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.

How to Make Bourbon Chicken Wings


  1. In a bowl, combine the brown sugar, garlic powder, ginger, soy sauce, bourbon (or apple juice) and the ketchup.
  2. Lightly coat a large non-stick skillet with cooking spray.
  3. Place wings in the skillet, and pour the sauce evenly over the chicken.
  4. Cover 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.
  5. Serve 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.

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