I love a grill night that feels easy and sure. This grilled chicken wings recipe gives crisp skin and a sweet warm glaze that sticks. I whisk a quick sauce and I let the fire do the rest. The smell turns neighbors into friends. I call that a win. We start with simple wings and a light coat of spice and corn starch. Heat lifts the skin and makes it crackle. Then the honey and bourbon slide in with ketchup and apple cider vinegar. The sauce clings and shines. It tastes like game day joy. It works on a quiet Tuesday too. You can search for the best chicken wings recipe or a buffalo chicken wings recipe. You can scan for a chicken wings recipe oven for a rainy day. I still lean on this pan of easy chicken wings. It fits many plans and many plates. I keep a list of recipes with grilled chicken and this one stays near the top. If you ever need a simple recipe with grilled chicken that still feels bold this one steps up.
Table of Contents
- 1) Key Takeaways
- 2) Easy Honey Bourbon Grilled Chicken Wings Recipe
- 3) Ingredients for Honey Bourbon Grilled Chicken Wings
- 4) How to Make Honey Bourbon Grilled Chicken Wings
- 5) Tips for Making Honey Bourbon Grilled Chicken Wings
- 6) Making Honey Bourbon Grilled Chicken Wings Ahead of Time
- 7) Storing Leftover Honey Bourbon Grilled Chicken Wings
- 8) Try these appetizers next
- 9) Honey Bourbon Grilled Chicken Wings
- 10) Nutrition
1) Key Takeaways
Camila from Camila Cooks keeps the grill hot and the plan simple. Dry wings. Light rub. Two zone heat. Then a sticky honey bourbon glaze that shines.
The skin turns crisp and stays that way. The glaze leans sweet and warm with a soft pop from cider vinegar. You get a plate that fits game night and a quiet midweek dinner.
Prep stays short. Gear stays basic. Flavor lands big. If you want a grilled chicken wings recipe that works again and again this one does the job with calm ease.
2) Easy Honey Bourbon Grilled Chicken Wings Recipe
I reach for the grill when I crave ease and crunch. A grilled chicken wings recipe makes sense when friends drop by. I say that twice since this grilled chicken wings recipe saves the day more than any other dish I make.
I dry the wings and toss a small spice mix. Fire lifts the skin. Heat stays steady. Smoke kisses the meat. I whisk honey with bourbon and ketchup and cider vinegar. The glaze slides on and sets with a light shine that sticks to your fingers in the best way.
Camila Cooks is my kitchen voice here and I am happy to guide you. This method travels from backyard to park grill and even a stovetop grill pan. Friends ask for seconds. I act cool and pretend it was the plan.
3) Ingredients for Honey Bourbon Grilled Chicken Wings
Chicken wings I use flats and drumettes. Balanced pieces cook even and give a good mix of crisp skin and juicy bites.
Kosher salt A steady base that wakes up the meat. Salt draws out a little moisture and helps the skin dry on the grill.
Black pepper Fresh coarse grind brings gentle heat and a toasty aroma that plays well with smoke.
Granulated garlic Clean garlic flavor that will not burn fast. It melts into the fat and seasons each bite.
Corn starch A light coat helps the skin crisp. The trick feels small yet the crunch says big reward.
Ketchup The tomato base for the glaze. It adds body and a mellow tang.
Bourbon Warm oak and vanilla notes meet smoke from the grill. The alcohol cooks off and leaves a round flavor.
Honey Natural sweetness that helps the glaze shine and cling.
Apple cider vinegar Bright lift that keeps the sauce from feeling heavy. A small splash balances the sweet.
Mustard powder Gentle bite and depth. It ties the glaze together.
Onion powder A soft savory note that rounds the edges.
Ranch or blue cheese Cool dip for hot wings. Pick the one you love.
Carrot and celery sticks Fresh crunch for balance. They clean the palate between saucy bites.
4) How to Make Honey Bourbon Grilled Chicken Wings
Step one pat dry Use paper towels to dry the wings. Dry skin makes crisp skin. This small move sets the tone.
Step two season Stir salt pepper garlic and corn starch. Toss the wings until the coat looks light and even.
