Ingredients

For the Wings:

  • 2 lbs chicken wings, split into flats and drumettes
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder

For the Bourbon Applewood Butter Sauce:

  • 1/2 cup unsalted butter
  • 1/4 cup bourbon
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tbsp honey
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (adjust for spice preference)
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp liquid smoke (applewood flavor, optional for extra smokiness)

Optional Garnish:

  • Chopped fresh parsley
  • Applewood smoked salt flakes

Equipment

  • Baking sheet
  • Wire rack
  • Large mixing bowl
  • Small saucepan
  • Tongs
  • Measuring cups and spoons

Instructions

Step 1: Prepare the Wings

  1. Preheat oven to 425°F (220°C). Place a wire rack on a baking sheet lined with foil for easy cleanup.
  2. Pat the chicken wings dry with paper towels to remove excess moisture.
  3. In a large bowl, toss wings with baking powder, kosher salt, smoked paprika, garlic powder, black pepper, and onion powder until evenly coated.
  4. Arrange wings in a single layer on the wire rack, ensuring they don’t touch.
  5. Bake for 40-45 minutes, flipping halfway, until crispy and golden brown.

Step 2: Make the Bourbon Applewood Butter Sauce

  1. In a small saucepan over medium heat, melt the butter.
  2. Add bourbon, apple cider vinegar, brown sugar, honey, smoked paprika, cayenne pepper, garlic powder, kosher salt, and liquid smoke (if using).
  3. Stir continuously until the sugar dissolves and the sauce thickens slightly, about 5-7 minutes.
  4. Reduce heat to low and simmer for 2-3 minutes, stirring occasionally. Remove from heat.

Step 3: Toss and Serve

  1. Transfer baked wings to a clean large bowl.
  2. Pour the warm bourbon applewood butter sauce over the wings and toss to coat evenly.
  3. Arrange wings on a serving platter. Sprinkle with chopped parsley and a pinch of applewood smoked salt flakes for extra flavor, if desired.
  4. Serve immediately with celery sticks, carrot sticks, or your favorite dipping sauce (e.g., ranch or blue cheese).

Tips

  • For extra crispy wings, refrigerate the coated wings (before baking) uncovered for 1-2 hours to dry out the skin.
  • Adjust cayenne pepper to control the heat level.
  • If you prefer a stronger bourbon flavor, add an extra tablespoon of bourbon but reduce apple cider vinegar by the same amount.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10-12 minutes to maintain crispiness.

Serves

4-6 as an appetizer or 2-3 as a main dish