If you buy whole chicken wings, cut away and discard the wing tips (or save for stock), and separate the drumettes from the rest of the wing with a cleaver or a sharp knife. Single segment wing pieces are much easier to eat as finger food.
- 2 pounds chicken wings
- 1 Tbsp butter
- 2 Tbsp grated onion (use small hole grater)
- 1/2 cup bourbon whisky
- 3/4 cup maple syrup (grade A)
- 2 Tbsp tomato paste
- 2-inch sprig fresh rosemary (or 1 teaspoon dry)
- 1 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon Tabasco (more or less to taste)
1 Make the bourbon maple glaze: Melt butter in a medium saucepan on medium heat. Add the grated onion and cook for 2 to 3 minutes.
Add the bourbon whisky, the maple syrup, tomato paste, rosemary, salt, pepper, and Tabasco. Whisk to combine. Bring to a low simmer. Simmer for 5 minutes.
2 (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.
3 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.
Toss the wings with the sauce to coat.
Arrange the wings on an oiled, foil-lined baking pan, with space between each wing.
4 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.
5 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.
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.
6 Coat cooked wings in glaze: When wings are done, remove them to a bowl and toss with the remaining sauce.