn to coat with sauce.
• Bake 8 to 10 minutes longer or until chicken is no longer pink in center. Serve chicken wings with remaining sauce.