Honey Bourbon Grilled Chicken Wings

Sweet and sticky with just the right amount of savory smoke, these honey bourbon grilled chicken wings are easy to make, and anything but boring. With just a handful of ingredients from your pantry and bar cart, you can have these honey bourbon grilled chicken wings whipped up and ready in 30 minutes or less.

Honey bourbon grilled chicken wings are perfect for dinner, brunch, your next backyard BBQ, or even meal prep. And here's the best part — if grilling isn't your thing, this recipe works in the oven and air fryer, too!

Ingredients

• 20-25 chicken wing sections
• Station 1923 Brown Sugar Smoke
• Station 1923 Creole Smoke
• 1/2 cup honey
• 1/2 cup bourbon or whiskey of choice
• 1/4 cup gluten-free reduced sodium soy sauce or tamari
• 1 teaspoon crushed red pepper flakes
• 1-2 tablespoons of oil (I use avocado)

Things You'll Need

• grill (or air fryer, or baking sheet)
• paper towels
• tongs
• small saucepan
• measuring utensils
• whisk
• sauce brush

See? I told you the list would be short. Now let's get started.

Step 1: Prep

Pre-heat your grill to a low flame. While the grill is heating up, clean and prep your wings (however you handle that process in your house). Pat dry with paper towels to remove excess water.

Drizzle the wings with your oil of choice, and toss to coat them. This will help your seasoning stick, while preventing your wings from sticking to the grill grates.

Step 2: Season

When making these wings, I typically split them in half and season some with Brown Sugar Smoke, and others with Creole Smoke. The honey bourbon glaze works perfectly with both seasonings, giving a unique flavor on each. The Creole + Brown Sugar Smoke Combo is perfect fo this!

Season generously, and to your personal taste. Toss to ensure the wings are evenly coated.

Step 3: Grill

Once your grill is hot and ready, drop the wings right on — keeping an eye out for flare-ups (where the dripping fat comes into direct contact with the flame). Turn as needed.

Keep the flame low to help ensure an even cook. High flames can result in charred chicken that's undercooked internally.

Step 4: Make Honey Bourbon Glaze

While your wings are sizzling on the grill, it's time to get that honey bourbon glaze going. My propane grill has a side burner, so I just do everything outside. But if you need to run in to make the glaze on the stove, do that. Just remember to keep an eye on the grill!

In your small saucepan, combine the honey, bourbon, and gluten-free reduced sodium soy sauce (tamari) over a medium flame. Whisk ingredients and allow them to come to a boil. Once they're thoroughly incorporated, reduce the heat and simmer. Ten or so minutes in, add the crushed red pepper flakes and whisk again.

Feel free to add more crushed red pepper flakes if you can take the heat!

Cook the glaze for another 10-15 minutes or so, allowing it to finish as your wings become fully cooked. The glaze will thicken slightly, but not too much.

Step 5: Glaze Wings

While still on the grill, take your brush and sop up those wings generously with honey bourbon glaze, brushing it on both sides. Allow the glaze to slightly caramelize and "stick" to the wings before removing them from the grill.

Take the remaining glaze and drizzle over the wings (or serve on the side as dipping sauce).

 

Now you're done! It's time to get down on some sweet, savory, and sticky honey honey bourbon wings. 

Thinking about giving this recipe a try? Don't forget to tag @station1923 on Instagram when you do! I can't wait to see how you tweak it and make it your own!

 

 Shop Station 1923's Creole + Brown Sugar Smoke Combo