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

Ready-to-grill Bourbon and Maple Chicken 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 Bourbon and Maple Chicken Wings

Preparing Bourbon and Maple Chicken Wings in the Kitchen

1. Prep the Wings: Alright, y’all, grab them wings and slice each one at the joint—two pieces, ditch the tips. Brush ‘em with a little oil to get that crisp goin’ later.
2. Season: Mix up that rub—salt, pepper, chili powder, oregano, cumin—in a bowl. Dust it over the wings real even-like, then let ‘em sit while you stoke the fire.
3. Make the Sauce: Now, whisk that sauce together—tomato, maple syrup, bourbon, vinegar, chipotle. Set it aside; it’s gonna cling to them wings like smoke to a brisket.

Grilling Bourbon and Maple Chicken Wings at the BBQ

1. Preheat: Fire up your pit for indirect heat, aimin’ for 350°-400°F. On my 57-cm charcoal rig, I use half a chimney of hot briquettes—gets it just right.
2. Clean: Scrape them grates clean; ain’t nobody want last week’s char on these beauties.
3. Grill: Throw the wings over direct heat first, lid down, for 10-15 minutes. Flip ‘em once or twice ‘til they’re golden and smellin’ like heaven.
4. Sauce and Finish: Brush on that maple-bourbon goodness, then slide ‘em to indirect heat. Let ‘em cook low and slow, lid closed, for 20 more minutes ‘til the meat’s juicy and no pink’s left by the bone. Keep an eye out—don’t let that sauce burn.
5. Serve: Pull ‘em off and dig in while they’re hot!

Why Bourbon and Maple Chicken Wings Are a Must-Try

The magic of Bourbon and Maple Chicken Wings is all in that flavor dance—bourbon’s deep, smoky soul mixin’ with maple’s sweet kiss. It glazes up sticky and perfect on the grill. Plus, that chipotle powder sneaks in a little heat to wake your taste buds up.

Unique Addition: A Brief History of Chicken Wings

Ever wonder how wings got big? Back in ‘64, Teressa Bellissimo in Buffalo, New York, took some leftovers, hit ‘em with hot sauce, and boom—Buffalo wings were born. This bourbon-maple spin? It’s like givin’ that classic a Tennessee hug with a smoker’s twist.

Pro Tips for Perfect Bourbon and Maple Chicken Wings

• Crispy Skin: Pat them wings dry and let ‘em chill in the fridge, uncovered, for an hour or two before hittin’ the grill—crisp skin’s the goal.
• Sauce Smart: Hold off on the sauce ‘til the last 20 minutes; too early and it’ll char faster than a rookie’s first brisket.
• Extra Smoke: Toss some hickory or applewood chips on the coals. That smoke ring’ll make ‘em taste like they’ve been kissed by the pit gods.

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

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

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Your Turn to Try Bourbon and Maple Chicken Wings!

These Bourbon and Maple Chicken Wings are a game-changer, no doubt. Fired ‘em up yet? Holler at me with your best BBQ hacks or flavor twists in the comments below!