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Very. Book of. Chicken recipe. I. So Love. Making the. And. Eating. Then. I used a Little Less. Bourbon. Good. Idea. Wonderful. , Wonderful.
One of the best chicken dish forever, I made it two times in my home to follow your guide line and get amazing taste. Especially the sauce tossed with chicken gives a delicious flavor. Thanks for sharing with us.
I wanna try this so bad. But can I ask one thing. If I wanna pre made the wings. When I’m hungry. Do you do how to made them to present the best resaults?
Hi, Bella! Two thoughts! First, you could make the maple-bourbon sauce ahead of time and have it ready in your fridge for tossing with chicken wings. It will keep for about a week in the fridge, or up to 3 months frozen. Second — and this is just a guess since we haven’t tried it back at Simply Recipes HQ — I think you could toss portions of chicken wings with the sauce and then freeze it for up to three months. Thaw overnight and then bake. Hope that helps!
This were delicious!!! Followed recipe exactly. These will be regular rotation for parties.
I used this recipe for a family won’t competition and won! I now have to share it with the entire family haha great recipe!
I made these tonight for my husband and son. Both enjoyed them immensely! I did sprinkle a pinch of red cayenne pepper on each wing before cooking to give them an added punch. Once they were done cooking I took the remaining sauce and brushed it on the batch. Both of my boys said they had a nice flavor to them. I enjoyed them as well! I’m going to try some of your other flavored wings too. Can’t wait to see how they come out!
I’m going to try these, but based on comments I will add a touch of cayenne to the glaze to see if that works. I have the perfect shallow wide pan to reduce the sauce in!
BEST WINGS EVER!!! I now use a wok. Heat enough canola 350 – 375 to cover wings 2 or 3 minutes golden brown. Remove oil reduce heat put wings back into wok add sauce stir till sticky thick. Marinade wings in sauce before cooking. Use Jim Beam Black. Add 1/4 cup molasses and 1/4 tsp cayenne to the sause.
Thanks for the recipe using bourbon. Like you, I don’t drink it but use it in cooking. Always looking for more bourbon recipes – gotta use up that fifth of bourbon. I got a great one for Bourbon Beef Short Ribs from From Calculus to Cupcakes that is worth the cost of beef short ribs.
Hi. I am dying to try this recipe, but is there a slow cooker option? If so, how long and would you recommend broiling chicken in oven, first? Thinking of taking them somewhere I do not have the option to broil after.
Hi Lisa, I haven’t tried making these in a slow cooker, but if you do, please let us know how they turn out for you.
Made these tonight. After reading some of the comments, I would suggest that you bake the wings until browned and crispy. Cook the sauce, even at a higher temp, so it thickens. My sauce took awhile to thicken. But I didn’t bother transfering to a larger pan as recommended. Regardless of what the time says, go by wing crispiness and sauce thickness. Too many variables with the chicken wings. BTW, I ran out of maple syrup and ended up adding about a 1/4 cup of blackberry syrup. Thought they turned out very good! I will make them again!
I’m making these for the Superbowl, and I bought the wings frozen. Do I need to thaw them before cooking them? If it makes any difference, I plan on putting these in a crock pot on low for about 8 hours instead of baking them.
Hi Dave, yes you do need to thaw them first if you follow this recipe, but if you cook them in a slow cooker instead then perhaps not.
Made these wings this weekend to enjoy with the football playoff games this weekend. I added sriracha sauce to the reduced glaze to make the wings sweet & spicy. My husband said he liked them better than the wings we get at our favorite place to get wings when we are out.
Im not a big spirits drinker so i was wonderinh which brand of bourbon would u suggest using? I’ve tried doing research on a lot of different brands still can’t choose one.
I use Maker’s Mark usually.
Wondering if you could use molasses instead of maple syrup?
I think that would work. If you try it, please let us know how it turns out for you!
Can you use honey???
Whatv kind of Onion do you use?
Hi Jonathan, a regular yellow or white onion. A red onion would work too.
How can you make them with 5 pounds of chicken?
Hi Kerrey, I think if you just double the glaze ingredients, you’ll have enough for 5 pounds of chicken wings.
Made these tonight. Oh. My. Goodness!! I baked my wings naked with kosher salt on a rack till crispy, then tossed into the reduced sauce. Heavenly!! This will happen again!
I can’t seem to get the sauce to thicken. Any suggestions?
Hi Joshua, use a wide shallow pan, and boil the sauce on high heat to reduce until syrupy.
Am trying these tonight only with maple bourbon.