Honey Bourbon Chicken Wings
Creamy, sticky, smoky, and just the right amount of sweet, these Honey Bourbon Chicken Wings are comfort food at its finest.
Servings: 4 servings
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.
Notes
Use fresh wings when possible; frozen wings work but pat thoroughly dry before seasoning to ensure crispness.