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Bourbon Spice Grilled Chicken Wings
Fabulous, easy Bourbon Spice Grilled Chicken Wings are marinated in a spice rub, then grilled and slathered in a luscious bourbon barbecue sauce.
Yield: 28-32 pieces
Prep: 12 hoursCook: 20 minsTotal: 12 hours 20 minutes
Ingredients
4 to 5 pounds fresh chicken wings (approximately 14-16 wings) - Note: Do not use frozen chicken wings for this recipe
1/3 cup of our Spice Rub for Chicken
1 cup of our Bourbon Barbecue Sauce, plus extra for serving (optional)
Instructions
- Remove wing tips and freeze for stock or other recipes. Remove wingette from drumette by holding the wing like a V with drum portion completely vertical and cutting straight down at base of drumette. The joint will separate without cutting the bone. Or if you prefer whole wings, skip this step and just move to next step.
- Place wing pieces into a large bowl. Pour the Spice Rub over the chicken wings. Toss to coat and place into a gallon zip lock bag and refrigerate overnight.
- Prepare your Bourbon Barbecue Sauce while the chicken marinates.
- Heat half of your grill to medium high heat and leave the other half at a low temperature. Using a vegetable oil-soaked paper towel, oil the grill grates. Place the chicken wings in a single layer over the hot side, cover and cook until char marks occur (4-5 minutes), then flip and continue to cook with the grill cover closed for another 4-5 minutes. Continue to move them around and flip as needed. Once each piece is fully cooked, move them to the cooler side. Continue until all the wings are cooked.
- Once fully cooked, remove wings from the grill and place into a large bowl. Pour one cup of Bourbon Barbecue Sauce over wings and toss to coat.
- Clean the grill grates and again, wipe with an oil soaked paper towel.
- Place the wings back onto the oil rubbed grill grates and cook for 30-60 seconds on each side just to brown and caramelize the sauce – being careful not to burn the sauce.
- Serve immediately. Additional Bourbon Barbecue Sauce may be served on the side for dipping.
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