Broiling turns out crispy wings without the mess and fat of deep-frying. Once you brush the wings with the honey-bourbon glaze, turn them often and watch them carefully so they don’t burn.
4 pounds chicken wings, cut into flappers and drummettes
1/4 cup olive oil
Salt and freshly ground black pepper
1/4 cup plain rice vinegar
1 teaspoon crushed red pepper flakes
3/4 cup honey
2 tablespoons bourbon
Toss the chicken wings with the oil and season with salt and pepper. Place the wings, skin-side down, in a single layer on a rack over a broiler pan. You can place them close together, but leave a little space between each. Use a second pan and rack if you have to.
Place an oven rack in the center position and set the oven to broil. Place the wings under the broiler. Broil for 20 minutes, remove the pan from the oven, turn the wings, and place them back under the broiler for 15 minutes.
While the wings are broiling, combine the vinegar, red pepper flakes, and honey in a small saucepan. Heat just to a simmer for 1 minute and remove from the heat. Stir in the bourbon.
Brush the honey-bourbon glaze on both sides of wings. Return them to the oven and broil for 5 minutes. Brush the wings again on both sides, turn them, and broil for 5 minutes longer. Remove from the oven and brush again with the remaining glaze. Serve hot.