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Maple bourbon grilled chicken wings on a serving plate.
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Maple Bourbon Grilled Chicken Wings

Maple bourbon glazed chicken wings grilled to perfection, sweet and sticky with a touch of heat, these are sinfully additive!
Course Appetizer, Main Course
Cuisine American, Barbecue
Keyword maple bourbon chicken wings, maple bourbon sauce, grilled chicken wings
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4
Author Kelly Wildenhaus | the hungry bluebird

Ingredients

  • ½ cup pure maple syrup
  • ½ cup bourbon
  • 2 tablespoons tomato paste
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon adobo sauce from canned chipotles
  • Kosher salt and black pepper
  • 2 pounds chicken wings about 10 whole wings or 20 pieces
  • Your favorite dry rub for chicken

Instructions

  • Place first 5 ingredients in a small saucepan and add a sprinkle of salt and pepper. Whisk to combine and bring to a boil. Reduce heat, simmer and stir until reduced slightly and thickened into a syrupy glaze, about 10 minutes.
  • Sprinkle the wings all over with a little dry rub, salt and pepper. Prepare grill for indirect, low heat.
  • Arrange wings in one layer over indirect low heat on a gas grill. For charcoal, heat coals on one side and place chicken on opposite side. Cover grill and cook for 30 minutes.
  • Turn the wings and brush lightly with the maple bourbon glaze. Close the lid and cook another 30 minutes. Flip the wings and lightly brush again with glaze. Repeat this process every 10 or 15 minutes until wings are done, about two more times for a total grill time of about 1½ hours.
  • Brush the finished wings with a little extra glaze and serve. Enjoy!

Notes

  • This recipe makes about ¾ to 1 cup of maple bourbon sauce/glaze.
  • Use any dry rub you like for chicken, or you can just salt and pepper the wings and skip the rub.
  • The sauce will keep in a jar with tight fitting lid in the refrigerator for a week or two.
  • Grilling method adapted from Simply Recipes.