Description
This Kentucky Bourbon Chicken Wings recipe offers a sweet and smoky flavor with a rich bourbon barbecue sauce that perfectly complements crispy, tender chicken wings. The wings are coated in a flavorful dry rub, slow-cooked with bourbon and a blend of spices, and finished with a sticky homemade bourbon barbecue glaze, making it an irresistible appetizer or game-day treat.
Ingredients
Scale
Chicken Wings and Dry Rub
- 4 lbs fresh chicken wings (approximately 14–16 wings)
- 1/8 cup paprika
- 1 tbsp salt
- 1 tsp black pepper
- 2 tsp coriander
- 2 tsp garlic powder
- 2 tsp onion powder
- ½ tsp cayenne
- 1 tsp basil
- 1 tsp celery salt
- ¼ cup brown sugar
Bourbon Barbecue Sauce
- 1 cup Kentucky bourbon whiskey
- ½ cup water
- ¼ cup brown sugar
- 1 ½ cups ketchup
- 2 tbsp tomato paste
- 2 tbsp balsamic vinegar
- 4 tbsp molasses
- 1/8 cup Worcestershire sauce
- ½ tsp liquid smoke
Instructions
- Prepare the Dry Rub: In a bowl, combine paprika, salt, black pepper, coriander, garlic powder, onion powder, cayenne, basil, celery salt, and brown sugar. Mix thoroughly to create the dry rub for the chicken wings.
- Season the Wings: Pat chicken wings dry with paper towels. Generously coat the wings with the dry rub mixture, ensuring each wing is evenly covered. Let the wings rest for 30 minutes to absorb the flavors.
- Make the Bourbon Barbecue Sauce: In a saucepan over medium heat, combine Kentucky bourbon whiskey, water, brown sugar, ketchup, tomato paste, balsamic vinegar, molasses, Worcestershire sauce, and liquid smoke. Stir well and bring to a simmer. Reduce heat to low and let simmer for 20-25 minutes, stirring occasionally until the sauce thickens.
- Cook the Wings: Preheat your oven to 375°F (190°C). Arrange the seasoned wings on a baking sheet lined with foil or a wire rack. Bake for 25-30 minutes, turning once halfway through cooking to ensure even baking.
- Glaze and Finish: Remove wings from oven and brush each wing generously with the bourbon barbecue sauce. Return to the oven and bake for an additional 5 minutes to set the glaze.
- Serve: Remove wings from the oven, let cool slightly, and serve warm with remaining bourbon barbecue sauce on the side for dipping.
Notes
- For extra crispy wings, place a wire rack on the baking sheet to allow air circulation.
- You can substitute the bourbon whiskey with a non-alcoholic bourbon-flavored extract if desired.
- Adjust cayenne pepper to your spice preference.
- Make sure to watch the wings closely during the last baking to prevent burning the sugar in the glaze.
