Sticky Maple Bourbon Chicken Wings

Prep the Wings;
Pat the wings dry with paper towels. Split them into flats and drumettes, discarding the tips. Season with salt, black pepper, and garlic powder.

Bake;
Preheat your oven to 200°C (400°F). Place the wings in a single layer on a parchment-lined baking sheet. Bake for 30 minutes, turning once, until crispy.

Make the Maple Bourbon Glaze;
While the wings are baking, combine bourbon, maple syrup, ketchup, apple cider vinegar, soy sauce, and smoked paprika in a small saucepan. Bring to a boil over medium heat, then reduce to a simmer. Cook for 10–12 minutes until the alcohol burns off and the sauce thickens into a glossy, sticky glaze.

Toss and Coat;
Transfer the hot baked wings directly into a large bowl. Pour the warm maple bourbon glaze over them and toss vigorously until every single wing is fully and thickly coated

Serve;
Arrange on a tray with dipping sauces (like a creamy ranch or extra glaze) and serve hot while sticky and fragrant!