Bourbon Barbecue Wings are marinated and then baked until crispy before they’re smothered with spicy, sweet, sticky Bourbon BBQ Sauce and baked a little longer to achieve caramelized perfection.
Ingredients
2cupsBourbon BBQ Sauce, double the recipe linked
4poundschicken wings (20-24 pieces), flats and drumettes, not whole chicken wings
Begin making the Bourbon BBQ Sauce. Full recipe linked for reference; double the recipe for this version of the wings.
Pat the chicken wings dry, then evenly coat with salt and pepper. Add the wings to a large bowl and coat with 1/2 cup vegetable oil and 1/4 cup of the prepared bourbon barbecue sauce. Set the rest of the sauce aside. Marinate wings for at least 30 minutes at room temperature, or in the fridge if marinating longer. Remove from fridge at least 15-20 minutes before preparing to cook.
Preheat the oven to 425°F. Cover a large baking sheet with foil and place an oven-safe wire rack on top. Place the wings on rack, skin side up, and bake for 30-35 minutes until crispy, flipping halfway through.
Remove the wings from the oven and add them to a clean bowl, coating them with a healthy pour of Bourbon BBQ Sauce (approximately 1 to 1-1/2 cups of sauce - you want plenty of sauce to cover them). Stir to ensure all wings are coated. Return the wings to the wire rack and continue cooking for 8-10 minutes until the internal temperature reaches 165°F. Serve with additional sauce on the side and plenty of wet wipes!
Notes
This is the original recipe as published in 2016. When 'printing' the original version of this recipe, the sauce link will not show up. Please visit the original Bourbon BBQ Sauce post and double for this version.