The Healthy My Ass Cookbook

Rainbow Line
(Mouse over picture to enlarge.)

Other Appetizer Recipes:

Alfredo Carbonara Peppers

Bourbon Hot Dogs

Caramelized Onion Dip

Cheddar Bacon Pecan Spread

Cheese Ball

Chicken Quesadillas

Chinese Chicken Wings

Clam Dip

Crab Stuffed Mushrooms

Epicurean Escargot

Garlic Dip

Garlic Ranch Chicken Wings

Garlic and Parmesan Chicken Wings

Gourmet Deviled Eggs


Guacamole Deviled Eggs

Honey Barbecue Chicken Wings

Honey Chicken Wings

Hot Crab Dip

Hot Feta Spinach Artichoke Dip

Lemon Butter Wings

Maryland Style Crab Cakes

Mexican Layer Dip

Oven Sesame Wings

Parmesan Artichoke Hearts

Poor Man's Pâté

Reuben Dip

Sausage Cheese Ball Appetizers

Shrimp Dip

Smoked Gouda Cheese Spread

Smoked Salmon Ball

Spicy Shrimp Dip

THE Cheese Ball

Teriyaki Chicken Wings

Tortilla Roll-Ups

Bourbon Maple Glazed Wings

Sticky rich wings that are not as sweet as you might guess.


3 lbs. Chicken Wings
1 recipe Bourbon Maple Glaze


If your Chicken Wings are whole, see Notes.  Rinse the wings under cold water and drain.  Select an oven proof cooling rack or cake rack large enough to hold all the wings, touching is okay, but none overlapped.  Now select a larger baking sheet to hold the rack(s).  Line the baking sheet(s) with aluminum foil and place the racks atop.

Using a 4 quart or larger pot, prepare the Bourbon Maple Glaze.  After simmering 10 minutes, remove from the heat and add the wings.  Stir to coat well.

About an hour before you want to serve the wings, preheat an oven to 350°F or if you have a convection oven, use it at 325°F, unless it is a smart convection oven that does the conversion for you.  Stir the wings to coat in the glaze one more time, then drain each back into the pot and evenly arrange atop the rack(s).

Roast the wings for 20-25 minutes but keep an eye on them so they do not get too brown.  Turn the wings and roast them an additional 15-20 minutes, or until nicely browned.  Reduce the temperature, not the time, if the wings start getting too dark too soon.

Meanwhile, return the pot with the sauce to the burner and simmer, stirring occasionally, until it thickens to coat the back of a metal spoon.  This could take the entire time the wings are roasting.  If not, turn off the heat.

When the wings are done roasting, remove the sauce from the burner and return the wings to the pot.  Gently toss to generously coat with the sauce.  Keep warm until ready to serve then stir one more time and remove from the sauce before serving.


If you buy whole chicken wings, buy 25% more in weight, discard the tip of each and separate the remaining two sections.

You can make these to the point of soaking in the glaze and hold them there until roasting.  These can also be made in advance and refrigerated in the sauce in a tightly covered container.  Reheat uncovered in a 250°F oven to desired temperature, stirring occasionally.

Nutrition Facts are exagerated since much of the glaze is not consumed.  Hell, half of it seems to end up on your face and hands.

Serving Suggestions:

Serve with lots of napkins and offer wet wipes once they are all gone.


Other Information:


Preparation: 0:25
Roast: 0:45
Total: 1:30

Yield: 27 wings
Servings: 9

Nutrition Facts per Serving:
355 Calories
15g Fat (44.0% calories from fat)
15g Protein
28g Carbohydrate
trace Dietary Fiber
68mg Cholesterol
215mg Sodium.

Exchanges per Serving:
0 Grain(Starch)
2 Lean Meat
1/2 Vegetable
1 1/2 Fat
2 Other Carbohydrates.

Rainbow Line

Copyright 2006-2024 by Keith Langeneckert.  All rights reserved.