Maple & Bourbon Chicken Wings
Spice up your BBQ with Dan Cooper’s Maple & Bourbon Chicken Wings recipe. Sweet, smoky, and just the right amount of heat.
Ingredients
Serves 6
12 Chicken wings
RUB
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
½tsp chipotle chilli powder
Salt and pepper
Method
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
1. 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.
2. Brush the cooking grills clean.
3. Grill the wings over direct medium heat, with the lid closed as much as possible, for 10-15 minutes, turning once or twice.
4. 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.
More Recipes Ideas from Dan Cooper
Method
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
1. 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.
2. Brush the cooking grills clean.
3. Grill the wings over direct medium heat, with the lid closed as much as possible, for 10-15 minutes, turning once or twice.
4. 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.
