Baked Chicken Wings with Bourbon Birch Syrup Glaze

February 2, 2018 • Appetizers & Snacks, Poultry, Recipes

Chicken Wings

16 degrees, nearing sunset

Man of the Woods, Justin Timberlake

Just in time for Super Bowl, I bring you an irresistible plate of chicken wings. This dish is a sneak peek recipe from my forthcoming book, The Alaska from Scratch Cookbook, which will be hitting the shelves on February 20. I couldn’t be more excited to share it with the readers of the blog first. The glaze on these wings is made from local birch syrup and bourbon, with a spicy kick of Sriracha thrown in. If you don’t have birch syrup on hand, pure maple syrup is a great alternative. Be sure to serve these with lots of napkins on the side.

Chicken Wings

Secret tip: if you place your chicken wings onto the metal rack topped baking sheet (see instructions) and leave it uncovered in the refrigerator for several hours or overnight, the chicken skin will have more of an opportunity to dry out, resulting in crispier baked wings.

For more delicious meals like this, order your copy of The Alaska from Scratch Cookbook today!

Baked Chicken Wings with Bourbon & Birch Syrup Glaze

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Serves 4. Recipe from The Alaska from Scratch Cookbook.

  • 2 pounds chicken wings
  • Salt and ground black pepper
  • 4 tablespoons butter
  • 2 tablespoons finely chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup bourbon
  • 1/3 cup birch syrup or pure maple syrup
  • 1 tablespoon Sriracha

Preheat oven to 425 degrees. Line a large rimmed baking sheet with foil. Place a metal rack on top of the baking sheet. This will allow the chicken to get crispy on both sides and allow the juices to run off onto the foil. Place the chicken wings in a single layer on top of the rack. Season generously with salt and pepper. Bake for 30 minutes.

Meanwhile, in a saucepan, melt the butter over medium heat. When the butter is bubbling, add the onion and garlic and cook for 1 minute. Pour in the bourbon, birch or maple syrup, and Sriracha. Reduce the heat and simmer for 3 to 5 minutes, or until thick and sticky. Keep warm.

Remove the pan of wings from the oven. Turn the broiler to high. Using tongs, transfer the wings to a heatproof mixing bowl. Pour two thirds of the sauce over the wings and, using the tongs or a wooden spoon, toss the wings to coat. Return the wings to the metal rack. Broil for 6-10 minutes, turning once, or until caramelized on both sides. Drizzle the remaining sauce over the wings just prior to serving.