Creamy, sticky, smoky, and just the right amount of sweet — these Honey Bourbon Chicken Wings are comfort food at its finest. Whether you’re feeding a crowd for game day or whipping up an easy weeknight dinner, these wings deliver big flavor with very little fuss. Fun fact: a quick splash of bourbon brings out the sweetness in honey and caramelizes beautifully on the skin, creating a glaze that looks like it took hours to make. If you love crowd-pleasing, saucy wings, you might also enjoy the depth of flavor in our Honey Bourbon Chicken Wings recipe, which shows another delicious way to enjoy this combo. Simple prep, short cook time, and flavors the whole family will fight over — what’s not to love? Let’s get cooking!
What is Honey Bourbon Chicken Wings?
What’s in a name? Honey Bourbon Chicken Wings sounds like a delicious promise — and it delivers. These are chicken wings coated in a rich, slightly boozy, honey-sweet glaze with a hint of smokiness and heat. Where did the name come from — did a tipsy beekeeper invent them? Maybe not, but the bourbon and honey pairing gives wings a balanced sweetness and warmth that makes people sigh happily. After all, “the way to a man’s heart is through his stomach.” Ready to find out why? Give them a try and see what the buzz is about.
Why You’ll Love This
- Bold, balanced flavor: The bourbon adds warmth and depth, clover honey sweetens naturally, and liquid smoke plus paprika and cayenne give a smoky, slightly spicy finish that clings to crispy wing skin.
- Cost-effective and family-friendly: Making wings at home is cheaper than takeout, and this recipe scales easily so you can feed a crowd without breaking the bank.
- Versatile toppings and finishes: Serve them plain, toss with extra honey, or sprinkle scallions and sesame seeds for a beautiful presentation and extra texture.
If you’re experimenting with sweet and spicy wings, try pairing flavors similar to our Cheesy Hot Honey Chicken Quesadillas for a playful taco-night mashup. These wings are irresistible — make them tonight and watch them disappear.
How to Make
Quick Overview
This recipe is simple, fast, and immensely satisfying. You’ll pressure-cook the wings briefly to infuse them with flavor, then crisp them in an air fryer or oven while finishing a sticky glaze in the pressure cooker. Total hands-on time is low and results are restaurant-quality: tender inside, crisp outside, and luxuriously saucy.
Approximate time: 10 minutes prep, 5 minutes pressure cooking, 10–15 minutes crisping and glazing = about 30 minutes total.
Ingredients
- 1/4 cup Bourbon, room temperature
- 3/4 cup Ketchup
- 1 tablespoon Liquid Smoke
- 1/2 cup Light Brown Sugar, packed
- 1/4 cup Yellow or Brown Onion, finely minced
- 2 cloves Fresh Garlic, finely crushed
- 1/2 cup Fresh Water
- 4–5 pounds Chicken Wing Pieces, preferably fresh (drums and flats)
- 1 teaspoon Sea Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 2 teaspoons Paprika
- 1/4 teaspoon Cayenne Pepper
- 3 tablespoons Clover Honey, at room temperature
Directions
- Prepare your pressure cooker and ingredients: finely mince the onion and crush the garlic, measure the bourbon, ketchup, liquid smoke, brown sugar, and water. Pat wings dry with paper towels and season with sea salt, black pepper, paprika, and cayenne pepper.
- Push the Sauté or Browning button on your pressure cooker to heat the cooking pot.
- Add ketchup, liquid smoke, brown sugar, onion, and garlic to your pressure cooker cooking pot. Stir frequently to prevent sticking.
- Stir until the sauce starts to thicken, about five minutes. Watch closely and scrape the bottom to stop any burning.
- Turn the Pressure Cooker off once the sauce is slightly thickened.
- Add the water and the rest of the ingredients, including the bourbon and clover honey. Carefully add the wings and mix gently into the sauce so each wing gets coated.
- Lock on the lid and close the Pressure Valve. Cook on High Pressure for 5 minutes.
- When the beep sounds, do a Quick Release to immediately drop the pressure. Use oven mitts and keep hands clear of steam.
- With tongs, carefully remove wings to the Air Fryer Basket or a Cookie Sheet lined with foil or a silicone mat. Arrange in a single layer so they crisp evenly.
- Turn the Pressure Cooker to Sauté or Browning and allow sauce to thicken while the wings are crisping in the Air Fryer or Oven. Stir occasionally until glossy and reduced to a glaze.
- Crisp the wings: Air Fryer method — air fry at 400°F for 8–10 minutes until skin is browned and crisp, turning halfway. Oven method — broil or bake at 425°F for 12–15 minutes, turning once, until crispy.
- Toss the crisped wings back into the thickened sauce, or brush with glaze and serve immediately with extra sauce on the side.
What to Serve With
- Creamy coleslaw or crunchy cabbage slaw to cut the richness
- Crispy oven fries or garlic mashed potatoes for comfort
- A crisp green salad with lemon vinaigrette for brightness
- Blue cheese or ranch dip on the side for dipping
- Beers like amber ales or a classic cola for the kids and teens
Top Tips for Perfecting
- Use fresh wings when possible; frozen wings work but pat thoroughly dry before seasoning to ensure crispness.
