Whisky Brined Chicken Wings
Nothing says game day like a pile of perfectly cooked wings, and these Whisky Brined Chicken Wings are the BEST—straight-up lip-smacking, finger-licking good. We’re talking juicy, flavor-packed wings brined in whisky, smoked hot on the grill until they’re golden and crispy, then tossed in a rich BBQ sauce. The real MVP of this easy chicken wing recipe? Pendleton Whisky. It takes the chicken to a whole new level of awesome. Whether it’s the Super Bowl, a backyard BBQ, or anytime you want to flex your grill skills, these wings are guaranteed to please a hungry crowd. Table of Contents Why You’ll Love Whisky Brined Chicken WingsIngredients SummaryPro-Tip: Benefits of BriningHow to Make Whisky-Brined Chicken WingsBrine the chicken Season the ChickenSmoker TimeBBQ SauceWhat to Serve with Whisky Brined Chicken WingsLeftovers and Reheating InstructionsMore with Pendleton Whisky3 FAQs for Whisky Brined Chicken WingsThis sauce is FYR!Whisky Brined BBQ Wings Recipe Why You’ll Love Whisky Brined Chicken Wings Ingredients Summary Pro-Tip: Benefits of Brining How to Make Whisky-Brined Chicken Wings Brine the chicken Season the ChickenSmoker TimeBBQ SauceWhat to Serve with Whisky Brined Chicken Wings Brine the chicken Season the Chicken Smoker Time BBQ Sauce What to Serve with Whisky Brined Chicken Wings Leftovers and Reheating Instructions More with Pendleton Whisky 3 FAQs for Whisky Brined Chicken Wings This sauce is FYR! Whisky Brined BBQ Wings Recipe Why You’ll Love Whisky Brined Chicken Wings First off, chicken wing recipes are all about creativity. And I couldn’t be more stoked to showcase this recipe’s secret ingredient: the smooth, classic Pendleton Whisky. The rich, smoky notes of Pendleton take these wings to a whole new level. The spirit adds the perfect balance of flavor while keeping them juicy and tender. Whether you’re firing up the grill to impress a lot of people or just yourself, these wings deliver. Brining chicken wings might sound like overkill, but trust me—it’s the secret to locking in moisture and adding deep flavor. The whisky in the brine adds a subtle, smoky sweetness that pairs perfectly with the savory rub and sticky maple whisky sauce. Plus, we’re smoking these wings hot, so they come out extra crispy with perfectly rendered fat. Whether you’re cooking on a charcoal grill or firing up the gas grill, these wings are all about that balance of tender meat and crispy skin. If you love wings, don’t miss out on my Best Buffalo Wings recipes! I’ve also curated this list of my Best Chicken Wing Recipes, so make sure to check that out too! Ingredients Summary To make these amazing chicken wings, you’ll need some fairly straightforward ingredients from the grocery store. Chicken Wings – Grab a pack of fresh chicken wings (free range or organic is always best!), some BBQ seasoning, and a neutral, high-smoke point oil like avocado. Whisky Brine – All you’ll need is some Pendleton Whisky, kosher salt, maple syrup, garlic cloves, baking powder, and then peppercorns. Depending on which you like, either Pendleton Whisky Original or Pendleton 1910 Bourbon work great for this recipe! Maple Whisky Sauce – We’ll take a favorite BBQ sauce and amp it up with Pendleton Whisky, unsalted butter, maple syrup, Dijon mustard, and soy sauce. Chicken Wings – Grab a pack of fresh chicken wings (free range or organic is always best!), some BBQ seasoning, and a neutral, high-smoke point oil like avocado. Whisky Brine – All you’ll need is some Pendleton Whisky, kosher salt, maple syrup, garlic cloves, baking powder, and then peppercorns. Depending on which you like, either Pendleton Whisky Original or Pendleton 1910 Bourbon work great for this recipe! Maple Whisky Sauce – We’ll take a favorite BBQ sauce and amp it up with Pendleton Whisky, unsalted butter, maple syrup, Dijon mustard, and soy sauce. Now that we’ve got our shopping list checked off, throw on your apron so we can finally fire up the grill. And, of course, don’t forget a refreshing Pendleton 1910 Bourbon cocktail to wash it all down. Add flavor to everything you’re cooking shop over the fire spice lines Pro-Tip: Benefits of Brining Not sure why brining matters? Let me break it down for you (pun totally intended). Brining locks in moisture, amps up flavor, and then absolutely guarantees