Whiskey Chicken Wings in a bowl

Whiskey Glazed Chicken Wings

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 45 min
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x

Whiskey Glazed Chicken Wings are are the ultimate party food! Crispy, fried chicken wings tossed with out super addicting whiskey glaze!



  • 3 pounds of chicken wings, separated at the joints
  • 1 cup flour
  • 1/4 cup plus 2 tablespoons BBQ Dry Rub (Store bought or use OUR RECIPE!)
  • Kosher salt to taste
  • Vegetable or canola oil for frying

For the Whiskey Glaze

  • 6 cloves of garlic, grated with a hand grater or chopped very fine
  • 1 tablespoon canola oil
  • 1/2 cup water
  • 3/4 cup pineapple juice
  • 3/4 cup brown sugar
  • 1/2 cup teriyaki sauce
  • 1/2 cup whiskey
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 tablespoons cornstarch mixed with 1 1/2 tablespoons of water


  1. Preheat the oven to 425 degrees.
  2. Season the wings generously with 1/4 cup of the dry rub seasoning. Our recipe has salt in it but if you’re using store bought you might want to add salt as well. Bake for 25-30 minutes until browned.
  3. While the wings are in the oven you can start the glaze. Heat the oil in a small pan and cook the garlic for 30 seconds, careful not to let it burn. Carefully add the whiskey and let it reduce for 2 minutes. Add the rest of the glaze ingredients (except the cornstarch mixture) and cook, simmering for 10 minutes.
  4. Whisk in the cornstarch mixture to thicken the glaze. Bring to a boil and cook for another 10 minutes, then cover to keep warm and set aside.
  5. Heat a large pot filled only halfway with oil over medium heat. Combine the flour and the remaining 2 tablespoons of the dry rub seasoning in a large bowl. Coat the wings in the flour, shaking off the excess and place them on a board until the oil is ready.
  6. Once the oil temperature reaches 350º, fry the wings for 2-3 minutes until the coating is golden brown and crispy. Remove to a plate or board lined with paper towels. Repeat with the remaining chicken wings.
  7. Toss the wings in the warm whiskey glaze and serve immediately.

Recipe Notes

If you don’t have a thermometer for the oil, stick the handle of a wooden spoon in the oil. If it bubbles then your oil is ready.
Alternately, if you don’t want to fry, you can stop after the wings have been baked, skip the flour coating and just toss them in the whiskey glaze and serve.

  • Category: Appetizers
  • Method: Oven
  • Cuisine: American