Sweet & Smoky Bourbon Wings Recipe

Why You’ll Love This these Sweet & Smoky Bourbon Wings

These bourbon wings are like the perfect wingman at your next party – they bring the sweet heat with brown sugar and a splash of bourbon that’ll have everyone asking for your secret.

You literally just toss frozen wings in a skillet, pour over this magical sauce mixture, and let them simmer away for 20 minutes while you pretend you’re some kind of culinary genius.

The best part is watching people’s faces when they bite into that sweet, smoky glaze and realize you made restaurant-quality wings without breaking a sweat or turning on the oven.

Ingredients List

Getting these bourbon wings on the table requires just a handful of simple ingredients that you probably already have hiding in your pantry.

• 16 frozen chicken wings
• Vegetable oil cooking spray
• 1/4 cup packed brown sugar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon powdered ginger
• 1/4 cup soy sauce
• 1/4 cup Bourbon (or apple juice)

• 2 tablespoons ketchup
• Healthier swaps: You can easily lighten these up by using sugar-free brown sugar substitute or reducing the amount by half if you’re watching your sugar intake
• Sodium watch: The soy sauce packs quite a bit of salt, so look for low-sodium versions if that’s a concern for you
• Kid-friendly option: Swapping the bourbon for apple juice keeps all the sweet flavor while making it family-friendly
• Frozen vs fresh: Using frozen wings actually works better here since they release moisture as they cook, helping create that perfect saucy glaze

Step by Step Directions



Cooking these bourbon wings is a simple one-skillet process that takes just 20 minutes from start to finish.

• Lightly coat a large non-stick skillet with vegetable oil cooking spray.
• Place the 16 frozen chicken wings in a single layer in the prepared skillet.
• In a small bowl, combine brown sugar, garlic powder, powdered ginger, soy sauce, bourbon (or apple juice), and ketchup.
• Pour the sauce mixture evenly over the chicken wings.
• Cover the skillet and cook over medium heat for 20 minutes or until chicken is no longer pink inside.
• Turn wings frequently during cooking to prevent sticking and guarantee even coating.

For easier sauce preparation and mixing, consider using a stand mixer to thoroughly combine all ingredients before adding to the wings.

Substitutions and Variations

• Garlic lovers unite – Double the garlic powder or throw in some minced fresh garlic, because there’s really no such thing as too much garlic in my world.
• Coconut aminos for soy sauce – Great gluten-free option that still brings that umami depth, plus it’s slightly sweeter which works perfectly with this recipe.
• Bake instead of skillet cooking – Toss everything in a baking dish, cover with foil, and bake at 375°F for about 25-30 minutes, flipping halfway through.

Additional Things to Serve With This Dish

These bourbon wings are practically begging for some delicious sidekicks to round out your meal.

• Creamy coleslaw – The cool, crunchy texture cuts through all that sweet and savory glaze like a dream, plus it’s basically mandatory with wings, right?
• Fluffy white rice or rice pilaf – Perfect for soaking up every last drop of that bourbon sauce, because wasting that liquid gold should be illegal.
• Roasted vegetables – Think Brussels sprouts, carrots, or green beans that can handle some serious flavor competition without backing down.
• Crispy french fries or sweet potato fries – Because sometimes you just need to lean into the comfort food atmosphere completely.
• Simple green salad with vinaigrette – A light, acidic counterpoint that helps cleanse your palate between those rich, sticky bites.
• Cornbread or dinner rolls – More vehicles for sauce-sopping, and honestly, who’s going to complain about extra carbs on wing night?

Cooking Tips & Tricks (Chef’s Notes)

Making these bourbon wings foolproof is all about understanding a few key techniques that’ll save you from sticky disasters and burnt disappointments.

• Don’t skip the turning – Those wings will absolutely stick and burn if you get distracted by your phone, so set a timer every 5 minutes and give them a gentle flip with tongs, not a fork that’ll pierce the skin and let all those juices escape.
• Test your heat level – Medium heat means different things on different stoves, so if your sauce starts bubbling aggressively or your wings are browning too fast, dial it back because patience beats charred chicken every single time.
• Keep that lid on tight – The steam helps cook the wings evenly while the sauce reduces, but if you keep peeking like you’re checking on sleeping babies, you’ll lose that vital moisture and end up with tough, chewy wings.
• Check for doneness properly – Cut into the thickest part of the largest wing to make sure the juices run clear and there’s no pink near the bone, because nobody wants to serve rubber chicken or worse, unsafe chicken.
• Let the sauce thicken naturally – If your bourbon mixture seems too thin at first, don’t panic and add cornstarch, just let it cook down during those 20 minutes and it’ll transform into that glossy, clingy coating you’re dreaming about.
• Have backup bourbon – Not for the recipe, obviously, but because cooking with alcohol when you’re already hungry requires serious willpower.

Nutritional Facts

Based on the complete recipe serving 4 people (4 wings per person), here’s the nutritional breakdown per serving:

• Calories: 285-315 per serving
• Protein: 22-25 grams (excellent source for muscle maintenance)
• Fat: 15-18 grams (primarily from chicken skin and natural wing fat)
• Carbohydrates: 12-15 grams (mainly from brown sugar and ketchup)
• Sodium: 680-750mg (about 30% of daily recommended intake)
• Sugar: 10-12 grams (from brown sugar, ketchup, and bourbon)
• Cholesterol: 75-85mg
• Iron: 8-10% of daily value
• Vitamin B6: 15-20% of daily value (supports brain function)
• Niacin: 25-30% of daily value (helps convert food to energy)
• Phosphorus: 12-15% of daily value (supports bone health)
• Alcohol content: Minimal after cooking process evaporates most bourbon
• Fiber: Less than 1 gram
• Calcium: 2-3% of daily value

Fun “Did You Know?”

While bourbon chicken wings might seem like a modern bar food creation, the flavor profile actually traces back to bourbon chicken’s mysterious origins in New Orleans during the 1980s.

I find it fascinating that despite its name, authentic bourbon chicken often contains no actual bourbon at all. The dish supposedly got its name from Bourbon Street, not the whiskey.

However, when you add real bourbon to wings like I do in this recipe, you’re creating a delicious fusion that enhances the caramelized sweetness. The alcohol cooks off, leaving behind rich, complex flavors that complement the soy-based glaze perfectly.