Bourbon BBQ Smoked Chicken Wings
User Reviews
4.8
108 reviews
Excellent
Bourbon BBQ Smoked Chicken Wings
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Hands down, the BEST way to cook chicken wings. Dry rubbed, smoked to perfection, basted with a bourbon bbq sauce, then charred until crispy!
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Ingredients
WINGS
- 4 lbs chicken wings, patted dry
- sweet and smoky chicken rub (or your favorite store-bought rub)
- 2 Tbsp vegetable oil
- hickory wood pellets
BOURBON BBQ SAUCE
- 1/2 medium sweet yellow onion , finely minced
- 5 cloves garlic , finely minced
- 1/2 cup bourbon (use a good quality)
- 1/4 cup tomato paste
- 2 cups ketchup
- 1/2 cup packed light brown sugar
- 1/3 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
- 2 Tbsp liquid smoke
- 1/2 Tbsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- a few dashes of hot sauce (optional)
Instructions
BOURBON BBQ SAUCE
- Add a drizzle of olive oil to a saucepan over MED heat. Add onion and garlic and cook about 5 minutes. Add in bourbon and continue cooking about 3 minutes.
- Add tomato paste and whisk to break it up. Add all remaining sauce ingredients and whisk to combine. Increase heat to MED-HIGH and bring to a boil. Reduce heat to MED-LOW or LOW and simmer for about 15-20 minutes.
- Pour sauce through a fine mesh sieve to strain out onion and garlic pieces if you like a smooth, glossy sauce. Set aside and cool. Store leftover bbq sauce in an airtight container in the refrigerator for 2-3 weeks.
SMOKE CHICKEN WINGS
- Pat chicken wings dry with a clean paper towel. Add wings to a large mixing bowl and toss with vegetable oil. Add rub and massage into the wings, making sure each wing is coated.
- Add hickory wood pellets to hopper. Turn on smoker, open lid and set to the SMOKE setting. Heat on SMOKE, with the lid open, for 5-10 minutes, until very smoky. Add chicken wings to oiled grill grates, set smoker to 250 F degrees. Close smoker lid and smoke for 2 hours 30 minutes, or until chicken wings reach an internal temperature of 165 F degrees. Use an instant read meat thermometer to insure accurate cooking temperatures.
- Change smoker setting to HIGH and baste chicken wings on both sides with bourbon bbq sauce. Cook wings for 5 minutes, then flip them over and cook 3-5 minutes on the other side.
- Select SHUT DOWN on smoker and remove chicken wings to a foil or parchment lined plate or baking sheet. Let rest 5-10 minutes. Turn smoker off and unplug it.
- Eat wings as is, or brushed with additional bbq sauce. Dip in blue cheese or ranch dressing and serve with celery and carrots for a traditional experience.
Notes
- For extra crispy chicken wing skin, there are two options.
- ** Recipe developed and tested using a Traeger wood pellet grill. If using another brand, use your discretion when it comes to settings, as they will likely not be exactly the same as mentioned here.
- First, lay UNCOOKED chicken wings on a baking sheet and refrigerate, fat side up, uncovered for several hours or overnight. This dries out the skin which allows it to crisp more. Cook as directed.
- Secondly, you can bring the cooked wings inside and blast them under a super hot broiler for a few minutes.
Nutrition Information
Show Details
Calories
631kcal
(32%)
Carbohydrates
44g
(15%)
Protein
31g
(62%)
Fat
30g
(46%)
Saturated Fat
11g
(55%)
Cholesterol
125mg
(42%)
Sodium
1642mg
(68%)
Potassium
753mg
(22%)
Sugar
37g
(74%)
Vitamin A
855IU
(17%)
Vitamin C
9.1mg
(10%)
Calcium
68mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 631 kcal
% Daily Value*
| Calories | 631kcal | 32% |
| Carbohydrates | 44g | 15% |
| Protein | 31g | 62% |
| Fat | 30g | 46% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 125mg | 42% |
| Sodium | 1642mg | 68% |
| Potassium | 753mg | 16% |
| Sugar | 37g | 74% |
| Vitamin A | 855IU | 17% |
| Vitamin C | 9.1mg | 10% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
108 reviews
Excellent
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