What’s better than beer and wings? Bourbon, beer, and wings. The whiskey and maple syrup lend smoky-sweet depth, laced with a red-pepper zing. A sticky wing in one hand, a Torpedo Extra IPA Torpedo Extra IPA in the other—superior bicep curls.
1 tablespoon butter
2 tablespoon onion, finely grated
1/2 cup bourbon
1/2 cup maple syrup
2 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1/2 teaspoon crushed red pepper
1 1/2 teaspoon salt
1/2 teaspoon black pepper
2 pounds chicken wings, separated into flats and drumettes, and wing tips removed
Melt butter in a medium saucepan over medium heat. Add onions and cook for 2–3 minutes.
Add bourbon, maple syrup, tomato paste, Worcestershire sauce, red pepper, salt, and pepper. Whisk well to combine, and simmer for 5–7 minutes. Let glaze cool.
Place chicken wings in a large mixing bowl. Pour half of the glaze over top, reserving the other half for later. Toss wings in the glaze, cover, and refrigerate for at least 2 hours, up to overnight.
Preheat oven to 350°F. Arrange chicken wings on a parchment-lined baking sheet and roast for 20 minutes. Turn and roast for 15–20 more minutes, until nicely browned.
While the chicken wings are roasting, simmer the reserved glaze in a medium saucepan over medium heat until thick and reduced.
Toss or drizzle the wings with glaze and serve.