your meat stays juicy—even at high temps. Whether you’re grilling chicken wings or roasting a whole turkey, a solid brine gives you that perfect mix of tender and flavorful. Want to know more? Head over to my Benefits of Brining post! How to Make Whisky-Brined Chicken Wings Brine the chicken First up, let’s brine. In a large bowl, combine warm water, Pendleton Whisky, kosher salt, maple syrup, garlic cloves, baking powder, and peppercorns. Stir everything for a couple of minutes until the sugar and salt dissolve completely. That brine is going to infuse the wings with some serious flavor while keeping them juicy. Place the raw wings in the brine, cover, and then stick them in the fridge for at least 2 hours—but no more than 4 hours. Any longer and you risk over-brining, which can make the wings too salty. Season the Chicken Once the wings are brined, pull them out and pat them completely dry with a paper towel. Discard the brine. Now, slather those wings in a little neutral oil and generously coat them with your favorite BBQ seasoning. Smoker Time We are smoking these wings hot. In other words, we are using a higher temperature than normal for smoking to crust up the skin and render the fat. Therefore, go ahead and preheat your smoker to 375 degrees F for indirect heat cooking. If you’re using a charcoal grill, arrange the coals on the opposite side of where you’ll cook the wings. Toss on some wood chips for that smoky flavor boost! If you’re on a gas grill, turn off one burner and cook the wings over the unlit side. Place wings on the grill grate in a single layer and let them smoke for about 1.5 to 2 hours, until they hit an internal temperature of 175 degrees F. Use a meat thermometer to check for doneness because, after all your efforts, you’ll want the chicken to be perfect. Once done, pull the wings off the grill and then cover them with aluminum foil to keep them warm. BBQ Sauce Now it’s time for the sauce. In a small saucepan over medium heat, combine your favorite BBQ sauce, Pendleton Whisky, melted butter, maple syrup, Dijon mustard, and then some soy sauce. Bring everything to a simmer and then let the sauce thicken for about 5-10 minutes, stirring occasionally. The whisky adds a rich, smoky flavor, while the maple syrup brings that perfect amount of sweetness. Toss the wings in the sauce, making sure they’re all coated, and you’re ready to serve and enjoy. Cheers! What to Serve with Whisky Brined Chicken Wings These wings are perfect for your next backyard party or poker night spread. Serve them up with some classic sides like ranch dressing, blue cheese dressing, or even a tangy apple cider vinegar slaw. And, of course, don’t forget some Pendleton Bourbon to wash it all down! Leftovers and Reheating Instructions If you somehow end up with leftovers (doubtful), store the wings in an airtight container in the fridge for up to 3-5 days. To reheat, place them in the air fryer at 375 degrees F for about 5-10 minutes to crisp them back up. You can also pop them in the oven on a baking sheet at 350 degrees F until warmed through. More with Pendleton Whisky 3 FAQs for Whisky Brined Chicken Wings What happens if I don’t brine the chicken wings? If you skip the brine, your chicken wings may not be as juicy or flavorful. Brining helps lock in moisture and infuses the meat with seasoning, so without it, you might end up with drier wings that lack that extra depth of flavor. While they’ll still cook fine, brining takes them to the next level by ensuring tender, flavorful, and juicy wings every time! What’s the ultimate secret to getting crispy wings? The key to crispy wings is drying them thoroughly after brining and cooking at a higher temperature. The baking powder in the brine also helps by breaking down the protein in the skin, leading to that golden brown perfection. Can I make these wings in the oven or air fryer? Absolutely! If you don’t have a smoker or grill, you can bake them at 375F in the oven or toss them in the air fryer. Either way, they’ll still come out crispy and delicious. Just make sure to follow the same prep time and cook to the correct internal temperature. Get stoked for life This sauce is FYR! an all-new line created for live fire cooking Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure. Chicken Wings: ▢ 2 lbs Chicken