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.
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For the Sauce:
1/2cup(120ml) maple syrup
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
For the chicken wings:
2pounds(910g) chicken wings, split
grape seed or canola oil, to coat wings (or other high flashpoint cooking oil)
salt, to taste
fresh cracked black pepper, to taste
Make the Sauce:
In a bowl, whisk together ketchup, maple syrup, bourbon, 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.
Pat dry chicken wings. If desired, cut wings into wingettes and drumette pieces. Lightly coat chicken with olive oil and then season with salt and pepper.
Lay wings and drumettes on baking sheet. Bake wings in oven for about 40-45 minutes until golden brown. flip over then about halfway through baking, after the first 20 minutes.
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.