There’s something special about a platter of Smoked Maple Bourbon Wings. They are sticky, smoky, with tender juicy savory meat. These wings are the ultimate crowd-pleaser, perfect for game days, backyard cookouts, or whenever you’re craving that rich BBQ flavor with a gourmet twist. Smoked low and slow, the wings soak up a deep wood-fired essence, then get coated in a glossy maple bourbon glaze that caramelizes perfectly over the heat. It’s finger-licking perfection you’ll want to make again and again.
If you’re looking for mouthwatering, crispy and delicious wing recipes, you have to try the fan favorites Grilled Garlic Parmesan Wings, Cowboy Butter Chicken Wings or these Sweet and Spicy Wings for some heat.
The Magic behind Smoked Maple Bourbon Wings
The key to these wings lies in their incredible balance of flavors. The smokiness from the grill mingles beautifully with the sweetness of maple syrup and the smooth warmth of bourbon. Together, they create a sauce that’s indulgent without being overpowering. It’s rich, sticky, and layered with flavor in every bite. The slow-smoking process gives the chicken that signature tenderness and depth, making each piece juicy on the inside and crisp on the outside.
Maple syrup adds natural sweetness, bourbon brings a caramel-like depth, and a touch of spice from the hot sauce that balances the sweetness. Whether you’re using hickory, applewood, or pecan, the smoke enhances those flavors, giving the wings that irresistible BBQ pit finish.
Ingredients needed to make Smoked Maple Bourbon Wings
- Chicken wings: for this recipe I went with whole wings. However, party or detached wings will work here as well.
- Maple syrup: brings rich natural sweetness that is thick and perfect for a glaze.
- Bourbon: adds a deep, rich flavor to the glazes.
- Brown sugar: adds caramelized sweetness to the glaze.
- Hot sauce: the heat breaks up the sweetness from the maple syrup and brown sugar.
- Seasoning: I used maple bourbon seasoning to tie everything together and provide some savoriness.
- Butter: adds fattiness and creaminess to the maple bourbon glaze.
Prepping the Wings for the Smoker
Start with fresh, evenly sized wings so they cook uniformly. For this recipe, I used whole wings. However, party wings are the more popular choice amongst wing lovers. Purchasing them whole and separating them yourself is the more economical approach, but requires a bit more work.
Separating chicken wings is simple once you know where to cut. Each whole wing has three parts, the drumette, flat, and tip. To break them down, stretch the wing out and locate the joints. Using a sharp knife or kitchen shears, slice through the joint between the drumette and flat, then again between the flat and tip. The knife should glide easily through the cartilage, not the bone. Save the tips for making stock or discard them, and you’ll be left with perfectly portioned pieces ready for seasoning and grilling.
Pat the wings dry. This step is crucial for getting that crispy texture later. Drizzle the wings with olive oil. This is important because it will not only hold the seasoning, but help crisp up the skin as they smoke on the grill. Then season generously with Dad’s Maple Bourbon Rub that complements the glaze with a delicious combination of sweet maple and savory bourbon flavors, accented by hints of BBQ spices. Let the wings sit for 15-30 minutes before smoking so the seasoning can settle into the meat.
Smoke the Maple Bourbon Wings
For this recipe, I used my offset smoker. However, any smoker, grill or oven will work. If you do decide to make this in the kitchen, the flavors will be the same but you will miss the smokiness that you naturally get from the grill.
Preheat the smoker or grill to a low heat around 250-275 degrees Fahrenheit and set it for indirect heat. Place the seasoned wings on the smoker skin side up, and let them cook. You want to smoke these maple bourbon wings low and slow for the optimal tender, juice and flavor meat.
Make the Maple Bourbon Glaze
While the wings are smoking, it’s time to make the real star of the show, the glaze. In a small saucepan, combine a stick of butter, maple syrup, bourbon, brown sugar, maple bourbon seasoning and a dash of hot sauce. Simmer it down until the sauce reduces and get thicker and glossy. The result is a beautifully rich sauce with layers of sweet, smoky, and savory notes that perfectly coat the wings.
Glaze the Smoked Maple Bourbon Wings
Once the wings are nearly done, and have a beautiful dark smoked skin and reach an internal temperature of 180 degrees Fahrenheit, brush on the glaze and let them cook for another 5-10 minutes. Make sure to brush both side.
This final step allows the sauce to caramelize over the heat, forming that irresistible sticky coating that clings to each bite. For extra flavor, drizzle a little more sauce over the wings right before serving.
