Bacon-Wrapped, Whiskey-Glazed Chicken Wings

Total Time: 1.5 hours Active Time: 30 mins
Yield: 6


  • Toothpicks
  • Baking sheet
  • Wire rack
  • 12 whole chicken wings
  • 24 slices of bacon
  • 2 tablespoons unsalted butter
  • 2 tablespoons minced shallot
  • 1 tablespoon fresh-grated ginger
  • 8 ounces whiskey (cheap is fine)
  • ½ teaspoon ground black pepper
  • ¾ cup real maple syrup
  • ¼ cup soy sauce
  • 1 tablespoon hot sauce (such as Tabasco)
  • 1 tablespoon apple cider vinegar


  • Preheat your oven to 350 degrees. Use a chef's knife to hack the tips off the chicken wings and discard. Pull the wing apart and slice through the excess skin connecting the drumette and the flat to expose the bone. Find where the two bones meet and use your knife to slice through the intersection, creating two separate parts to the wing. You should have 24 pieces of chicken. Boom, now you know how to butcher wings. You're welcome.
  • Take a chicken piece and wrap a slice of raw bacon around it, using two toothpicks to secure the loose bacon ends. Repeat until all wings are wrapped in bacon. Place the wings on a wire rack on a baking sheet and put the sheet in the oven for an hour, flipping halfway through.
  • While the wings are roasting, make the glaze. Heat the butter in a large sauce pot on medium heat, and when it's melted, throw in the shallot and ginger. Sauté for about 5 minutes until the shallots are translucent but not caramelized. Add in your whiskey, black pepper, maple syrup, soy sauce, hot sauce, and apple cider vinegar and cook for 10 minutes on high heat, stirring occasionally, until the mixture is reduced. It should stick to the back of the spoon when it's ready.
  • Remove the wings from the oven, brush each wing with the glaze until fully lacquered up. Then pop the wings back in the oven for an additional 5 minutes to finish them off. Remove the toothpicks from the wings, throw the wings on a big-ass platter or something, and shove them all in your facehole.