Bourbon BBQ Smoked Chicken Wings
There is a long tradition of pairing bourbon with barbecue, and for good reason. The smooth oak and caramel notes of bourbon complement the smoky depth of slow-cooked meats in a way nothing else can. These wings lean into that tradition, bringing together the heart of Kansas City barbecue with the soul of a bourbon-laced sauce. Hickory smoke lays down a strong foundation, while the rub builds layers of sweet heat and savory spice. The glaze adds a final flourish—sticky, rich, and balanced with just enough tang to cut through the richness. Each bite carries a crisp snap of skin, tender smoked chicken, and a sauce that lingers with warmth. These are not your everyday wings; they’re a celebration of American barbecue flavors made bolder with bourbon’s unmistakable character.
Hickory-Smoked Wings with Bourbon BBQ Glaze
4
4 1/2 hours
2 hours
425
American
Main Dish
What sets these wings apart is the harmony between smoke and spirit. Drying the skin transforms texture, giving each wing a crunch that rivals the best fried version. The Kansas City BBQ Rub creates a fragrant bark with hints of paprika, garlic, and chili, while hickory smoke adds its deep, woodsy aroma. The bourbon BBQ glaze is where the magic happens, fusing sweetness, tang, and that smooth bourbon heat into a sauce that clings to the wings in a glossy coat. Caramelized over high heat, the glaze turns sticky and irresistible, marrying crisp skin and juicy meat with a rich, layered flavor. These wings don’t just taste good—they deliver the full experience of smoky, sweet, tangy, and bold in every bite.
Ingredients
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- 3 pounds chicken wings, flats and drumettes
- 3 tablespoons Revolution Barbecue Kansas City BBQ Rub
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- 1 cup ketchup
- ¼ cup bourbon
- ¼ cup honey
- 2 tablespoons apple cider vinegar
- ½ teaspoon mustard powder
- 1 teaspoon Revolution Barbecue Kansas City BBQ Rub
Directions
- Dry The Wings: Pat chicken wings dry with paper towels. Place on a wire rack set over a baking sheet and refrigerate uncovered for 4 hours to dry the skin.
- Season The Wings: Remove from the refrigerator and season evenly with Revolution Barbecue Kansas City BBQ Rub.
Smoke The Wings: Preheat your smoker to 250 degrees Fahrenheit with hickory wood or pellets. Place wings on the smoker and cook for about 1½ hours, or until internal temperature reaches 150 degrees Fahrenheit. Remove from the smoker.
- Make The Sauce: While the smoker climbs to 400 degrees Fahrenheit, combine ketchup, bourbon, honey, apple cider vinegar, mustard powder, and Revolution Barbecue Kansas City BBQ Rub in a saucepan. Simmer over medium heat for about 10 minutes, stirring occasionally, until slightly thickened. Remove from heat.
- Finish The Wings: Toss wings in the bourbon BBQ sauce until well coated. Return to the smoker at 400 degrees Fahrenheit and cook, flipping after 10 minutes, until wings reach 170 degrees Fahrenheit and the glaze is caramelized.
- Rest And Serve: Remove wings from the smoker and let rest for 5 minutes before serving.