Wings▢ 1 cup Maple Bourbon Seasoning or your Favorite BBQ Seasoning▢ Neutral Oil as needed ▢ 2 lbs Chicken Wings ▢ 1 cup Maple Bourbon Seasoning or your Favorite BBQ Seasoning ▢ Neutral Oil as needed Brine: ▢ 1 Gallon Water▢ 12 oz Pendleton Whisky Use Pendleton Whisky Original or Pendleton 1910 Bourbon – both work depending on which you enjoy ▢ 1/4 cup Kosher Salt▢ 1/8 cup Maple Syrup▢ 3 Garlic Cloves▢ 2 tbsp Baking Powder▢ 1 tbsp Peppercorns ▢ 1 Gallon Water ▢ 12 oz Pendleton Whisky Use Pendleton Whisky Original or Pendleton 1910 Bourbon – both work depending on which you enjoy ▢ 1/4 cup Kosher Salt ▢ 1/8 cup Maple Syrup ▢ 3 Garlic Cloves ▢ 2 tbsp Baking Powder ▢ 1 tbsp Peppercorns Maple Whisky Sauce: ▢ 1 cup HNY FYR BBQ Sauce or your Favorite BBQ Sauce▢ 2 oz Pendleton Whisky▢ 2 tbsp Unsalted Butter▢ 2 tbsp Maple Syrup▢ 1 tbsp Dijon Mustard▢ 1 tbsp Soy Sauce ▢ 1 cup HNY FYR BBQ Sauce or your Favorite BBQ Sauce ▢ 2 oz Pendleton Whisky ▢ 2 tbsp Unsalted Butter ▢ 2 tbsp Maple Syrup ▢ 1 tbsp Dijon Mustard ▢ 1 tbsp Soy Sauce Brine: Add to a food safe bowl or bag your warm water and the rest of the brining ingredients. Stir for a couple of minutes until the sugar and salt has dissolved. Add your raw chicken wings to the brine, seal the container and place in the fridge.Let brine for at least 2 hours but ideally 4 hours. Add to a food safe bowl or bag your warm water and the rest of the brining ingredients. Stir for a couple of minutes until the sugar and salt has dissolved. Add your raw chicken wings to the brine, seal the container and place in the fridge. Add to a food safe bowl or bag your warm water and the rest of the brining ingredients. Stir for a couple of minutes until the sugar and salt has dissolved. Add your raw chicken wings to the brine, seal the container and place in the fridge. Let brine for at least 2 hours but ideally 4 hours. Let brine for at least 2 hours but ideally 4 hours. Wings: Pull out the wings from the brine and completely pat dry. Discard the used brine. Slather with oil and generously season with your favorite BBQ Rub (I used my Maple Bourbon seasoning).Preheat the smoker for 375F cooking indirectly. Add wood chips or wood chunks for added smoke flavor.Add the chicken wings to cook for about 1.5-2 hours until 175F internal. Pull off once done.Add a skillet to the fire along with all of the ingredients for the Maple Whisky Sauce and bring to a simmer. Add your wings to a bowl and toss in the sauce.Serve the wings up and enjoy! Pull out the wings from the brine and completely pat dry. Discard the used brine. Slather with oil and generously season with your favorite BBQ Rub (I used my Maple Bourbon seasoning). Pull out the wings from the brine and completely pat dry. Discard the used brine. Slather with oil and generously season with your favorite BBQ Rub (I used my Maple Bourbon seasoning). Preheat the smoker for 375F cooking indirectly. Add wood chips or wood chunks for added smoke flavor. Preheat the smoker for 375F cooking indirectly. Add wood chips or wood chunks for added smoke flavor. Add the chicken wings to cook for about 1.5-2 hours until 175F internal. Pull off once done. Add the chicken wings to cook for about 1.5-2 hours until 175F internal. Pull off once done. Add a skillet to the fire along with all of the ingredients for the Maple Whisky Sauce and bring to a simmer. Add your wings to a bowl and toss in the sauce. Add a skillet to the fire along with all of the ingredients for the Maple Whisky Sauce and bring to a simmer. Add your wings to a bowl and toss in the sauce. Serve the wings up and enjoy! Serve the wings up and enjoy! Benefits of Brining Not sure why brining matters? Let me break it down for you (pun totally intended). Brining locks in moisture, amps up flavor, and then absolutely guarantees your meat stays juicy—even at high temps. Whether you’re grilling chicken wings or roasting a whole turkey, a solid brine gives you that perfect mix of tender and flavorful. Want to know more? Head over to my Benefits of Brining post! Calories: 949kcal | Carbohydrates: 86g | Protein: 30g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 109mg | Sodium: 8259mg | Potassium: 906mg | Fiber: 9g | Sugar: 38g | Vitamin A: 2088IU | Vitamin C: 9mg | Calcium: 705mg | Iron: 23mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!