Maple Bourbon Chipotle Chicken Wings with Orange Zest
Maple syrup, bourbon, chipotle and orange zest create a darker BBQ wing glaze with smoke, warmth and citrus lift. The wings cook indirectly first, then finish with thin sticky layers over controlled heat.
Ingredients
Chicken Wings
- 1.2 kg chicken wings split into flats and drumettes
- 1 tbsp rapeseed oil
- 1½ tsp fine sea salt
- 1 tsp baking powder
- 1 tsp smoked paprika
- ½ tsp onion granules
- ½ tsp cracked black pepper
Maple Bourbon Chipotle Orange Glaze
- 90 ml maple syrup
- 45 ml bourbon
- 25 g unsalted butter
- 1 tbsp apple cider vinegar
- 1 tbsp tomato purée
- 1 tsp chipotle chilli flakes or 2 tsp chipotle paste
- 1 garlic clove grated
- ½ tsp fine sea salt
- ½ tsp English mustard powder
- Zest of 1 orange
- 1 tbsp fresh orange juice
- 1 tsp Worcestershire sauce optional
Instructions
Dry the Wings Properly
- Pat the wings dry with kitchen paper. Put them in a bowl with rapeseed oil, salt, baking powder, smoked paprika, onion granules and black pepper.
- Toss until the wings are evenly coated. Set them on a rack and chill uncovered for 45 minutes. If you can leave them for a few hours, even better.
Set Up the BBQ
- Prepare the BBQ for indirect cooking, with a cooler side and a hotter side. Aim for 180°C to 200°C on the indirect side.
- Clean the grate and oil it lightly. Maple glazes can grab the metal if the wings are moved too late, so start with a clean surface.
Cook the Wings Before Glazing
- Place the wings on the indirect side. Close the lid and cook for 25 to 30 minutes, turning once or twice.
- The skin should be dry and lightly golden. The thickest pieces should read at least 74°C, though I usually take wings closer to 80°C for better bite.
Simmer the Maple Bourbon Glaze
- Put the maple syrup, bourbon, butter, vinegar, tomato purée, chipotle, garlic, salt, mustard powder, orange juice and Worcestershire sauce into a small pan.
- Simmer gently for 6 to 8 minutes, whisking now and then. It should thicken slightly and smell rounded rather than boozy. Stir in half the orange zest at the end.
Glaze Near the Heat
- Brush the wings with a thin layer of glaze and move them closer to the hot side.
- Turn every minute, brushing lightly between turns. Cook for 4 to 6 minutes until the glaze is shiny, sticky and dark at the edges.
Add the Final Orange Lift
- Move the wings to a warm tray. Brush with a clean final layer of glaze.
- Scatter over the remaining orange zest and rest for 5 minutes before serving. The rest matters, as the glaze settles and grips the skin.
Notes
Use proper maple syrup rather than maple-flavoured syrup. The real stuff has a cleaner finish and doesn’t taste like pancake topping once it hits the fire. Bourbon doesn’t need to be expensive, but it should be one you’d happily sip. If it tastes harsh in the glass, it won’t suddenly become charming in a glaze.
Chipotle paste gives a smoother finish, while chipotle flakes leave little smoky chilli specks on the wings. I like flakes for texture, but paste is easier to control. The tomato purée isn’t there to turn this into barbecue sauce. It gives the glaze a little body and helps the maple cling to the skin.
Nutrition
Calories: 523kcalCarbohydrates: 23gProtein: 32gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 147mgSodium: 910mgPotassium: 455mgFiber: 1gSugar: 18gVitamin A: 690IUCalcium: 72mgIron: 2.3mg
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