Deeply caramelized wings featuring a thick sauce made with Kentucky bourbon and molasses.
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Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a wire rack for maximum airflow.
Pat the chicken wings completely dry with paper towels, then toss them in a bowl with salt, black pepper, and half of the smoked paprika.
Arrange the wings in a single layer on the baking sheet and bake for 45-50 minutes, flipping halfway through, until the skin is crispy and golden brown.
While the wings bake, combine bourbon, molasses, ketchup, cider vinegar, mustard, garlic powder, onion powder, and remaining spices in a medium saucepan.
Bring the sauce to a gentle simmer over medium-low heat for 15-20 minutes until it thickens and coats the back of a spoon.
Once the wings are cooked, remove them from the oven and transfer to a large mixing bowl.
Pour the warm bourbon molasses sauce over the wings and toss thoroughly until every wing is heavily coated.
Return the coated wings to the oven for an additional 5 minutes to allow the glaze to caramelize and become tacky.
