Smoking Bourbon Chicken Wings
Take your barbecue game to the next level with these mouthwatering Smoking Bourbon Chicken Wings, a smoky, savory treat that perfectly balances bold flavors and tender, juicy texture. Infused with a rich bourbon marinade blending sweet brown sugar, tangy apple cider vinegar, and a hint of honey, these wings are packed with complex flavor in every bite. Smoked low and slow over hickory or applewood chips, they develop a deep, aromatic smokiness with a kiss of charred perfection. Perfect for game days, backyard parties, or any gathering, this easy-to-follow recipe ensures crispy, flavorful wings every time. Serve them hot with an optional bourbon glaze or a sprinkle of fresh herbs for that Instagram-worthy finish. Whether you're a smoking pro or a beginner, these wings are sure to impress your taste buds and your guests!
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Recipe Information
Ingredients
- 2 pounds Chicken wings
- 0.25 cup Bourbon
- 0.25 cup Brown sugar
- 0.25 cup Soy sauce
- 2 tablespoons Honey
- 3 cloves Garlic, minced
- 1 tablespoon Apple cider vinegar
- 2 teaspoons Smoked paprika
- 1 teaspoon Black pepper
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 cup Wood chips (e.g., hickory or applewood)
Instructions
Rinse and pat dry the chicken wings with paper towels. Place them in a large mixing bowl or resealable plastic bag.
In a medium bowl, whisk together bourbon, brown sugar, soy sauce, honey, minced garlic, apple cider vinegar, smoked paprika, black pepper, and salt to create the marinade.
Pour the marinade over the chicken wings, ensuring they are fully coated. Seal the bag or cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to deepen.
Soak the wood chips in water for at least 30 minutes before preheating the smoker.
Preheat your smoker to 225°F (107°C). Drain the wood chips and place them in the smoker as per the manufacturer’s instructions.
Remove the chicken wings from the marinade and pat them dry with paper towels. Discard the used marinade.
Lightly coat the wings with olive oil to prevent sticking and enhance crispness during cooking.
Arrange the wings on the smoker rack in a single layer, leaving space between each wing. Close the smoker lid and let them cook for 1.5 hours, turning them halfway through the cooking time.
Check that the internal temperature of the wings reaches 165°F (74°C) using a meat thermometer.
Optionally, baste the wings with a fresh batch of bourbon glaze during the final 10 minutes of cooking for additional flavor.
Remove the wings from the smoker, let them rest for a few minutes, and serve hot. Optionally, garnish with chopped parsley or green onions.
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 1253 mg | 54% | |
| Total Carbohydrate | 25.9 g | 9% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 23.5 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 57 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 559 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
