With a rich, smoky, sticky glaze, these Cast Iron Smoked Maple-Bourbon Chicken Wings will sure be a hit at your next party and will definitely go fast.
Cast Iron Smoked Maple-Bourbon Chicken Wings
- 13-inch cast iron skillet
- 2.5 qt Dutch oven
- 2½ lbs. chicken wings
- 2 tbsp shallots (1 small); minced
- 2 tbsp butter
- ½ cup pure maple syrup not pancake syrup
- ½ cup bourbon
- 2 tbsp ketchup
- 1 tsp dijon mustard
- 2 tsp adobo sauce
- Smoke chicken wings at 200°F using apple or pecan chips for 1 hour.
- Remove wings from smoker and place in the cast iron skillet.
- Increase smoker temperature to 375°F.
- Return wings to the smoker and smoke for 30 minutes.
- Meanwhile make the glaze.
- Melt the butter in the dutch oven or similar.
- Add the shallots and sauté until tender; 2-4 minutes.
- Add the maple syrup, bourbon, ketchup, mustard, and adobo sauce; stir well.
- Simmer until mixture gets thick; about 20 minutes.
- Remove chicken wings from the smoker and baste sauce on each side of the wings.
- Serve and enjoy.
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.