Smoky Grilled Kentucky Bourbon Buffalo Wings Recipe

There is arguably no appetizer more iconic than the chicken wing, but when you introduce the rich, oaky notes of Kentucky bourbon and the high-heat searing capabilities of an Arteflame grill, you transform a standard bar snack into a culinary masterpiece. These Kentucky Bourbon Buffalo Wings are the perfect marriage of Southern hospitality and fiery excitement. The secret lies in the balance of flavors; the brown sugar and molasses provide a deep, caramel sweetness that perfectly counteracts the sharp tang of hot sauce and the warming bite of the bourbon. Unlike deep-fried wings that can feel heavy, grilling these on the Arteflame flat top renders the fat beautifully, creating a skin that is impossibly crispy while keeping the meat succulent and tender. Whether you are hosting a tailgating party or a simple backyard family dinner, this recipe promises to deliver a sticky, finger-licking experience that your guests will talk about long after the embers have faded.

Ingredients

The Wings

• 2 lbs Chicken Wings (split into flats and drumettes)
• 1 tbsp Vegetable Oil (or Canola Oil)
• 1 tsp Sea Salt
• 1 tsp Black Pepper (freshly ground)

The Kentucky Bourbon Sauce

• 1 tbsp Unsalted Butter
• 1/4 cup Onion (finely grated)
• 1 clove Garlic (minced)
• 1 cup Ketchup
• 1/2 cup Kentucky Bourbon
• 1/3 cup Brown Sugar (packed)
• 1/3 cup Molasses
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Worcestershire Sauce
• 1 tbsp Hot Sauce (adjust to taste, e.g., Tabasco or Frank's)
• Salt and Pepper (to taste)

Instructions

Step 1: Fire Up the Grill

1. Start by lighting your Arteflame grill. Build a medium-sized fire in the center to get the grill grate hot and the griddle (flat top) surface up to temperature.
2. Aim for a cooking temperature where the flat top is hot enough to sear (around 400°F-450°F) but has cooler zones towards the outer edge for slower cooking.
3. Lightly oil the cooktop surface to prevent sticking.

Step 2: Prepare and Sear the Wings

1. Pat the chicken wings completely dry with paper towels. This is crucial for getting crispy skin.
2. Toss the wings in a bowl with the vegetable oil, sea salt, and black pepper until evenly coated.
3. Place the wings directly on the hot flat-top surface of the Arteflame. Cook them for about 4-5 minutes per side, turning them occasionally. You want a golden-brown sear and crispy skin.
4. Move the wings to the outer, cooler ring of the cooktop to finish cooking through without burning the skin.

Step 3: Craft the Bourbon Sauce

1. While the wings are finishing on the outer ring, place a cast-iron saucepan or a heat-safe skillet directly on the flat top surface.
2. Melt the butter in the pan. Add the grated onion and minced garlic, sautéing for 2-3 minutes until soft and fragrant.
3. Stir in the ketchup, Kentucky bourbon, brown sugar, molasses, apple cider vinegar, Worcestershire sauce, and hot sauce.
4. Let the sauce simmer on the grill for 10-15 minutes, stirring occasionally, until it thickens into a rich glaze. Season with salt and pepper to taste.

Step 4: Glaze and Serve

1. Once the wings reach an internal temperature of 165°F, toss them directly into the saucepan on the grill to coat them thoroughly in the sticky bourbon glaze.
2. Alternatively, you can brush the sauce onto the wings while they are on the grill for the last 2 minutes of cooking to caramelize the sugars slightly (watch carefully to prevent burning).
3. Remove from the grill, garnish with green onions if desired, and serve immediately while hot and sticky.

Tips

Achieving the perfect grilled wing requires a bit of patience and heat management. The most important tip for this recipe is to ensure your wings are bone-dry before you season and grill them; moisture is the enemy of crispiness, and wet wings will steam rather than sear. When making the sauce directly on the grill, keep an eye on the sugar content. Because this recipe utilizes brown sugar, molasses, and bourbon, the sauce can burn quickly if placed on the hottest part of the Arteflame near the center. Use the versatility of the cooktop by moving your sauce pot to the outer edge to maintain a gentle simmer rather than a rapid boil. Finally, if you prefer an extra kick, don't be afraid to add a pinch of cayenne pepper to the dry rub before grilling, as the bourbon glaze is naturally sweet and can handle the extra heat.

Variations

While the classic Kentucky Bourbon profile is a crowd-pleaser, you can easily tweak this recipe to suit different palates or dietary needs. The flexibility of the Arteflame allows you to experiment with flavors while maintaining that signature wood-fired taste. Here are a few ways to mix things up:

• Spicy Rye Wings: Swap the sweet bourbon for a spicy Rye whiskey and double the hot sauce for a less sweet, more aggressive flavor profile.
• Maple Bacon Bourbon: Crumble crispy bacon over the finished wings and substitute half the brown sugar with pure maple syrup for a breakfast-inspired twist.
• Honey Garlic Glaze: If you aren't a fan of molasses, replace it with honey and double the garlic quantity for a lighter, stickier finish.
• Boneless Bites: Use chicken breast chunks instead of bone-in wings; simply reduce the grilling time to prevent them from drying out.
• Smokey Chipotles: Add a tablespoon of adobo sauce or chipotle powder to the glaze for a southwestern smoky heat that pairs well with the bourbon.

Best pairings

These wings are bold and rich, so they require beverages and sides that can cut through the sweetness of the molasses and the richness of the chicken skin. When it comes to drinks, a cold, crisp pilsner or a hoppy IPA works wonders, as the carbonation and bitterness scrub the palate between bites. If you prefer cocktails, an Old Fashioned is a thematic and delicious choice that complements the bourbon in the sauce. For sides, stick to fresh and crunchy elements to balance the sticky glaze. A classic celery and carrot stick platter with blue cheese dressing is traditional for a reason—it provides a cooling crunch. Alternatively, grilled corn on the cob, cooked right alongside the wings on the Arteflame, or a tangy vinegar-based coleslaw will provide the perfect acid needed to round out the meal.

Conclusion

Mastering these Kentucky Bourbon Buffalo Wings on your Arteflame grill adds a sophisticated yet rugged dish to your outdoor cooking repertoire. The combination of the open fire, the searing heat of the plancha, and the homemade bourbon glaze creates a depth of flavor that oven-baked or deep-fried wings simply cannot replicate. It is a recipe that celebrates the process of grilling as much as the eating, inviting you to slow down, sip some bourbon, and enjoy the aroma of caramelized sugar and wood smoke. Whether you are a seasoned pitmaster or new to the flat-top grilling game, these wings are guaranteed to impress. So, gather your friends, pour a round, and get ready to serve up the best wings your neighborhood has ever tasted.