Serving and Pairing Ideas
These Smoked Maple Bourbon Wings are perfect on their own, but they pair wonderfully with classic sides like creamy coleslaw, corn salad, or potato salad. If you’re hosting a BBQ, serve them alongside smoked ribs or pulled pork for a full-on feast. And of course, don’t forget a cold beer or bourbon cocktail to complement the smoky sweetness.
Have leftover Maple Bourbon sauce, no problem! Glaze it over a grilled salmon, chicken or pork. Here are a few deliciously sweet and savory recipe ideas.
My Zesty Maple Bourbon Salmon has the the meaty salmon with a sweet and savory glaze that is lifted by freshly squeezed citrus.
How about a Grilled Chicken Sandwich with a maple bourbon glaze. This is lunch on a new level!
Looking for a quick dinner solution? These Grilled Chicken Skewers are tender, sweet and savory.
Final Thoughts
Smoked Maple Bourbon Wings are the perfect mix of comfort and craft — rustic BBQ at its finest with a touch of gourmet flair. The combination of smoke, sweet maple syrup, and smooth bourbon creates wings that are anything but ordinary. Whether you’re grilling for a crowd or treating yourself to a weekend indulgence, this recipe guarantees bold flavor and sticky-finger satisfaction every time.
Frequently Asked Questions:
How do I get crispy skin on my wings? The trick to crispy skin is to cook the wings at a higher temperature. I like the range between 375-400 degrees. Tossing your wings in olive oil before seasoning will also help.
What is the best way to reheat wings? I like to use an air fryer or oven to reheat my wings. Set the temp to 350 degrees, add the wings and they should be ready in 10 minutes. Using the oven or air fryer will keep the skin crispy.
If you tried this Smoked Maple Bourbon Wings or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
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Smoked Maple Bourbon Wings
These Smoked Maple Bourbon Wings are sweet, smoky, and perfectly glazed with rich maple syrup and bourbon. A bold BBQ favorite for game day, parties, or any time you crave sticky, finger-licking flavor.
Course Appetizer, Main Course, Snack
Cuisine American
Keyword smoked maple bourbon wings, chicken wings, maple syrup, bourbon, maple bourbon glaze, wing sauce, smoked wings, game day recipe, tailgating recipe, grillin with dad recipes, grilling with dad recipes.
Prep Time 15 minutes minutes
Cook Time 1 hour hour
Servings 6 People
Calories 441kcal
Maple Bourbon Wing Ingredients
- 2 lbs Chicken wings
- 1 tbsp Olive oil
- 2 tbsp Maple bourbon seasoning
Maple Bourbon Glaze Ingredients
- 1/4 cup Maple syrup
- 1/4 cup Bourbon
- 1 stick Unsalted butter
- 2 tbsp Apple cider vinegar
- 2 tbsp Dad's Maple Bourbon Rub
- 2 tbsp Brown sugar
- 1/2 tbsp Hot sauce
Remove the wings from the packaging and pat them dry with a paper towel.
Toss the wings in olive oil and season with a Maple Bourbon Rub.
Preheat the grill to 250 - 275 degrees and set for indirect heat.
Place the seasoned wings directly on the grates and cook for about 45-60 minutes or until the internal temperature reaches 180 degrees Fahrenheit.
In a small saucepan, combine a stick of butter, maple syrup, bourbon, brown sugar, maple bourbon seasoning and hot sauce. Simmer it down until the sauce reduces and get thicker and glossy.
Brush the sauce over the wings on both sides just just before removing them from the grill. Leave on the smoker for another 5 minutes allowing the glaze to caramelize over the wings.
Remove the cowboy butter chicken wings from the grill and rest 5-10 minutes before serving. Enjoy!
- DO NOT wash the chicken after it’s been removed from the packing. This will only add moisture. The cooking process will kill off any bacteria on the meat.
- DO NOT drench the chicken wings in oil. Light drizzle is enough.
- DON’T BE SHY on the seasoning. Some of the seasoning will either burn off during the grilling process or fall off. Adjust heat levels in the sauce to your liking.
- Grilling wings to a 175-185 degrees internally on high heat will not dry them out. Meat around the bone needs more time to cook for the fat to break down and tenderize the meat.
Calories: 441kcal | Carbohydrates: 20g | Protein: 16g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 105mg | Potassium: 267mg | Fiber: 3g | Sugar: 12g | Vitamin A: 804IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 4mg
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