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Smoky Maple Bourbon Chicken Wings

Justin McChesney-Wachs
Recipe by Justin McChesney-Wachs

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Perdue Farms
  • Prep 10 mins
  • Preheat 10 mins
  • Total 1 hour
  • Easy
  • Serves 6

Smoky, sweet, sticky and scrumptious air-fried maple-bourbon wings made easy. These Perdue chicken wings are dusted with a simple dry rub and finished with a sweet maple-bourbon sauce with a little kick. The perfect tailgate and party food!

TIPS:  

  • Start with dry wings for crisper wings. Defrost the wings, either pat dry with paper towels or place on a cooling rack on a sheet pan, and then place in the refrigerator uncovered to dry them out.
  • Figure 1 to 2 pounds of wings per person. There are about 4 to 5 whole chicken wings (unseparated) per pound. Depending on whether you are serving wings as the entree or just an appetizer, you can use that ratio to help gauge how many you need to cook.
  • Don’t overcrowd the fry basket. Leaving room between the wings will promote better cooking.
  • Batch cook. If you need to cook up a lot of wings, just cook multiple batches instead of trying to cook too many at a time.
  • Cook similar size wings together so they evenly cook at the same time.
  • Serve them dry or saucy (or both). Eating these flavorful wings “dry” (without sauce) is great. But they will disappear even faster when tossed with a craveable sauce, like this sweet-hot maple-bourbon sauce. You can even do a combo of each to satisfy everyone. 

NOTE: Cook time will vary depending on the size of the individual wings. Verify internal temperature with an instant-read probe thermometer.

Compatible with

Allergies

  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

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  • 4 pounds Perdue chicken wings

Dry Rub

  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked paprika

MAPLE-BOURBON SAUCE

  • 3 tablespoons unsalted butter
  • ½ cup bourbon
  • ½ cup maple syrup
  • ¼ cup apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon Sriracha (optional for heat)

Utensils

  • Silicone-Tipped Tongs
  • Large Bowl
  • Medium Saucepan
  • Whisk
  • Step 1

    To install the grill grate, position it flat on top of the heating element and gently press down until it sits in place. Place Air Crisp Basket on the grate, then close the hood. 

  • Step 2

    While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid. 

  • Step 3

    Turn the dial to AIR CRISP. Press WOODFIRE FLAVOR. Set temperature to 390°F, and set time to 30 minutes. Select START/STOP to begin preheating (preheating will take approx. 8–10 minutes). 

  • Step 4

    In a large bowl, combine all of the dry rub ingredients. Then add the chicken wings and toss until evenly coated.  

  • Step 5

    When unit beeps to signify it has preheated and ADD FOOD is displayed, open the hood and place the wings in basket. Close the hood to begin cooking. Several times during cooking, open hood and use silicone-tipped tongs to flip the wings, about every 10 minutes. 

  • Step 6

    Place a medium saucepan over medium heat, add all of the sauce ingredients and whisk until combined. Reduce heat to a simmer and cook until thickened, about 15 to 20 minutes.   

  • Step 7

    When cooking is complete, open hood, remove wings from basket and toss with prepared sauce. 

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