Maple Bourbon Chicken Wings

If you're after sticky, smoky chicken wings with a perfect balance of sweet and savoury flavours, these Maple Bourbon Chicken Wings are hard to beat. Cooked over live fire on the Swelter Fire Pit or Ridge Fireplace, the wings develop crispy skin before being finished with a rich maple bourbon glaze that caramelises beautifully over the coals.

7/19/20261 min read

Start with our favourite wing method below.

Ingredients

For the Wings

  • 1 kg chicken wings

  • 2 tbsp olive oil

Dry Seasoning

  • 2 tsp smoked paprika

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp sea salt

  • ½ tsp cracked black pepper

Maple Bourbon Glaze

  • ½ cup maple syrup

  • ¼ cup bourbon

  • 2 tbsp BBQ sauce

  • 1 tbsp Dijon mustard

  • 1 tbsp apple cider vinegar

  • 1 tbsp Worcestershire sauce

  • 2 cloves garlic, minced

  • 1 tsp butter

How to Cook It

  1. Light your Swelter Fire Pit or Ridge Fireplace and allow the fire to burn down until you have a bed of hot coals.

  2. Pat the wings dry, coat with olive oil and season evenly with the dry rub.

  3. Grill over medium heat for around 15–20 minutes, turning every few minutes until the skin begins to crisp.

  4. While the wings cook, combine all the glaze ingredients in a small saucepan and simmer for 5–8 minutes until slightly thickened.

  5. Brush the wings with the maple bourbon glaze during the final 8–10 minutes of cooking, turning frequently to build up a sticky coating without burning.

  6. Once cooked through, remove from the grill and give them one final generous brush of glaze before serving.

Why This Recipe Works

Starting with a simple seasoning allows the smoky flavour from the live fire to shine through. Adding the glaze later in the cook prevents the sugars in the maple syrup from burning while still creating a rich, glossy finish. The bourbon adds depth without overpowering the wings, making this recipe perfect for entertaining around the fire.

Quick Answer

When should you glaze chicken wings over a fire?

For the best results, cook the wings until they're almost done before applying your glaze. Brush it on during the final 8–10 minutes of cooking, turning the wings regularly, then finish with another coat just before serving for maximum flavour and a beautifully sticky finish.

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CONTACT US

Stanton.frizzell25@gmail.com
(021) 242-9506

LOCATION

Christchurch, Canterbury, New Zealand

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