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02/11/2025
Crispy Smoked Chicken Wings with a Sweet and Spicy Bourbon Peach Glaze, topped with a feta cheese crumble, and served with an Alabama White sauce, all paired with cold Bourbon Barrel Ale.
Ingredients
2 1/2 pounds chicken wings
For the Wing Rub:
1-2 tbsp salt to taste
2-3 tbsp pepper to taste
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp brown sugar
1 tbsp corn starch (makes'm crispy)
1/2 – 1 tsp cayenne pepper
For the Wing Sauce:
10 oz peach preserves
1 yellow onion
6-8 garlic cloves
4 habanero peppers (or sriracha)
1/4 cup bourbon
2 tbsp olive oil
1/4 cup apple cider vinegar
1/4 cup chicken stock
1 tbsp lime juice
1 tsp salt to taste
1 tsp black pepper to taste
Instructions
Seasoning for Wings:
Add all ingredients for the seasoning into a large stainless steel bowl. Mix all ingredients thoroughly. Toss your wings in the prepared seasoning. Make sure you have even coverage of seasoning across all of your wings.
Sauce for Wings:
With a medium sauce pan over medium heat, add your olive oil and diced onions. Allow the onions to cook until soft and translucent but not sauteed or caramelized.
Add in your garlic and minced habanero peppers. Next, add in your bourbon, apple cider vinegar, chicken stock, peach preserves, salt and pepper and lastly a little bit of lime juice. Combine all of these and bring them to a simmer for about 5 minutes.
Smoking the Wings:
Prepare your Ninja Woodfire Grill (NWG) smoker as needed and preheat it to the Smoker function temperature of 225°f degrees. For this dish we’ll be using Peach wood pellets to add a mild but sweet smokey flavor.
With NWG smoker now maintaining a temperature of 225°f degrees, place your wings into the smoker. Allow them to smoke for 1 to 1 and a half hours, or until the wings reach an internal temperature of 155°f degrees.
Glazing the Wings:
After the smoking time is complete, it's time to toss them in your prepared sauce. Using a large mixing bowl, add a little bit of your sauce to the bottom of the bowl. Add your wings then cover in more sauce. Using a set of tongs, toss your wings until completely, thoroughly and evenly covered.
Crisping the Wings:
Once your wings are well coated, take your wings and place them in the basket. Turn on the Air Crisp function on your NWG to 425°f degrees and heat for 15-20 minutes. Keep a watchful eye on your wings and pull them when you think they have reached your desired crispiness.
Serve the Wingw:
Crumble with feta cheese and garnish with fresh chopped parsley. Enjoy!
For the Alabama White Sauce:
Ingredients
1 cup mayonnaise
½ cup apple cider vinegar
2 Tablespoons lemon juice
1 Tablespoon Worcestershire sauce
2 teaspoons ground white pepper
1 teaspoon salt
1 teaspoon cayenne pepper
1 to 2 teaspoons horseradish
Instructions
Combine in a bowl, cover and chill before serving. You can add additional apple cider vinegar for a thinner sauce with a bit more bite.
