Please read recipe post for more recipe details and photos. Chicken wings can be prepared in different ways: fried-baked-air fried, dredged in flour or not. Visit this write up on different ways to prepare chicken wings. This recipe shows a baked technique, but you can certainly fry them or air fry them if you like for extra crispy-ness.If you don't want to use bourbon, apple juice is a great substitute.
Prep Time25 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr10 minutesmins
Servings: 6servings
Calories: 406kcal
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Ingredients
For the Sauce:
1/2cup(120g) ketchup
1/2cup(160g)maple syrup
1/4cup(60g)bourbon
2Tablespoons(30ml)Worcestershire sauceor soy sauce (use Tamari for gluten free)
1Tablespoon(15ml)apple cider vinegar
1Tablespoon(15ml)brown sugar
6slicesbacon, cut into ½ - inch pieces
4clovesgarlic, minced
For the chicken wings:
2pounds(907g)chicken wings, split
oil, to coat wings
salt, to taste
fresh cracked black pepper, to taste
Instructions
Make the Sauce:
In a bowl, whisk together ketchup, maple syrup, bourbon, Worcestershire or soy sauce, apple cider vinegar, and brown sugar. Set aside.
Heat a saucepan over medium heat and cook the bacon until nearly crisp. If desired, drain or ladle out excess bacon fat (leave some to help cook garlic and for flavor). Add the garlic and cook for until the garlic is lightly browned, 1-2 minutes.
Whisk in the sauce, reduce heat to low, then simmer for about 1-2 minutes or until thickened. Set aside.
Make the Wings:
Pre-heat oven to 425°F/220°C.
Pat dry chicken wings. If desired, cut wings into wingettes and drumette pieces. Lightly coat chicken with oil and then season with salt and pepper. Put wings on baking sheet pan in a single, even layer.
Bake for about 40-45 minutes, or until golden and cooked through. Flip halfway through cooking, or after about 25 minutes of cooking.
Warm the maple-bourbon sauce, toss the wings in the sauce and serve. Optional - if you like the sauce a little more set into the wings. Place the sauced wings back on the baking sheet pan and bake for another 5 minutes and then serve.
Notes
Crispy Wing Alternate Cooking Methods
Traditional Fry in Oil(uses about 1/2-3/4 cup of cornstarch to coat wings).Toss the wings in cornstarch to coat, shaking off excess cornstarch.Heat about 1-inch of oil in a large pot or skillet to 350-375°F (175-190°C). Fry in batches for about 3-5 minutes per side, or until golden and cooked through. Make sure to turn the wings while cooking so they cook evenly. Season with salt & pepper. Toss with the sauce.Air Fryer Chicken WingsSeason wings with salt & pepper. (No Oil Needed). Place in air fryer basket/tray. (Don't overcrowd the air fryer - cook in batches if needed.)Air Fry at 400°F/205°C for 20 minutes. Flip the wings and air fry for another 5-10 minutes or until cooked through and to your liking.Toss with a little sauce, and then air fry for another 2-4 minutes. Toss with additional sauce if desired after air frying. Different models and sizes of air fryers cook quicker than others. Adjust times accordingly.