- If you don’t have liquid smoke, add a small pinch of smoked paprika instead and reduce the bourbon slightly.
- For extra caramelization, brush wings with additional honey in the last 2 minutes of broiling or air frying.
- Don’t skip the quick release — it keeps wings from overcooking and getting mushy.
- Taste and adjust heat: increase cayenne by 1/8 teaspoon for more kick, or omit for milder family meals.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3–4 days.
- Freezing: Place wings in a single layer on a sheet, freeze until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: For best texture, re-crisp in an air fryer at 375°F for 5–7 minutes or in a hot oven at 400°F for 8–10 minutes. Microwave reheating is fastest but will soften the skin; re-crisp under a broiler for 1–2 minutes if microwaved.
- To refresh sauce, warm a few tablespoons in a skillet and toss wings to re-coat before serving.
FAQs
Can I use bourbon-flavored extracts instead of real bourbon?
Yes, but real bourbon adds nuanced depth that extracts can’t fully replicate. If using an extract, use sparingly and taste as you go.
Are these wings kid-friendly if I skip the cayenne?
Absolutely. Leaving out or reducing cayenne makes them sweet and smoky without too much heat, perfect for kids.
Can I make this without a pressure cooker?
Yes. Simmer the sauce on the stovetop, add wings, cover, and cook until cooked through (about 20–25 minutes), then finish under the broiler or in an air fryer to crisp.
How do I make the glaze thicker?
Turn the pressure cooker to Sauté and reduce the sauce, stirring until it reaches desired thickness. You can also whisk in a small slurry of cornstarch and water and simmer briefly.
Is there a non-alcoholic substitute for bourbon?
Use apple cider, unsweetened apple juice, or chicken broth with a tablespoon of apple cider vinegar to mimic the acidity and sweetness.
Conclusion
These Honey Bourbon Chicken Wings are a fast, flavorful way to elevate any meal — juicy wings coated in a sticky, smoky glaze that’s as simple to make as it is impressive to serve. Whether for a casual dinner or a party, this recipe proves that great flavor doesn’t require hours in the kitchen. For another take on honey-bourbon wings and to compare techniques, check out this helpful guide from Urban Bliss Life on Honey Bourbon Wings. If you’re curious about a grilled version with charred edges and extra smoky notes, this Grilled Honey Bourbon Chicken Wings recipe offers a fantastic outdoor option. Give the recipe a try, share with friends, and enjoy every sticky, delicious bite.
Honey Bourbon Chicken Wings
Equipment
- Pressure Cooker
- Air Fryer
- Mixing Bowl
Ingredients
Ingredients
- 1/4 cup Bourbon room temperature
- 3/4 cup Ketchup
- 1 tablespoon Liquid Smoke
- 1/2 cup Light Brown Sugar packed
- 1/4 cup Yellow or Brown Onion finely minced
- 2 cloves Fresh Garlic finely crushed
- 1/2 cup Fresh Water
- 4–5 pounds Chicken Wing Pieces preferably fresh (drums and flats)
- 1 teaspoon Sea Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 2 teaspoons Paprika
- 1/4 teaspoon Cayenne Pepper
- 3 tablespoons Clover Honey at room temperature
Instructions
- Prepare your pressure cooker and ingredients: finely mince the onion and crush the garlic, measure the bourbon, ketchup, liquid smoke, brown sugar, and water. Pat wings dry with paper towels and season with sea salt, black pepper, paprika, and cayenne pepper.
- Push the Sauté or Browning button on your pressure cooker to heat the cooking pot.
- Add ketchup, liquid smoke, brown sugar, onion, and garlic to your pressure cooker cooking pot. Stir frequently to prevent sticking.
- Stir until the sauce starts to thicken, about five minutes. Watch closely and scrape the bottom to stop any burning.
- Turn the Pressure Cooker off once the sauce is slightly thickened.
- Add the water and the rest of the ingredients, including the bourbon and clover honey. Carefully add the wings and mix gently into the sauce so each wing gets coated.
- Lock on the lid and close the Pressure Valve. Cook on High Pressure for 5 minutes.
- When the beep sounds, do a Quick Release to immediately drop the pressure. Use oven mitts and keep hands clear of steam.
- With tongs, carefully remove wings to the Air Fryer Basket or a Cookie Sheet lined with foil or a silicone mat. Arrange in a single layer so they crisp evenly.
- Turn the Pressure Cooker to Sauté or Browning and allow sauce to thicken while the wings are crisping in the Air Fryer or Oven. Stir occasionally until glossy and reduced to a glaze.
- Crisp the wings: Air Fryer method — air fry at 400°F for 8–10 minutes until skin is browned and crisp, turning halfway. Oven method — broil or bake at 425°F for 12–15 minutes, turning once, until crispy.
- Toss the crisped wings back into the thickened sauce, or brush with glaze and serve immediately with extra sauce on the side.