The sauce that coats these crispy wings is a lovely combination of maple syrup, whiskey, vinegar, gochujang, and brown sugar. Sweet, spicy and interesting.
I was inspired for this recipe by an Instagram post from my friend Briana Riddock of The Seasoning Bottle for her lemon pepper wings. I had a package of chicken wing sections in my freezer that were just begging to be turned into something delicious. I’ve experimented with baked flavored wings in the past, but watching Briana make her recipe encouraged me to not be lazy and fry them, which yields better results when you are tossing the chicken in a sauce. I fried them naked (i.e. without any sort of breading) partly to cut a few calories, but mostly because I’m lazy and wanted to save a step. 
The sauce is a combo of maple syrup, whiskey (whatever you have on hand will do, including Bourbon, Scotch, or rye), vinegar, gochujang, and brown sugar. The gochujang adds a nice earthy spiciness to play off the flavors in the whiskey. The maple syrup and brown sugar impart sweetness with depth (as opposed to white sugar), while the vinegar balances it all out with a bit of brightness.
These are great for fall sports games or really anytime you’re looking for some finger-licking good chicken wings. Yes, you can share them, but I ended up eating almost the entire batch when I made this recipe. So pour a glass of whiskey, grab some napkins, and consider yourself warned.
Frequently Asked Questions
What type of whiskey works best for the Maple and Whiskey Chicken Wings?
You can use any whiskey you have on hand, including Bourbon, Scotch, or rye, as they all complement the flavors in the sauce.
Can I adjust the spiciness of the sauce in this recipe?
Yes, you can adjust the amount of gochujang to make the sauce milder or spicier according to your preference.
Is frying the wings necessary, or can I bake them instead?
While frying the wings yields better results for coating in the sauce, you can bake them if you prefer a healthier option, but the texture and flavor may differ.
