Combine barbecue sauce, bourbon and Wright’s® Hickory Liquid Smoke. In small saucepan and bring to a boil over high heat. Reduce heat and simmer 5 minutes.
Arrange chicken pieces on parchment-lined baking sheet. If using large bone in breasts, you may want to cut them in half.
Brush about half of barbecue sauce all over chicken pieces.
Bake 20 minutes, remove from oven and brush with remaining barbecue sauce. Continue baking 15 to 20 minutes or until chicken is thoroughly cooked and skin is beginning to brown.
