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Flavorful Brown Sugar Bourbon Smoked Chicken Wings

brown sugar bourbon smoked chicken wings - featured image
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These smoked chicken wings feature a rich brown sugar and bourbon glaze that caramelizes beautifully, delivering a perfect balance of sweet, smoky, and savory flavors. Ideal for backyard BBQs and casual gatherings, they are easy to prepare and impressively delicious.

Ingredients

Scale
  • 2 to 3 pounds chicken wings, split at the joint and tips removed
  • ⅓ cup (70g) brown sugar, packed
  • ¼ cup (60ml) bourbon (e.g., Maker’s Mark or Buffalo Trace)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon chili powder (optional)
  • 1 teaspoon kosher or sea salt
  • ½ teaspoon freshly cracked black pepper
  • 2 tablespoons olive oil
  • Apple wood chips for smoking (or hickory/cherry wood as alternatives)

Instructions

  1. Rinse and pat dry the chicken wings, then trim the tips off if not already done.
  2. In a large mixing bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, chili powder (if using), salt, and black pepper. Mix well to break up any clumps.
  3. Drizzle olive oil over the wings and toss to coat evenly.
  4. Add the dry rub mixture to the wings and toss again until every wing is evenly coated.
  5. Preheat the smoker to 225°F (107°C). Add soaked apple wood chips to generate mild, sweet smoke. If using a charcoal grill, set it up for indirect heat and place wood chips over the coals.
  6. Arrange the wings in a single layer on the grate, leaving space between each for smoke circulation. Close the lid and smoke for 1.5 to 2 hours, flipping every 30 minutes.
  7. While wings smoke, prepare the bourbon glaze by combining bourbon and 2 tablespoons brown sugar in a small saucepan over medium heat. Stir occasionally until sugar dissolves and mixture thickens slightly, about 5 minutes. Remove from heat.
  8. During the last 30 minutes of smoking, brush the bourbon glaze generously over the wings every 10 minutes to build a sticky, caramelized coating.
  9. Check doneness with a meat thermometer; wings are done at 165°F (74°C) internally and the skin is crisp and lacquered.
  10. Remove wings from smoker and let rest for 5 minutes before serving.

Notes

Soak wood chips in water for at least 30 minutes before smoking to ensure slow smoldering. Maintain steady smoker temperature at 225°F to avoid drying out wings. Apply bourbon glaze only during the last 30 minutes to prevent burning. Let wings rest after smoking to redistribute juices and set glaze. For oven method, bake at 400°F for 40-45 minutes and broil 3-5 minutes after glazing.

Nutrition

Keywords: smoked chicken wings, bourbon wings, brown sugar glaze, BBQ wings, smoked wings recipe, bourbon glaze, backyard BBQ, easy smoked wings

Find it online: https://blipflavor.com/flavorful-brown-sugar-bourbon-smoked-chicken-wings-recipe-easy-and-perfect-for-bbq-fans/