Apple Bourbon Glazed Chicken Wings with Sweet Heat
Crispy baked chicken wings get a sophisticated upgrade with a glossy apple jelly and bourbon glaze that balances sweet, smoky, and spicy flavors. The wings are seasoned simply with salt and pepper, then baked until golden before being coated in a rich sauce made from apple jelly, bourbon, brown sugar, garlic, and a hint of cayenne. Perfect for game day gatherings, cocktail parties, or any time you want to impress guests with minimal effort. The bourbon adds depth while the apple jelly creates a beautiful caramelized finish that clings beautifully to each wing.
Ingredients
- 2 lb chicken wings, cut at joints, tips discarded
- 5 teaspoons canola oil, divided
- 1 teaspoon salt
- ½ teaspoon black pepper, freshly ground
- 1 cup apple jellyapricot preserves1:1sweet
similar sweetness and consistency
- ⅓ cup bourbon
- 3 tablespoons brown sugar, packed
- 2 cloves garlic, finely chopped
- ¼ teaspoon ground red pepper (cayenne)paprika1:1spice
milder heat level
Instructions
- 1
Heat oven to 400°F and line a 15x10x1-inch pan with foil
- 2
Cut each chicken wing at joints to make 3 pieces and discard tips
- 3
Toss chicken with 2 teaspoons oil, salt, and black pepper in a large bowl
- 4
Place chicken in prepared pan and bake uncovered for 50 minutes
- 5
Meanwhile, combine apple jelly, bourbon, brown sugar, garlic, red pepper, and remaining oil in a saucepan
- 6
Heat mixture to boiling over medium-high heat, then reduce heat and simmer 5 to 8 minutes until thickened, stirring occasionally
- 7
Remove sauce from heat
- 8
Remove chicken from oven and drizzle half the sauce over wings, turning to coat
- 9
Bake 8 to 10 minutes longer or until chicken is no longer pink in center
- 10
Serve wings with remaining sauce
Tips
Cut wings at joints for even cooking and easier eating - discard the tips or save them for making stock.
Let the sauce simmer until it coats the back of a spoon for the perfect consistency that will cling to the wings.
Reserve half the sauce for serving to avoid contamination from raw chicken drippings.
Good to Know
Refrigerate cooked wings for up to 3 days in an airtight container. Reheat in 350°F oven for 10-12 minutes to recrisp.
Wings can be cut and seasoned up to 24 hours ahead. Sauce can be made up to 3 days in advance and reheated before serving.
Serve immediately while hot for best texture. Provide napkins and small bowls for the extra sauce.
Common Mistakes
Don't skip turning the wings when adding sauce or they won't coat evenly.
Don't add all the sauce at once - reserve half to avoid contamination and ensure fresh sauce for serving.
Substitutions
FAQ
Can I use frozen chicken wings?
Yes, but thaw completely first and pat very dry before seasoning. Frozen wings will release excess moisture and won't crisp properly.
What if I don't have bourbon?
You can substitute whiskey, rum, or even apple cider for a non-alcoholic version, though the flavor will be different.
How long will leftover wings keep?
Refrigerate for up to 3 days. Reheat in a 350°F oven for 10-12 minutes to restore crispiness rather than microwaving.