Smoked Maple Bourbon Chicken Wings

5 from 3 votes

Smoked Maple Bourbon Chicken Wings

Smoked Maple Bourbon Chicken Wings finished in a cast iron skillet right on the smoker. The wings start low and slow on the grate to soak up smoke, then crisp up in screaming hot cast iron while a sticky maple bourbon glaze caramelizes over the skin. Prefer a dry-rub route? Skip the glaze and use a packet of dry ranch dressing mix instead. Game day, weeknight, or whenever you want bar-and-grill wings without leaving the backyard.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Appetizer

Cuisine: American

Servings:

Calories: 702kcal

Author: Ned Adams

Equipment

Smoker
13-inch cast iron skillet
2.5 qt Dutch oven

Ingredients

For the Wings

2 ½ lbs. chicken wings patted very dry

For the Maple Bourbon Glaze

2 tablespoon shallots (1 small); minced
2 tablespoon butter unsalted
½ cup pure maple syrup not pancake syrup
½ cup bourbon
2 tablespoon ketchup
1 teaspoon Dijon mustard
2 teaspoon adobo sauce from a can of chipotles in adobo

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Instructions

For the Wings

Pat the chicken wings completely dry with paper towels. Wet skin will not crisp, no matter how hot the skillet gets.
Smoke the wings at 200°F using apple or pecan wood for 1 hour. The goal here is smoke flavor, not done meat.
Remove wings from the smoker and place them in a preheated 13-inch cast iron skillet, leaving space between each wing for airflow.
Increase the smoker temperature to 375°F.
Return the skillet to the smoker and cook for 30 minutes, until the skin is crispy and the internal temperature at the thickest part of the wing reads 175 to 180°F.

For the Maple Bourbon Glaze

While the wings smoke, melt the butter in a small Dutch oven or saucepan over medium heat.
Add the shallots and sauté until tender and translucent, 2 to 4 minutes.
Stir in the maple syrup, bourbon, ketchup, Dijon mustard, and adobo sauce.
Simmer until the glaze thickens and turns glossy, about 20 minutes.
Pull the wings from the smoker and brush the glaze generously on both sides. Return to the smoker for 5 more minutes so the glaze tacks up on the skin.
Rest the wings for 5 minutes, then serve hot.

Notes

Ranch packet alternative (skip the glaze): Want a simpler savory take instead of the maple bourbon glaze? Toss the dried wings with one 1-ounce packet of dry ranch dressing mix and a teaspoon of olive oil before smoking, then run the same low-and-slow plus cast iron crisp without the glaze step. The buttermilk powder, garlic, onion, and dried herbs in the packet do all the work.
Pick your wood like you'd pick a bourbon: Apple is sweet and mild, pecan is medium and nutty, hickory is bold. If you can find maple wood, it doubles down on the maple syrup.
Don't crowd the skillet: Leave space between each wing in the cast iron so airflow can crisp every side. Cook in two batches if you need to.
Internal temp target: Pull at 175 to 180°F at the thickest part. Wings are dark meat and the connective tissue gets tender between 175 and 185°F (the safety floor for chicken is 165°F).
Storage: Refrigerate leftovers in an airtight container up to 5 days, or freeze up to 3 months. To reheat without ruining the crispy skin, use a 350°F oven for 12 to 15 minutes, or back into the cast iron skillet over medium heat. Skip the microwave.

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