Sticky Maple Bourbon Grilled Chicken Wings

Maple bourbon glazed chicken wings grilled to perfection, sweet and sticky with a touch of heat, these are sinfully addictive!

I bought a bottle of bourbon to experiment with cocktails and ended up turning it into a savory glaze for wings. Bourbon and pure maple syrup combine with tomato paste, cider vinegar and a touch of brown sugar to make a rich, sticky sauce. A spoonful of adobo from canned chipotles adds background heat without overpowering the sweet glaze. These whiskey-maple wings are perfect for summer grilling and work equally well as an appetizer or a main course.

HERE’S WHAT YOU NEED

• ½ cup pure maple syrup
• ½ cup bourbon
• 2 tablespoons tomato paste
• 1 tablespoon apple cider vinegar
• 1 tablespoon brown sugar
• 1 tablespoon adobo sauce from canned chipotles (for mild heat)
• Kosher salt and freshly ground black pepper
• 2 pounds chicken wings (about 10 whole wings or 20 pieces)
• Your favorite dry rub for chicken (optional)

HOW TO MAKE THE GLAZE

Combine the maple syrup, bourbon, tomato paste, apple cider vinegar, brown sugar and adobo sauce in a small saucepan. Add a pinch of salt and pepper, whisk to combine, and bring to a gentle boil. Reduce the heat and simmer, stirring occasionally, until the mixture thickens and becomes syrupy—about 8–12 minutes. The goal is a glaze that will cling to the wings without running off.

HOW TO GRILL THE WINGS

You can grill whole wings or cut them into flats and drumettes. Buying whole wings and splitting them yourself is often more economical and yields meatier pieces; save the tips for stock if you like. Season the wings lightly with a dry rub, or simply salt and pepper.

Set your grill for indirect, low heat. On a gas grill, place the lit burners to one side and cook the wings on the unlit side. For charcoal, bank the coals to one side and place the wings on the opposite side. Low, slow grilling produces tender wings with a better texture than quick, high-heat cooking.

Arrange the wings in a single layer over indirect heat, cover the grill and cook for 30 minutes. Turn the wings and brush them lightly with the maple bourbon glaze, then close the lid and cook another 30 minutes. Continue turning and brushing every 10–15 minutes until the wings are cooked through and nicely glazed—about 1½ hours total on low indirect heat. Watch the glaze carefully near the end to avoid burning; the sugars can char if the heat is too high.

RECIPE NOTES AND TIPS

• Use whole wings or separated flats and drumettes—both work. Separated pieces are easier to eat, while whole wings are often cheaper.
• The adobo sauce adds a smoky heat that mellows when cooked; a tablespoon gives a subtle kick without overpowering the sweetness.
• Because the glaze contains sugar, keep the wings over low indirect heat to minimize burning. Small charred spots add flavor and are fine.
• This recipe makes about ¾ to 1 cup of glaze—plenty for basting. Reserve a little to brush on just before serving for extra shine and stickiness.
• Grilled wings make a satisfying main course and pair well with blue cheese or ranch dressing for dipping.
• The maple bourbon glaze is versatile—try it on chicken, ribs, salmon or pork for a sweet-and-smoky finish.

Maple bourbon grilled chicken wings are a summer favorite: sweet maple, warm bourbon notes and a hint of chipotle heat create a craveable glaze that clings to tender, slow-grilled wings. Serve them hot off the grill and be prepared to go back for seconds. Enjoy!