Step three light the grill Set two zones. One hot. One cooler. Aim near four hundred degrees. Oil the grates so the skin will not stick.
Step four cook indirect Place wings on the cool side. Cover and cook thirty to thirty five minutes. Turn once for even color.
Step five crisp direct Move wings to the hot side. Sear five to eight minutes until the skin tightens and the meat reads at least one seventy five.
Step six glaze Warm ketchup bourbon honey and cider vinegar with mustard and onion powder. Toss wings in the warm glaze then set them back on heat for a minute per side.
5) Tips for Making Honey Bourbon Grilled Chicken Wings
Keep the grill clean. Clean grates mean less sticking and a better crust. A light oil wipe with tongs and a towel works well.
Use a thermometer. Wings taste best when the meat reads above one seventy five. Collagen melts and the bite feels tender not chewy.
Mind the glaze. Paint it at the end so the sugars do not scorch. If you like more sauce keep extra warm and serve on the side for dipping.
6) Making Honey Bourbon Grilled Chicken Wings Ahead of Time
I season the wings in the morning. They rest on a rack in the fridge. Dry air helps the skin. When guests arrive I light the fire and smile.
Cook the wings just shy of finished then cool on a rack. Before serving I reheat on a hot grill and glaze. The texture snaps back and the shine returns.
This plan fits game day. It also saves weeknights. A grilled chicken wings recipe that bends to real life makes me very happy.
7) Storing Leftover Honey Bourbon Grilled Chicken Wings
Cool leftovers on a rack. Move them to a shallow container. The skin stays drier and keeps more bite the next day.
Reheat on a hot grill or a hot oven. Five to ten minutes brings back the crisp. Brush a touch of warm glaze and serve with fresh veggie sticks.
For a quick lunch I slice cold wings over greens. A drizzle of the glaze turns it into a bright salad. Camila Cooks would approve.
8) Try these appetizers next
9) Honey Bourbon Grilled Chicken Wings
Honey Bourbon Grilled Chicken Wings grilled chicken wings recipe
Ingredients
For the wings
- 3 pounds chicken wings split into flats and drumettes
- 2 teaspoons kosher salt
- 1 teaspoon coarse black pepper
- 1 teaspoon granulated garlic
- 2 teaspoons corn starch
- Ranch or blue cheese for serving
- Carrot sticks and celery sticks for serving
For the honey bourbon sauce
- 1 cup ketchup
- 1 quarter cup bourbon
- 1 quarter cup honey
- 2 tablespoons apple cider vinegar
- 1 half teaspoon mustard powder
- 1 half teaspoon granulated garlic
- 1 half teaspoon onion powder
- 1 quarter teaspoon kosher salt
Instructions
Prep the wings
- Pat the wings dry with paper towels. Dry skin helps the crisp.
- In a bowl mix salt pepper and granulated garlic. Stir in the corn starch.
- Toss the wings with the mix until the skin looks light and even.
Make the sauce
- Set a small pan over low heat. Add ketchup bourbon honey and apple cider vinegar.
- Stir in mustard powder granulated garlic onion powder and kosher salt.
- Let the sauce warm and thicken. Take off the heat and set aside.
Grill the wings
- Set up a grill for two zone heat. One hot side and one cool side. Aim for a grill temp near 400 F.
- Oil the grates. Place the wings on the cool side. Cover and cook for 30 to 35 minutes. Turn once.
- Move wings to the hot side to crisp. Cook 5 to 8 minutes more until the skin looks tight and the internal temp hits at least 175 F.
Glaze and serve
- Place wings in a large bowl. Pour some warm sauce over the wings and toss to coat.
- Return wings to the hot side for 1 to 2 minutes per side so the glaze sets and shines.
- Serve hot with the rest of the sauce for dipping. Add ranch or blue cheese and the veggie sticks.
10) Nutrition
Serving size five wings. Calories four ten. Sugar fifteen grams. Sodium seven eighty milligrams. Fat twenty one grams. Saturated fat six grams. Carbohydrates twenty four grams. Fiber zero grams. Protein twenty eight grams. Cholesterol one hundred fifteen milligrams.
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