Bourbon Chicken Wings

Cindi Bauer


These are by far "the best" chicken wings I've ever had. I did however, substitute apple juice for the bourbon, and the wings tasted great!

☆☆☆☆☆ 0 votes
2-3 (12 wings, or possibly 6 wings and 6 drumettes.)
Stove Top


2 lbs.
chicken wings (*see note)
vegetable oil cooking spray (used to cook the wings)
1/4 cup
brown sugar, firmly packed
1/4 tsp.
garlic powder
1/4 tsp.
ground ginger
1/4 cup
less sodium soy sauce
1/4 cup
bourbon (or apple juice)
2 tablesp.


1In a bowl, combine the brown sugar, garlic powder, ginger, soy sauce, bourbon (or apple juice) and the ketchup.
2Lightly coat a large non-stick skillet with cooking spray.
3Place wings in the skillet, and pour the sauce evenly over the chicken.
4Cover skillet, and cook the wings over medium heat for 16-18 minutes, or until chicken is no longer pink inside. Be sure to turn the wings often, to prevent them from sticking to the skillet.
5Serve wings on a plate or platter, and spoon any additional sauce from the skillet, over the chicken.
6*Note: When preparing this recipe, I used 6 wings and 6 drumettes (about 2 lbs.). Also, cooking time may vary when preparing the wings. The 1st time I prepared them, they were done cooking within 18 minutes. The 2nd time I prepared them, they were done cooking within 16 minutes.

About Bourbon Chicken Wings