Bourbon BBQ Chicken Wings
User Reviews
5
Bourbon BBQ Chicken Wings
Description
Get the Recipe Bourbon BBQ Chicken Wings features 4 pounds of chicken flats and drumettes tossed with sea salt, black pepper, and baking powder for a light crispy coating without breading. The wings bake on a wire rack at 425°F for 35 minutes, optionally flipped halfway, until cooked through. Simmered bourbon BBQ sauce combines bourbon, ketchup, apple cider vinegar, honey, brown sugar, onion and garlic powders, hot sauce, Worcestershire, and salt to taste. Once wings are baked, they are tossed in the warm sauce to coat evenly.
The sauce contributes a good balance of sweet, tangy, and boozy flavors, while the baking powder ensures the wing skin crisps up in the oven without frying. The meat stays tender inside the crisp skin. The wings can be served hot as a snack or main dish, paired well with sides like coleslaw or roasted vegetables. Baking on racks keeps moisture off the skin for better texture.
For best results, use aluminum-free baking powder to avoid off-flavors. The bourbon BBQ sauce can be made ahead and warmed before tossing with the wings. The recipe yields 20-24 wings, suitable for a group. Check the wings have reached a safe internal temperature before serving. This updated method improves crispness while retaining juicy chicken.
Ingredients
Bourbon BBQ Sauce (1 cup)
- ¼ cup bourbon
- ½ cup ketchup
- 2 Tablespoons apple cider vinegar
- ¼ cup honey
- ⅓ cup brown sugar tightly packed
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 teaspoons hot sauce
- 2 Tablespoons Worcestershire sauce
- salt to taste, if needed
Wings
- 4 pounds chicken wings flats and drumettes, not whole chicken wings, 20-24 pieces
- 2-3 tsp sea salt or to taste, coarse
- black pepper to taste, freshly ground
- 1 Tablespoon baking powder alumium-free preferred
Instructions
- If you don't have the sauce prepared ahead of time, you can easily make it while the wings bake, too. Whisk together the sauce ingredients in a pan over medium heat and bring to a simmer. Whisk occassionally and simmer for 10-15 minutes.
- Preheat the oven to 425°F. Line a large rimmed baking sheet with foil and place oven-safe wire cooling racks on top of the pan/foil.
- Pat the chicken wings dry, then evenly coat with salt and pepper. Evenly sprinkle the baking powder (NOT SODA) across the chicken wings, tossing to coat, ensuring they are covered and no baking powder clumps remain; you want to lightly and evenly coat the wings, we're not making a breading. Place the wings on the cooling rack/pan, skin side up, and place in the oven.
- Bake for 35 minutes, flipping halfway through cooking time if desired. I like to flip them, for good measure on the crispiness factor, but it isn't totally necessary. At 35 minutes, check the internal temperature of the wings. They need to be at an internal temperature of at least 165°F. If they are, and the skin is crispy enough to your liking, remove them from the oven. If the skin needs to get a little more crispy, flip them back to the skin side and bake for an additional 10 minutes (note the cooking time is going to depend on how big/small your wings are, too).
- Once the wings are ready, transfer them to a bowl and pour in the bbq sauce, tossing to coat evenly. If you're someone who likes to dip wings in sauce, too, reserve a bit of sauce here to do so.
- Optional (but recommended!): place the wings back on the baking sheet and place in the oven for an additional 5 minutes or so, giving the sauce a chance to caramelize and thicken.
- Remove from the pan and place on a serving tray or plate, then dig in and enjoy!
Notes
- Use aluminum-free baking powder to prevent metallic taste in the wings.
- You can prepare the bourbon BBQ sauce in advance and warm it before coating the wings.
- Check that wings reach a safe internal temperature for doneness.
- This version updates the original 2016 recipe with an improved oven crisping method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20wings
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Serving | 1wing | |
| Calories | 134kcal | 7% |
| Carbohydrates | 6g | 2% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 479mg | 20% |
| Potassium | 110mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 104IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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