Hands down, the BEST way to cook chicken wings. Dry rubbed, smoked to perfection, basted with a bourbon bbq sauce, then charred until crispy!

Servings: 4
Prep Time: 10 min
Cook Time: 1 hr 10 min
Total Time: 1 hr 20 min

Ingredients

• 1/2 Cup Bourbon
• 1 Cup Ketchup
• 4 Tbsp Apple Cider Vinegar
• 2/3 Cup Honey
• 1/2 Cup Brown Sugar
• 1 Tsp Onion Powder
• 1 Tsp Garlic Powder 
• 4 Tsp Hot Sauce
• 4 Tbsp Worcestershire Sauce
• 1 Tsp Salt 

Wings

• 24 Chicken Wings
• Salt and Pepper 
• ½  Cup Cilantro; chopped

Instructions

Sauce can be made in advance and used to marinate wings overnight.

1. Heat 30 coals in a condensed pile in a fire pit.
2. When the coals are mostly white, whisk together bourbon, ketchup, apple cider vinegar, honey, brown sugar, onion powder, garlic powder, hot sauce, Worcestershire sauce, and salt in a cast iron skillet over the coals. 
3. Bring to a simmer for 20 minutes, then remove from heat.
4. Pat and dry chicken wings. Salt and pepper dried wings. Add to a large bowl and coat with 1/4 cup of the prepared bourbon BBQ sauce. Set the rest of the sauce aside.
5. Marinate wings for at least 10 minutes. If marinating overnight in a fridge, remove from the fridge at least 15-20 minutes before preparing to cook.
6. Oil and heat cast iron griddle on the grate while wings are marinating.
7. Place wings on the griddle, skin side up. Cook for 30-35 minutes until crispy, flipping halfway through. 
8. Remove from the fire and add wings to a bowl, coat with a healthy pour of Bourbon BBQ Sauce (approximately 1 to 1 ½ cups of sauce – you want plenty of sauce to cover them). Stir to ensure all wings are coated. 
9. Return wings to the griddle and continue cooking for 8-10 minutes or until the internal temperature of the meat reaches 165°F.
10. Garnish with chopped cilantro. Serve with additional sauce on side and plenty of wet wipes.