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Bourbon Chicken Wings

Here is my take on one of my all-time food court favorites, Bourbon Chicken, but as wings! The wings are marinated, cooked sous vide, air-fried with baking powder for a crispy finish, then tossed and sauced. This recipe takes time, so plan if you want to try it.

Gather the ingredients.

  • 7-9 Whole Chicken Wings
  • ½ cup Brown Sugar
  • ½ cup Soy Sauce
  • ½ cup Teriyaki Sauce
  • 2 tbsp. Hosin Sauce 
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Avocado Oil
  • 2 tbsp. Baking Powder
  • 1 tbsp. Sugar
  • ¼ cup Chicken Stock
  • 1 tbsp. Corn Starch 
  • 2 tbsp. Water
  • Joule Sous Vide Cooker
  • Sous Vide Container
  • Ninja Foodi Grill or Oven

Let’s go to work.

  1. Rinse wings and place a large Ziploc freezer bag.
  2. Mix all the ingredients except the baking powder, sugar, chicken stock, corn starch, and water in a bowl and combine well.
  3. Set aside ½ cup of the marinade.
  4. Add the rest of the marinade to the bag of wings, move everything around to coat the wings evenly, place in the refrigerator overnight, flipping the bag occasionally.
  5. The next day, cook the wings sous vide at 160°F for two hours.
  6. Remove the bag from the water bath, and remove the wings, placing them in a bowl.
  7. Preheat the Ninja Foodi Grill to “Air Fry” at 400 °F; however, you can also do this in the oven.
  8. Sprinkle in half of the baking powder and toss wings to coat. Repeat with the remaining baking powder until they are all covered evenly.
  9. Set the wings in the air fry basket and cook for about 10 minutes, flipping them after 5 minutes.
  10. In a small cup or bowl, combine the remaining ingredients and marinade that you set aside earlier. Combine well and set aside.
  11. Once the skin on the wings is nice and crispy, pull them out and place them in a large bowl. Pour some of the sauce over the wings and toss until evenly coated. Keep saucing and tossing to your liking.
  12. ‘Nuff said! Plate up some of those Bourbon Chicken Wings and enjoy!
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