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Overall Time

Prep: 2.5 hrs | Cook: 40 min





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 in the other—superior bicep curls.

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Maple Bourbon Wings


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.