Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Place chicken wing pieces in a resealable plastic bag set in a shallow dish.
For marinade, stir together mustard, maple syrup, vinegar, molasses, chili sauce, bourbon and soy sauce. Pour over chicken wings. Seal bag; turn to coat chicken wings. Marinate in the refrigerator for 1 to 4 hours.
Preheat oven to 375°F. Line a shallow roasting pan with foil; lightly coat foil with cooking spray. Drain chicken wings, reserving marinade. Arrange wings in a single layer in prepared pan; sprinkle with pepper.
Bake for 30 minutes, spooning reserved marinade over wings twice. Turn wings over; spoon additional marinade over wings. Bake about 20 minutes more or until tender and no longer pink, spooning marinade over wings after 10 minutes. Discard any remaining marinade.