Bourbon Behaving Badly Wings

Sticky Bourbon Maple Wings

µake these sticky, tangy, bourbon-forward wings and give them properly crisp skin before the glaze goes anywhere near them.

Bourbon–Maple Sticky Wings

For 2 people — about 12 whole-wing pieces

For the wings

1½–2 lb chicken wings, split into flats and drumettes

1 tbsp baking powder — not baking soda

1 tsp kosher salt

½ tsp black pepper

½ tsp garlic powder

¼ tsp Aleppo pepper

Bourbon–maple glaze

¼ cup bourbon

3 tbsp pure maple syrup

2 tbsp apple cider vinegar

1½ tbsp Dijon mustard

1 tbsp soy sauce

1 tbsp butter

1 small garlic clove, finely grated

½ tsp Aleppo pepper, plus more to finish

Heat the oven to 425°F. Pat the wings extremely dry. Toss them with the baking powder, salt, pepper, garlic powder and Aleppo, then arrange them skin-side up on a wire rack set over a foil-lined sheet pan.

Bake for about 40–45 minutes, turning once, until deeply golden and crisp.

Meanwhile, put the bourbon, maple syrup, vinegar, Dijon, soy sauce, garlic and Aleppo into a small saucepan. Bring to a lively simmer and cook for about 5–7 minutes, until glossy and slightly syrupy. Take it off the heat and whisk in the butter.

When the wings are crisp, toss them with just enough glaze to coat. Return them to the rack and bake another 3–5 minutes so the glaze gets sticky and lacquered. Give them one last very light brush of glaze before serving. Finish with a tiny pinch of aleppo pepper (I know -- we're addicts).

One important thing: don’t glaze the wings early. Crisp first, bourbon-maple mischief second..