Bourbon BBQ Chicken Wings

There are few meals more American than chicken wings: crispy and dipped in honey bourbon BBQ sauce. Celery on the side for a refreshing crunch, grilled corn and an ice cold beer in hand complete this delicious appetizer.

Servings: 4
Preparation: 10 minutes
Preparation time: 1 hour and 10 minutes

Ingredients

1/2 Cup Bourbon
1 Cup Ketchup
4 tablespoons apple cider vinegar
2/3 Cup Honey
1/2 Cup Brown Sugar
1 teaspoon onion powder
1 teaspoon garlic powder
4 teaspoons hot sauce
4 tablespoons worcestershire sauce
1 teaspoon salt

Wings

24 chickenwings
Salt
Pepper
½ Cup Cilantro; chopped

Preparation

Sauce can be made in advance and used to marinate wings overnight.

• In the Barebones Cowboy Fire Pit Grill System, heat 30 coals in a compact stack.
• When the coals are mostly white, whisk together bourbon, ketchup, apple cider vinegar, honey, brown sugar, onion powder, garlic powder, hot sauce, Worcestershire sauce, and salt in a cast iron skillet over the coals.
• Bring to a simmer for 20 minutes, then remove from heat.
• Pat and dry chicken wings. Salt and pepper dried wings. Add to a large bowl and coat with 1/4 cup of the prepared bourbon BBQ sauce. Set the rest of the sauce aside.
• Marinate wings for at least 10 minutes. If marinating overnight in a fridge, remove from the fridge at least 15-20 minutes before preparing to cook.
• Oil and heat cast iron griddle on the grate while wings are marinating.
• Place wings on the griddle, skin side up. Cook for 30-35 minutes until crispy, flipping halfway through.
• Remove from the fire and add wings to a bowl. Coat the wings with a generous amount of bourbon BBQ sauce (about 1 to 1.5 cups of sauce). Stir to ensure all wings are coated.
• Return wings to the griddle and continue cooking for 8-10 minutes or until the internal temperature of the meat reaches 165°F.
• Garnish with chopped cilantro.
• Serve with additional sauce on side. Don’t forget the wet cleaning wipes 😉