Bourbon Maple Glazed Chicken Wings

  • Ready in 50m

  • Serves 15

  • 144 calories

  • 11.64g carbs

Bourbon Maple Glazed Chicken Wings requires roughly 50 minutes from start to finish. This recipe serves 15 and costs 93 cents per serving. This hor d'oeuvre has 145 calories, 6g of protein, and 6g of fat per serving. This recipe is liked by 238 foodies and cooks. Head to the store and pick up maple syrup, butter, bourbon whisky, and a few other things to make it today. It is brought to you by Simply Recipes.

10 ingredients

  1. 2 lb chicken wings
  2. 1 tbsp butter
  3. 2 tbsps onion
  4. 1/2 cups bourbon whisky
  5. 3/4 cups maple syrup
  6. 2 tbsps tomato paste
  7. 2 inch rosemary
  8. 2 tsps salt
  9. 1/2 tsps black pepper
  10. 1/4 tsps tabasco

Instructions

  1. Make the bourbon maple glaze: Melt butter in a medium saucepan on medium heat.
  2. Add the grated onion and cook for 2 to 3 minutes.
  3. Add the bourbon whisky, the maple syrup, tomato paste, rosemary, salt, pepper, and Tabasco.
  4. Whisk to combine. Bring to a low simmer. Simmer for 5 minutes.
  5. (Optional) Marinate the wings in the glaze: If you want you can marinate the wings for an hour, or overnight in the glaze. Just let the glaze cool for a few minutes, then toss half of the glaze mixture in a bowl with the wings, cover with plastic wrap and chill. Reserve the remaining half of the glaze mixture to glaze the wings at the end.
  6. Coat wings with glaze and arrange on roasting pan: Preheat oven to 350°F. If you haven't marinated the wings, place them in a bowl and pour half of the bourbon maple sauce over the wings, returning the remaining sauce to the stovetop.
  7. Toss the wings with the sauce to coat.
  8. Arrange the wings on an oiled, foil-lined baking pan, with space between each wing.
  9. Roast the wings: Roast the wings at 350°F for 20 minutes, then turn the wings over and roast them an additional 15 to 25 minutes, or until nicely browned. Lower the heat or remove from oven if the wings start getting too dark.
  10. Boil remaining glaze until thickened: While the wings are roasting, boil the remaining sauce until it thickens slightly and can coat the back of a spoon, then remove from heat.
  11. If it is taking too long for the sauce to reduce, pour it into a wide shallow pan and bring to a boil. The wider pan will make sauce evaporate more easily.
  12. Coat cooked wings in glaze: When wings are done, remove them to a bowl and toss with the remaining sauce.
Bourbon Maple Glazed Chicken Wings

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