Give your BBQ a little extra flair with Dan Cooper’s Maple & Bourbon Chicken Wings recipe! Oh, it’s sweet, smoky, and has just the perfect kick of heat!
The components
- Serves six people.
- 12 chicken wings
RUB
- One teaspoon of sea salt
- One teaspoon of ground black pepper
- One teaspoon of dried oregano
- One teaspoon of ground cumin
- 1/2 teaspoon of chili powder
MAPLE BOURBON SAUCE
- 180 milliliters of tomato sauce
- 60 ml of maple syrup
- 60 milliliters of Bourbon
- 3 tablespoons of apple cider vinegar
- 1/2 teaspoon chipotle chili powder
- Salt and pepper
Method of Recipe
Within the Kitchen
1. Just go ahead and slice each wing into two parts right at the joint, and don’t forget to toss those wing tips aside!
Just give those chicken wings a gentle brush of oil.
In a little bowl, combine all the rub ingredients, then sprinkle the seasoning evenly over the wings. While you get the barbecue ready, let it hang out at room temperature.
4. Alright, let’s whip up that sauce next! Grab a bowl and whisk together all those sauce ingredients, then set it aside so it’s all prepped and ready to brush onto the wings later!
At the BBQ
- Get the barbecue ready for some indirect heat, aiming for around 180°-200°C. When you’re firing up a 57-cm charcoal barbecue, just grab half a chimney starter filled with those lit Weber briquettes, and you’re all set!
- Give those cooking grills a thorough scrub!
- Grill those wings over direct medium heat, keeping the lid closed as much as possible, for around 10 to 15 minutes. Hey, just a quick reminder to give them a turn once or twice for that even cook! Enjoy!
- Give those chicken pieces a nice coat of sauce all around, and then slide them over to the indirect medium heat. Keep cooking with the lid on as much as possible until the meat is nicely cooked through, which should take about 20 minutes. You want to make sure there’s no pink left on the bone! If you’re not careful, the sugar in the sauce could burn!
Once cooked, remove them from the barbecue and enjoy them warm!