Whiskey Barbecue Baked Chicken Wings

  • Author: A Cedar Spoon // Julia Jolliff
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 4-6 1x
  • Category: Dinner, Chicken


Whiskey Barbecue Baked Chicken Wings are perfect for game day, tailgating or a fall get together. These baked chicken wings are glazed with a spiced whiskey barbecue sauce and full of flavor.



For the chicken:

  • 3 pounds chicken wings and drumettes , thawed and patted dry
  • 1/4 cup Vegetable oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed ground black pepper
  • 1/4 teaspoon cayenne pepper {optional for spice}
  • 1/4 cup of Worstershire Sauce
  • 1/4 cup of Gaur Spice Whiskey

For the Whiskey Barbecue Sauce:

  • 3/4 cup Gaur Spice Whiskey
  • 1/4 cup sweet onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon fresh ground pepper
  • 1/2 tablespoon kosher salt
  • 2 cups store-bought ketchup or homemade ketchup
  • 1/4 cup tomato paste
  • 1/3 cup apple cider vinegar
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon hot sauce {optional for spice}
  • 1/2 cup packed brown sugar


For the chicken wings:

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a slip mat and set a wire baking rack on top of the aluminum foil and set aside.
  2. In a large mixing bowl, place the chicken wings, vegetable oil, salt, pepper, cayenne pepper, Worstershire sauce and whiskey to coat the wings. Toss the everything together until the wings are coated and seasoned. Cover and refrigerate the chicken for 20 minutes.
  3. Begin preparing your barbecue sauce at this point {see below}.
  4. When ready to cook the chicken spread the chicken into a single layer on the baking sheet. Set aside the sauce that the chicken was marinading in for later. Bake the chicken for 20 minutes on one side, remove from oven and use a brush to spread the reserved sauce over each side of the chicken. Flip the chicken and bake for another 20 minutes or until they are crispy and cooked through.
  5. Once the wings are cooked, toss them in the sauce until coated {the sauce makes 2 cups–I used 1 1/2 cups for the wings} and serve with green onion, celery and blue cheese dipping sauce.

For the Barbecue Whiskey Sauce:

  1. While the chicken wings marinade, heat the whiskey over medium heat. Add the onion and garlic once the whiskey is heated and cook until the onions are tender and translucent, about 9-10. minutes. Mix in the pepper, salt, ketchup, tomato paste, apple cider vinegar, Worcestershire sauce, brown sugar, hot sauce and brown sugar and stir to combine. Reduce heat to a simmer and cook for about 1 hour, stirring occasionally.
  2. Set a mesh strainer in a large bowl and pour the barbecue sauce in. Use a wooden spoon or spatula to push the sauce through the strainer. Remove and discard the garlic and onion pieces.
  3. Either store the sauce in an airtight container and refrigerate once cooled off or toss your wings in the sauce.


The sauce makes about 2 cups. When I coat 3 lbs of wings and legs I used about 1 1/2 cups of sauce and saved the rest. This is a personal preference based on how saucy you like your wings.

You can double or triple this recipe when making a bigger batch of wings. Or you can also store the sauce in an airtight container for up to two weeks in the fridge and use it for things like sandwiches and grilled meats.