I love chicken wings, but I am not a fan of spicy food. In fact, I am a complete weenie when it comes to flavors with ample kick.
If you're like me, that doesn't mean you should't be able to enjoy some amazing wings. Wings that happen to be dipped in something other than 'honey barbecue' sauce.
Just because I don't love spice, doesn't mean I don't love flavor.
So, here they are. Wings that are rich in flavor, but don't rely on spice - and by that, I mean the best darn wings you have ever had. It doesn't matter if you want your mouth to burn or not. You will love these babies.
Bourbon Maple Glazed Chicken Wings
Here's your shopping list:
- 2 pounds chicken wings
- 1 tablespoon butter
- 2 tablespoons minced onion
- 1/2 cup bourbon whisky
- 3/4 cup maple syrup
- 2 tablespoons tomato paste
- 1 teaspoon rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- fresh carrots
- fresh celery
- optional ranch dressing
Side note - the quality of the bourbon doesn't matter. I used a bit of leftover Evan Williams. The results were beyond amazing.
So, here we go.
I had a little help from Mr. K with the prep for this meal. I had never cut chicken wings before, to separate the wingette and drumette from the tip. He used kitchen scissors and carefully cut between the three sections. Meanwhile, I finely minced the onion and set the oven to 350 degrees.
The bulk of the work for this meal just comes with making the glaze. In a medium saucepan, melt your butter over low-medium heat. Add your minced onion and cook until translucent. Next, add your bourbon, maple syrup, tomato paste, rosemary, salt, and pepper.
With a whisk, combine your mixture well and bring to a low simmer.
In a bowl large enough to hold all of your wings, pour half of your glaze over the wings and coat each wing well. Return the remaining sauce to the stove top.
Arrange your wings on a foil lined baking sheet, leaving space between each piece of chicken. Bake the wings for 20 minutes. Prepare for your kitchen to smell divine. Seriously, your mouth will start watering.
While your wings are baking, simmer the remaining sauce over low heat until it becomes thick and sticky, stirring occasionally.
After 20 minutes have passed, flip each wing over and roast for an additional 12 minutes. You will see the wings start to brown. If they seem to be getting too brown, remove your wings.
Toss the wings with the remaining sauce. Get ready for a flavor rollercoaster in your mouth.
One of the best things about this meal? All you need to go along with your wings are a few handfuls of fresh carrots and celery. I love ranch with my fresh veggies, but these wings really don't need any further dipping. You will love them just the way they are.
Just casually licking my fingertips.
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