How to Make Bourbon Chicken Wings

Prep the chicken wings by cutting them into smaller pieces and removing any bone fragments.

Dry the chicken wings with a paper towel or let them air dry in the fridge for a couple of hours.

Season the wings with avocado oil and AP seasoning, then line them up on a sheet pan.

Bake the wings in the oven until they reach an internal temperature of 140-145°F.

In a saucepan, melt butter and add Better than Bouillon roasted garlic and sesame oil.

Add 3 tbsp of soy sauce and 1/4 cup of brown sugar to the saucepan.

Incorporate hoisin sauce, apple cider vinegar, and 1 tbsp of Dijon mustard into the mixture.

Add liquid smoke to the sauce and mix well.

Pour in the bourbon and bring the sauce to a boil, then reduce to a simmer to let the alcohol cook off.

Remove the wings from the oven and let them cool down.

Prepare a strawberry bourbon smash by chopping 4-5 strawberries and mixing them with fresh lemon juice and vanilla simple syrup.

Muddle the strawberry mixture and add 2 oz of basil, then shake with ice.

Heat the sauce back up on low, adding water if it becomes too thick.

Heat oil to around 360°F for frying the wings, ensuring not to overcrowd the oil.

Deep-fry the wings until crispy, then toss them in the bourbon sauce.

Plate the wings and sprinkle sesame seeds on top.

Equipment Needed

Spice Level: