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PREPARATION TIMES
Preparation Time: 3 hours 30 minutes, including marinade
Cook Time: 25 minutes
Total Time: 3 hours 55 minutes
INGREDIENTS
Bourbon Sweet Chili Sauce:
3 oz. (2 shots) of Maker's Mark Bourbon
1 cup prepared sweet chili sauce
1 tbsp. Sriracha chili sauce
3 oz. (2 shots) of Maker's Mark Bourbon
1 cup prepared sweet chili sauce
1 tbsp. Sriracha chili sauce
30 high-quality chicken wings
3 oz. (2 shots) of Maker's Mark Bourbon
2 tbsp. kosher salt
2 tbsp. dark brown sugar
2 tbsp. Tabasco hot sauce
2 garlic cloves, crushed
3 oz. (2 shots) of Maker's Mark Bourbon
2 tbsp. kosher salt
2 tbsp. dark brown sugar
2 tbsp. Tabasco hot sauce
2 garlic cloves, crushed
FOR THE SAUCES
KY White Sauce:
3 oz. (2 shots) of Maker's Mark Bourbon
3 oz. (2 shots) of Maker's Mark Bourbon
3/4 cup mayonnaise
2 tbsp. cracked black pepper
1 tbsp. apple cider vinegar
Salt to taste
PREPARATION INSTRUCTIONS
BOURBON CHICKEN WINGS
Mix all ingredients
Combine all ingredients in a large container and mix well. Let sit covered in the fridge for at least 30 minutes or up to 3 hours for best results.
Ready the oven and baking sheet
Preheat oven to 425 degrees and line a baking sheet with foil or parchment paper. Spray with nonstick spray to make cleanup even easier.
Arrange the wings
Place chicken wings on tray barely touching and not stacked. If they are piled on each other, it will cause the wings to steam, not caramelize.
Bake until ready
Bake for 20–25 minutes or until cooked through.
Toss well in sauce
As soon as you remove wings from the oven, toss with one of the wing sauces below or your homemade Maker's Mark BBQ sauce. To create a glaze, put sauced wings back in the oven to finish for 3–5 minutes and serve.
BOURBON SWEET CHILI SAUCE
Mix all ingredients
Combine all ingredients into a bowl and mix until fully incorporated.
Add to wings
Toss in a large bowl with wings immediately after taking wings from the oven for best results.
KY WHITE SAUCE
Mix all ingredients
Combine all ingredients in a large bowl and mix well.
Add to wings
Toss with wings immediately after removing from the oven.
TIPS FOR GREAT Bourbon Chicken Wings
1: SPREAD YOUR WINGS
The sauces in this recipe contain full-strength Maker's. For a family-friendly version, first simmer the bourbon until it's reduced to a syrupy texture and let cool. This method will burn off the alcohol.
2: DOUBLE DUTY
Bourbon breaks down enzymes in meat, so your marinade will tenderize while also adding flavor. Be careful using higher proof spirits, like Cask Strength, which work quicker and can toughen meat.
3: BEST PRACTICES
A good habit to get into is thoroughly drying meat before seasoning it. And, let it come to room temperature before cooking for a crispy outside and more evenly cooked inside. Wings tend to be forgiving, though.
4: GETTING SAUCY
To soften the punch of raw onion and garlic when making sauces, combine both with canola oil in a foil pack. Bake at 350 degrees until soft and aromatic. Let cool and add to your sauce as needed.