Smoky, sweet, sticky and scrumptious air-fried maple-bourbon wings. These Perdue chicken wings are soooo darn delicious and easy to make in the Ninja Woodfire Pro Outdoor Grill.
To install the grill grate in the Ninja Woodfire Outdoor Grill, position it flat on top of the heating element and gently press down until it sits in place. Place Air Crisp Basket on the grate, then close the hood.
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid.
Turn the dial to AIR CRISP. Press WOODFIRE FLAVOR. Set temperature to 390°F, and set time to 30 minutes. Select START/STOP to begin preheating (preheating will take approx. 8–10 minutes).
Prep the wings while the grill preheats: Mix the dry rub ingredients in a small bowl and place the dried wings in a large bowl. Toss the wings with the salt and dry rub, until evenly coated.
Cook the wings: When unit beeps to signify it has preheated and ADD FOOD is displayed, open the hood and place the wings in basket. Close the hood to begin cooking. Several times during cooking, open hood and use silicone-tipped tongs to flip the wings (about every 10 minutes). Cook until the internal temperature reaches a minimum of 165° F.
Make the sauce (while the wings are cooking): Combine ingredients in a medium saucepan, whisk over medium heat until dissolved then reduce heat and simmer, stirring occasionally until the sauce is reduced and thickened (by 1/4 ish), about 15 to 20 minutes. Remove from heat.
When cooking is complete, open the hood, remove wings from the basket, toss with sauce (if using) and serve hot.
Notes
Cook time will vary depending on the size of the individual wings. Verify internal temperature of at least 165° F with an instant-read probe thermometer.
The dryer the wings, the crispier they will get as they cook.
Don't overcrowd the air crisp basket. Cook in batches if you can't fit all of the wings.
Save any leftover dry rub in an airtight container.