Maple Bourbon Glazed Chicken Wings
Prep time: 
Cook time: 
Total time: 
Serves: 4
gluten-free, grain-free, paleo, nut-free, egg-free, dairy-free
  • 2 pounds chicken wings (we opt for organic, locally raised)
  • 1 tablespoon grass-fed butter, ghee or olive oil
  • ½ cup grated onion, (or very finely minced)
  • 2 cloves garlic, finely minced
  • ½ cup bourbon whisky
  • ½ cup maple syrup
  • ¼ cup freshly squeezed orange juice
  • 1 tablespoon smoked paprika
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • small handful roughly chopped fresh mint, for garnish
  1. Preheat oven to 350ºF. Line a baking sheet with foil and lightly grease the foil.
  2. If you have whole chicken wings, cut away the wing tips (toss out or save for stock). Using a sharp knife or kitchen scissors, separate the drumettes from the rest of the wing. Rinse the wings and pat dry with paper towels.
  3. In a small saucepan over medium heat melt butter or ghee (or heat the olive oil), add the onion and cook 2 to 4 minutes. Add the minced garlic, bourbon, maple syrup, orange juice, smoked paprika, salt and pepper. Whisk together well and bring to a low simmer. Allow to simmer for about 5 to 7 minutes, it should reduce and thicken just slightly.
  4. Place the prepared chicken wings in a large bowl. Season with salt and pepper.
  5. Pour half of the sauce over the wings, leaving the remaining half of the sauce in the saucepan. Coat the chicken wings with half the sauce and arrange on the prepared pan, being mindful to leave space between the wings and not crowd them.
  6. Place the baking tray in the oven and bake for 20 minutes, turn the wings over and bake for additional 10-12 minutes. Keep and eye near the end so they don't brown too much.
  7. Meanwhile, simmer the remaining glaze on the stovetop over medium-heat, until thick and reduced, add the additional glaze to wings, tossing carefully to evenly coat.
  8. Serve right away or if you like your sauce more set and your wings to get a little extra crispy, after they've been glazed arrange the wings on the pan again and place under the broiler for a minute or two until your desired char is reached.
  9. Top the wings with the fresh roughly chopped mint and serve.
Recipe by Tasty Yummies at