BBQ Magazine
  Say Hello
  BBQ magazine Merchandise

Join us on      

@thebbqmag for all




Maple and bourbon chicken wings

Who doesn't love a sticky wing? And, who won't love them with a Bourbon sauce?!

 Dan Cooper   Spring 2021 Join us on        @thebbqmag

 #bbq365 #BBQMag #DanCooper #ChickenWings #Bourdon




Serves 6




Maple and bourbon chicken wings

  • 12 Chicken wings     


  • 1tsp sea salt
  • 1tsp ground black pepper
  • 1tsp dried oregano
  • 1tsp ground cumin
  • ½tsp chilli powder

Maple Bourbon Sauce

  • 180ml tomato sauce
  • 60ml maple syrup
  • 60ml bourbon
  • 3tbsp apple cider vinegar
  • ½ tsp chipotle chilli powder
  • Salt and pepper




in the Kitchen

  1. Cut each wing into two sections at the joint, discarding the wing tips.
  2. Brush the chicken wings very lightly with oil.
  3. In a small bowl, mix all the rub ingredients, then season the wings evenly with the seasoning. Set aside at room temperature while you prepare the barbecue.
  4. Next, make the sauce. In a bowl, whisk all the sauce ingredients and set aside, ready to brush it onto the wings.

At the barbecue

  • Prepare the barbecue for indirect heat, approx. 180°-200°C. If using a 57cm charcoal barbecue you will need 1/2 chimney starter of lit Weber briquettes.
  • Brush the cooking grills clean.
  • Grill the wings over direct medium heat, with the lid closed as much as possible, for 10-15 minutes, turning once or twice.
  • Brush the chicken pieces with sauce on all sides and move them over indirect medium heat. Continue to cook, with the lid closed as much as possible, until the meat is no longer pink at the bone, approximately 20 minutes. During this time, stay vigilant, as the sugar in the sauce could burn.
  • Remove from the barbecue when they are cooked through and serve warm.


All Recipes



We'd love to hear your feedback on this recipe! Why not be the first to review it?

note your review will not appear immediately upon submission





There are no videos linked to this story


There are no audio files linked to this story


There are no image galleries linked to this story




Still hungry?


Get BBQ insights

Join our mailing list to be kept up-to-date with everything that is going on at BBQ HQ.

Every now and again, we'll email you the latest BBQ news, new recipes to try, BBQ community news, and a preview of what is coming in our next edition.

Simply fill in the form opposite - we won't bombard you with click bait, and you can opt out at any time.






Copyright ©2023 The BBQ Magazine. All rights reserved. The BBQ Magazine is a company registered in England and Wales with company number 13094123.


BBQ magazine uses cookies for analytical and technical purposes to improve our service to you. Please choose whether to only allow technical cookies, or accept all. more information here