Sticky Bourbon & Syrup Wings

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Sticky Bourbon & Syrup Wings

Just like our drenched pork ribs, these chicken wings are seriously sticky too – and messy. These are the best damn chicken wings flavoured with a Bourbon and Maple Syrup reduction which imparts a subtle smoky flavour. A perfect pairing and even better when enjoyed alongside a sweet glass of red or whiskey shot.

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  • 1.Combine all of the ingrediants in a large pan. Add chicken wings. Bring the mixture to the boil then reduce to a simmer for 40 minutes until the wings are tender and the glaze has reduced and coated the wings.
  • 2.Meanwhile, preheat the oven to 180°C, gas mark 4.
  • 3.Remove the wings but pan and transfer to a tray lined with a sheet of baking paper. Bake in the oven for 15 - 20 minutes, until the wings turn golden and the glaze becomes shiny. Fingers at the ready!


  • 1kg free-range three jointed chicken wings
  • 250ml bourbon whiskey
  • 125ml soy sauce
  • 60ml cider vinegar
  • 4 garlic cloves, minced
  • 1 tsp salt
  • 1 tsp crushed red pepper flakes
  • 160ml Maple Syrup
  • 1 tbsp sesame seeds (optional)

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