Knob Creek Bourbon Fired Wings Recipe

Prep

Pat the wings dry with paper towels. Trim any excess skin and separate drumettes and flats if not already separated.

Season & Dry

In a large bowl, combine kosher salt, black pepper and baking powder. Toss the wings with the mixture until evenly coated. The baking powder helps crisp the skin when smoked/roasted. Let sit uncovered in the refrigerator for 30–60 minutes if time allows (this dries the skin and improves crisping).

Smoke

Preheat a smoker or grill for indirect cooking to 225°F (107°C). Use a mild fruitwood or hickory for smoke. Place wings on the smoker grate, skin side up, and smoke for 45–60 minutes until the internal temperature reaches about 155–160°F (68–71°C) and a light smoke ring is present.

Finish Over High Heat (Wood-fired/Grill)

Preheat the grill or a wood-fired oven area for direct high heat (about 450–500°F / 230–260°C). Lightly brush wings with vegetable oil. Grill the smoked wings directly over the heat, turning frequently, until skin is crisp and internal temp reads 170–175°F (77–79°C), about 6–10 minutes. Watch closely to avoid flare-ups; move wings to cooler zone if charring too fast.

Sauté aromatics

In a saucepan over medium heat, melt the butter. Add the minced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Flambé (optional) & Reduce

Carefully add the Knob Creek bourbon to the pan. If comfortable, ignite with a long lighter to burn off alcohol (stand back) and let flames subside; otherwise simmer for 2–3 minutes to reduce alcohol. Continue to simmer 1–2 minutes to meld flavors.

Combine remaining sauce ingredients

Stir in apple cider vinegar, brown sugar, honey, ketchup, soy sauce, Worcestershire sauce, smoked paprika and hot sauce (if using). Bring the sauce to a gentle simmer, stirring to dissolve the sugar. Reduce heat and simmer for 6–8 minutes until slightly thickened and glossy.

Adjust & Thicken

Mix cornstarch with cold water to make a slurry. Whisk the slurry into the simmering sauce a little at a time until the sauce coats the back of a spoon. Stir in the fresh lemon juice, taste and adjust seasoning (add a pinch salt or more vinegar/honey to balance). Keep warm.

Place the finished grilled wings in a large mixing bowl. Pour 3/4 of the warm Sweet & Sassy Bourbon Sauce over the wings and toss gently but thoroughly to coat. Reserve the remaining sauce for serving or to add more at the table.

Arrange the sauced wings on a platter. Sprinkle with chopped parsley and toasted sesame seeds if using. Serve immediately with extra sauce on the side and lemon wedges if desired.