Bourbon Butter Bbq Recipe

Sweat aromatics

In a medium heavy-bottomed saucepan set over medium heat, add the grass-fed butter. Once melted and foaming, add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and soft, about 6–8 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.

Deglaze with bourbon and juices

Carefully add the bourbon to the pan to deglaze, scraping up any brown bits from the bottom. Allow the bourbon to simmer for 1–2 minutes to burn off some alcohol and concentrate flavor. Stir in the orange juice and apple cider vinegar.

Add base components

Whisk in the tomato paste until fully incorporated, then add the ketchup, light brown sugar, Worcestershire sauce, and Dijon mustard. Bring the mixture to a gentle simmer while stirring to dissolve the sugar and combine the tomato elements.

Season and reduce

Add smoked paprika, ground mustard, black pepper, kosher salt, and hot sauce (if using). Reduce the heat to low so the sauce barely simmers. Partially cover the saucepan and simmer very gently, stirring occasionally, for 1 to 8 hours depending on desired depth of flavor — 1–2 hours for a good sauce, up to 8 hours for a deeply caramelized, complex profile. If reducing for several hours, check every 45–60 minutes and stir; add a splash (1–2 tbsp) of water if the sauce becomes too thick or sticks.

Finish and emulsify

When the sauce has reached desired thickness and flavor, remove from heat. For a smoother glossy texture, whisk in 6 tbsp of cold grass-fed butter, one tablespoon at a time, until fully emulsified. Taste and adjust salt, acidity (add up to 1 tbsp more vinegar) or sweetness (add up to 2 tbsp more brown sugar) as needed. Strain through a fine-mesh sieve into a bowl if a velvety texture is preferred. Keep warm or cool and refrigerate for up to 2 weeks.

Prep and dry

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Pat the wings very dry with paper towels to remove surface moisture; this helps the skin crisp.

Coat wings

In a large bowl, toss the wings with the baking powder, olive oil, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper until evenly coated. Baking powder helps dry and crisp the skin in the oven.

Bake until crisp

Arrange wings in a single layer on the wire rack with some space between pieces. Bake at 425°F (220°C) for 25 minutes, then flip each wing and continue baking another 15–20 minutes until skin is deep golden brown and crisp and internal temperature reaches 165°F (74°C). For extra crispiness, finish under the broiler 1–3 minutes watching carefully.

Toss with sauce

Place baked wings in a large clean bowl. Warm 1 cup of the prepared Bourbon Butter BBQ sauce in a small saucepan over low heat until glossy and fluid (or microwave briefly). Add 2–3 tbsp of extra butter to the warmed sauce if you want an extra-silky glaze. Pour the warm sauce over the wings and toss thoroughly to coat. If you prefer a thicker lacquer, return sauced wings to the oven at 400°F (200°C) for 5–7 minutes to set the glaze.

Transfer wings to a serving platter. Spoon additional warm Bourbon Butter BBQ sauce on the side for dipping. Garnish with finely chopped parsley and a light dusting of orange zest for brightness. Serve immediately.