Crispy Oven Baked Chicken Wings with Honey Bourbon Glaze
Crispy oven baked chicken wings are coated with Creole seasoning, baked at 425°F until crispy, then dipped in a sticky sweet and spicy honey bourbon BBQ glaze. No frying or baking powder needed, and convection oven instructions are included.
Servings 6
Calories 594kcal
Equipment
Ingredients
Wings
- 18 chicken wings
- ½ cup flour
- 1 tablespoon Creole Seasoning (Tony Chachere’s)
- ½ teaspoon smoked paprika
- Cooking spray
Sauce
- ¾ cup barbecue sauce
- ½ cup honey
- 3 tablespoons bourbon
- 1 tablespoon chipotle in adobo
- 4 tablespoons butter
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 425F.
- Cover a large baking sheet with foil and spray with cooking spray.
Bourbon Sauce
- Blend the sauce ingredients.
- Simmer over low heat, stirring often, until thick – about 30 minutes.
- Turn the burner off and let the sauce stand while you’re making the wings. It will thicken.
Wings
- Disjoint the wings and separate the drumettes from the wingettes OR leave them whole as I have here.
- Blend the flour, Tony Chachere’s seasoning, and smoked paprika in a bowl.
- Blot the wings with paper towel to dry.
- Dip the wings into the flour mixture until thoroughly coated.
- Arrange them in a single layer on the baking sheet.
- Place the baking sheet in the preheated oven.
- Bake for 15 minutes, watching carefully so they don’t burn.
- Turn the wings and bake 20 to 30 minutes more, watching carefully.
- Remove from the oven and dip the wings into the sauce. Be careful, they're hot!
- Place the sauce covered wings back on the baking sheet.
- Bake for 5 minutes more, or until an instant read thermometer registers 165℉.
- Remove from oven and let stand for 5 minutes.
Chicken Wings in a Convection Oven
- Set the temperature of the convection oven to 425℉.
- Add the wings and cook for 25-35 minutes, turning about halfway through. Check them often.
- Always check and make sure the internal temperature is at 165℉ before removing from the oven.
Notes
I did not disjoint the wings for this recipe. One serving =3 whole wings or 6 disjointed ones.
Storage:
Store the leftover wings in an airtight container, like a resealable plastic bag in the refrigerator for 3-4 days. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until hot.
Tips
- Be sure to dry the wings by patting them with paper towels or the coating won't stick well.
- Add the flour and seasoning ingredients to a paper bag and shake. It's an easy way to get the coating on evenly.
- Try to place the wings in a single layer, not touching one another. Use two baking sheets if you need to.
Nutrition
Serving: 3wings | Calories: 594kcal | Carbohydrates: 46g | Protein: 28g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 131mg | Sodium: 583mg | Potassium: 360mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1225IU | Vitamin C: 1.7mg | Calcium: 36mg | Iron: 2.5mg
