Bourbon and Maple Chicken Wings: Try Dan Cooper’s Recipe Now

Grilled bourbon and maple wings

Ingredients for Bourbon and Maple Chicken Wings

• Serves: 6
• 12 chicken wings

Spice Rub for Bourbon and Maple Wings

• 1 tsp sea salt
• 1 tsp ground black pepper
• ½ tsp chili powder
• 1 tsp dried oregano
• 1 tsp ground cumin

Maple Bourbon Sauce for Bourbon and Maple Chicken Wings

• 6 oz tomato sauce
• 2 oz maple syrup
• 2 oz bourbon
• 3 tbsp apple cider vinegar
• ½ tsp chipotle chili powder
• Salt and pepper to taste

How to Make Your Bourbon and Maple Chicken Wings

Preparing Bourbon and Maple Chicken Wings in the Kitchen

1. Prep the Wings: Alright, folks, grab them wings and slice ‘em at the joint—two pieces per wing, toss them tips in the stock pot for later. Brush on some oil; we’re settin’ the stage for crispy skin down the line.
2. Season: Mix that rub—salt, pepper, chili powder, oregano, cumin—in a bowl ‘til it’s lookin’ gritty and right. Sprinkle it over them wings, nice and even, then let ‘em rest while you get that fire hummin’.
3. Make the Sauce: Now, whip up that sauce—tomato, maple syrup, bourbon, vinegar, chipotle—in a bowl. Give it a good stir; it’s gonna stick to them wings like hickory smoke on a brisket.

Grilling Bourbon and Maple Chicken Wings at the BBQ

1. Preheat: Fire up your pit for indirect heat, shootin’ for 350°-400°F. On my old 57-cm charcoal beast here in Franklin, I dump half a chimney of hot briquettes—gets that temp sittin’ pretty.
2. Clean: Scrape them grates ‘til they shine; no point ruinin’ these wings with last month’s leftovers.
3. Grill: Toss them wings over direct heat first, lid down, for 10-15 minutes. Flip ‘em a couple times ‘til they’re golden brown and smellin’ like a Tennessee smokehouse.
4. Sauce and Finish: Slather on that maple-bourbon glaze, then scoot ‘em over to indirect heat. Let ‘em go low and slow, lid shut tight, for another 20 minutes ‘til the meat’s tender and no pink’s peekin’ near the bone. Watch that sauce close—burnt sugar ain’t the goal.
5. Serve: Yank ‘em off the pit and dig in while they’re still smokin’ hot!

Why Bourbon and Maple Chicken Wings Are a Must-Try

The magic of Bourbon and Maple Chicken Wings is in that smoky-sweet showdown—bourbon’s got that deep, oaky soul, mixin’ with maple’s sugary charm. It glazes up sticky as all get-out on the grill. Plus, that chipotle powder sneaks in just enough heat to keep things interestin’.

Unique Addition: A Brief History of Chicken Wings

Ever wonder where wings got their start? Way back in ‘64, Teressa Bellissimo in Buffalo, New York, took some scraps, doused ‘em in hot sauce, and kicked off the Buffalo wing craze. This bourbon-maple twist? It’s like takin’ that old-school vibe, givin’ it a Tennessee handshake, and lettin’ the smoker work its magic.

Pro Tips for Perfect Bourbon and Maple Chicken Wings

• Crispy Skin: Pat them wings dry with a paper towel and park ‘em in the fridge, uncovered, for an hour or two before they hit the pit—crisp skin’s where it’s at.
• Sauce Smart: Don’t rush that sauce; brush it on in the last 20 minutes. Too soon, and it’ll char up quicker than a greenhorn’s first pork shoulder.
• Extra Smoke: Chuck a handful of hickory or cherry wood chips on them coals. That smoke ring’ll turn these wings into somethin’ you’d swear came straight from the pit gods.

Nutritional Info for Bourbon and Maple Chicken Wings (Per Serving)

• Calories: 280
• Protein: 18g
• Fat: 15g
• Carbs: 12g
• Sodium: 620mg

More Inspiration

Buffalo Chicken Wings on the Grill: Ultimate Game Day Staple
Smoky Red Chicken Wings: Flavor-Packed Adventure Starts Now
Discover bourbon’s culinary uses at the Alcohol Professor.

Your Turn to Try Bourbon and Maple Chicken Wings!

These Bourbon and Maple Chicken Wings are a dang game-changer, no kiddin’. Got ‘em smokin’ on your pit yet? Hit me up with your best BBQ hacks or flavor spins in the comments—I’m always down to talk smoke and meat!