These baked bourbon maple chicken wings are another firm family favourite, which follow the “baked not fried is better for you” rule. I didn’t say they were “good” for you, just better! Just like those delicious baked polenta chips I shared with you a couple of weeks ago.
Sticky, tender and finger licking wings. Trust me, there will be a lot of finger licking action, you won’t be able to stop yourself. The full flavour sauce coating these babies is quite addictive.
Not a chicken wing fan? It’s okay, we may not understand you, but we do forgive you for that crazy quirk. I know there are a few of you out there, and luckily this recipe works just as well with chicken legs or thigh fillets. Just remember to adjust your cooking time accordingly.
For those that only like chicken breast, don’t worry I can make this recipe work for you too. Brush this sauce over lightly pounded chicken fillets when grilling or on the BBQ. Just keep brushing the sauce on while you are turning and cooking your chicken until cooked through.
Really how versatile is this recipe!
Baked Bourbon Maple Chicken Wings
- 1 kg chicken wings mid wing and drumettes
- 125 ml maple syrup
- 85 ml bourbon
- 60 ml ketchup tomato sauce
- 20 ml Worcestershire sauce
- 5 ml Tabasco sauce
- 20 grams brown sugar
- 20 ml apple cider vinegar
- Preheat oven 200 deg C (395 deg F).
- In a saucepan place all ingredients except the chicken wings. Bring to the boil, and simmer until the liquid has reduced by half.
- Line a large baking dish with baking paper (I do this to make cleaning up easier). Place chicken wings in baking dish and pour the maple bourbon sauce over them. Mix and coat wings well in the sauce.
- Place baking dish in the oven and cook for 40 minutes. Make sure to stir and turn the wings a couple of times.
- After 40 minutes turn oven temperature up to 250 deg C (480 deg F). Cook for a further 30-40 minutes, turning wings every so often, minutes until wings are golden brown.
- Serve immediately with eager fingers and lots of napkins.
What I really do love about this recipe, besides how good the wings taste, is the simplicity of it all. Is such a great recipe for those just learning how to cook. Easy to make and the lucky ones eating the wings will tell you how great they taste.
If you like your wings on the slightly hotter side (these are mild) add some hot sauce on the side or you can add a chilli into the sauce before baking the wings.
You may have missed that I am holding a very special readers’ lunch next Saturday (14th March 2015). I am looking for six lucky readers to come along and join me for a intimate lunch at Chiswick Dining at the Art Gallery of NSW for a feast matched with Stoneleigh Wines. You can put your hand up to come along here. A way for me to spoil a few readers and say thank you for your support of Belly Rumbles over the years.
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