3-4 servings
2.5 hours
40 minutes
Medium
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.
Ingredients
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
Step 1
Melt butter in a medium saucepan over medium heat. Add onions and cook for 2–3 minutes.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
While the chicken wings are roasting, simmer the reserved glaze in a medium saucepan over medium heat until thick and reduced.
Step 6
Toss or drizzle the wings with glaze and serve.
