Barbecue-Bourbon Chicken Wings

February 5, 2018

Adapted from The Internet Archive

These barbecue bourbon-coated chicken wings will have your guests sniffing the air in anticipation. They are simple to make, and are devilishly good with a fresh-parsley-and-barbecue-dip.

The slightly smoky taste of the bourbon works well in this recipe, blending the sweetness of the Demerera sugar and the salt of the soy sauce. The mustard and garlic work together to give the wings a fuller flavour, meaning that they can compete on equal terms with the spicy red-meat dishes that are so often served at barbecues.

These sticky tantalizing bad boys are also perfect on just a regular day, as a party appetizer and for the big Game Day instead. After all, it is football season, and if your husband is a huge football fan, hell certainly be delighted to snack on these. Should I add that his friends will be impressed too!

For those of you concerned about the alcohol level in the wings, almost all of it boils away. It is not at all noticeable in the taste. So yes! They are also kid friendly though messy. So make sure you grab lots of napkins to go around when you serve them.

Written By: Andrew Lewis

Adapted By: Tapiwa Mhlanga



16 Chicken wings

2tbsp. Bourbon whiskey

1 tbsp. Soy sauce

4 Garlic cloves

3 tbsp. Demarera/Brown sugar

½ tbsp. Paprika

1 tsp. Mustard powder

1 tsp. Corn Starch

1 tsp. Kosher salt (optional)

Freshly ground black pepper




  • Gather ingredients.
  • Place the rinsed chicken wings onto a deep plate or bowl, and season with the paprika, salt and pepper.
  • Mix the remaining ingredients together in a bowl, and stir until all the sugar has dissolved. Start with the dry ingredients then add the wet ingredients. If you have trouble getting the sugar to dissolve, warm the mixture slightly and try again. When cooled down, pour mixture over chicken wings and stir to coat.
  • Place the chicken wings in the refrigerator and leave them to marinade overnight. Turn the wings occasionally, to prevent the liquor from drying out of them.
  • Barbecue the wings for approximately 15 minutes, turning frequently.
  • You can also cook the wings in an oven for about 25-30 minutes at 220° C; turning them over half way through the cooking process until golden brown. Turn the heat up to 250 °c near the end of the cooking time to get a crisp, caramel skin.

N.B. When oven baking, arrange the chicken on a raised rack; over a foil lined baking tray/sheet; and pour the remaining marinade over the chicken. If you don’t have a raised rack; simply double line a baking tray with foil and grease then place the chicken directly on it (with space between each wing).

  • Serve hot with barbecue sauce (or a green salad/parsley garnish) plus plenty of napkins!

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