Bourbon Maple Glazed Chicken Wings

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.

  • Prep time: 5 minutes
  • Cook time: 45 minutes
  • Yield: Makes 15 to 20 pieces


  • 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.

bourbon-maple-chicken-wings-1 bourbon-maple-chicken-wings-3

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.

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    OMG! De-lish-ous!


  • Linda Whitehead

    Very. Book of. Chicken recipe. I. So Love. Making the. And. Eating. Then. I used a Little Less. Bourbon. Good. Idea. Wonderful. , Wonderful.


  • E-World Cooking

    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.


  • Bella

    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?

    • Emma Christensen

      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!

  • diane

    This were delicious!!! Followed recipe exactly. These will be regular rotation for parties.


  • Sophii

    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!


  • Jane

    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!


  • Cathy Weaver

    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!

  • Tim

    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.

  • Terry LaForce

    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.

  • Lisa

    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.

    • Elise Bauer

      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.

  • Ellie

    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!

  • Dave B

    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.

    • Elise Bauer

      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.

  • Ellen

    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.

  • She bakes

    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.

  • Erika

    Wondering if you could use molasses instead of maple syrup?

  • Jonathan

    Whatv kind of Onion do you use?

    • Elise Bauer

      Hi Jonathan, a regular yellow or white onion. A red onion would work too.

  • Kerrey

    How can you make them with 5 pounds of chicken?

    • Elise Bauer

      Hi Kerrey, I think if you just double the glaze ingredients, you’ll have enough for 5 pounds of chicken wings.

  • Beverly Gosch

    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!

  • Joshua

    I can’t seem to get the sauce to thicken. Any suggestions?

    • Elise Bauer

      Hi Joshua, use a wide shallow pan, and boil the sauce on high heat to reduce until syrupy.

  • Kathleen Howarth

    Am trying these tonight only with maple bourbon.

  • Judy K.

    Elise, what herb could I use instead of rosemary? Perhaps thyme? These sound and look amazing!

  • Steph

    Hi Elise,
    Made these last night and found that they were not doing well baking in the oven. So we put them in our TFal Acti-fry with all the sauce. 20 minutes later these babies were gorgeous. Wish I could send a pic. My husband gobbled these up and made me swear to cook them again. Thx

  • bob

    Thanks for answering, Elise. I really boiled it down for 15 minutes or so but it never got syrupy. Maybe the problem is that I used four pounds of wings so I doubled the sauce proportions. I’ll have to try it again… that photo looked great and I’d like to have a good, sticky wing recipe.


    • Elise Bauer

      Hi Bob, you might try boiling down the sauce in a shallower wider pan, more surface area for evaporation.

  • Bob

    I saved this recipe and made it tonight. It didn’t look right (way too diluted) so I checked back. Nope, I was making it to the letter. Not sticky, not gooey, not nuthin’. Wonder what went wrong? We had to add bottled barbecue sauce to make them palatable. Anyone else have a problem?

  • William C.

    This is one of the very few recipes I’ve ever made from Simply Recipes that I just can’t warm up to. I found the rosemary in the sauce overwhelming, so I cut it by half, but it was still just too much – maybe I just have an anti-rosemary bias as (along with sage) it’s an herb I don’t use very often. Omitting the rosemary entirely is an option, but even at that I don’t think I would’ve been floored with the results, and the ingredients costs for the sauce were relatively high unless you’ve got cheap bourbon sitting around…I don’t know that I’ve ever met cheap maple syrup. Ah well, if you like rosemary I suppose these could be your thing! I’ll stick to the buffalo-style sauce in the other SR wings recipe.

  • Pam

    What about replacing maple syrup with honey? I purchased for some reason more than a few bottles at the farmers market. One has chili peppers in it.

    • Elise Bauer

      Sure, why not? If you try it, please let us know how it turns out for you.

  • Eric

    I made these for my household last night and I have to say they were all you said they would be. I let them sit in some of the sauce all day and cooked them just like you said. I’m going to try to do them on the BBQ next time to see what happens. Thanx for. Great meal.

  • Jessica

    I made these tonight. The sauce was truly delicious, but the cooking method left the wings flabby without the fat rendered and the skin crisp. So, I continued cooking them my old standby method – which is your buffalo wing method – on rack under broiler. They were salvaged and divine!!! And my six, four and two year old boys gobbled them up – but not on the couch :)

    • Elise Bauer

      Hi Jessica, great idea to finish them under the broiler. If you cook them too long under the broiler with that sauce, I’m afraid the sauce will burn because of the sugar in it. But to crisp them up that way? Great idea.

  • Susan

    I had never been one to use whiskey in a drink, let alone a recipe until I added some to my pumpkin pie a couple years ago. Then, I made your whiskey sauced bread pudding and fell in love with it, too. Now this? Sold! Like you, am not a drinker, but have a liquor cabinet filled with small bottles of mostly liqueurs to cook with…and bourbon. Can’t wait to try these wings.

    • Rebecca @ Bring Back Delicious

      Susan – a splash of booze is an awesome addition to most drinks, even mixed into simple syrups to soak cakes with, so I’m glad you’re open to it. It’s a trade (not-so) secret at a lot of bakeries :)

  • aileenT

    these look wonderful!!! the glaze sounds perfect :) i was planning on making these for a gathering next week, but i just learned that one of the guests is vegetarian and not a fan of tofu… any thoughts? i was thinking mushrooms, maybe? anyway thanks for this recipe, i can’t wait to try it!

  • Genie McLelland

    Why waste that lovely sauce on wings when you could pour it over breaded and
    lightly browned pork chops – and then bake for 30 minutes.

    • Elise Bauer

      Hi Genie, you could do that too! The sauce is awesome on wings though. Really really really good.

  • Laurel

    Is that real maple syrup in the recipe, or something more like Aunt Jemima’s?