These are by far "the best" chicken wings I've ever had. I did however, substitute apple juice for the bourbon, and the wings tasted great!


Bourbon Chicken Wings

2 lbs. chicken wings (*see note)
vegetable oil cooking spray (used to cook the wings)
1/4 cup brown sugar, firmly packed
1/4 tsp. garlic powder
1/4 tsp. ground ginger
1/4 cup less sodium soy sauce
1/4 cup bourbon (or apple juice)
2 tablespoons ketchup

In a bowl, combine the brown sugar, garlic powder, ginger, soy sauce, bourbon (or apple juice) and the ketchup.

Lightly coat a large non-stick skillet with cooking spray.

Place wings in the skillet, and pour the sauce evenly over the chicken.

Cover skillet, and cook the wings over medium heat for 16-18 minutes, or until chicken is no longer pink inside. Be sure to turn the wings often, to prevent them from sticking to the skillet.

Serve wings on a plate or platter, and spoon any additional sauce from the skillet, over the chicken.

Servings: 2-3 (12 wings, or possibly 6 wings and 6 drumettes.)

*Note: When preparing this recipe, I used 6 wings and 6 drumettes (about 2 lbs.). Also, cooking time may vary when preparing the wings. The 1st time I prepared them, they were done cooking within 18 minutes. The 2nd time I prepared them, they were done cooking within 16 minutes.


Photo of wings being cooked in a non-stick skillet.