Combine all marinade ingredients except the chicken in a bowl, stir until combined.
Toss the chicken in the marinade until coated. (I like to do this step in a ziplock bag instead of a bowl.)
Refrigerate and let rest at least 30 minutes, but up to a few hours.
Preheat oven to 450 F.
Over medium heat in a medium saucepan, boil 1/2 cup Bourbon until most of the liquid has evaporated, about 3-4 minutes.
Whisk in remaining 1/4 cup Bourbon, honey, vinegar, ketchup, and hot sauce. Stirring occasionally, bring mix to a boil, then reduce heat and simmer until sauce thickens slightly, about 5 minutes. Keep warm and let rest while chicken is baking.
Bake chicken until golden and juice is clear when the thickest part is cut to the bone, about 20 minutes.
Remove chicken from oven and brush on sauce.
Bake 5-10 minutes more to thicken the sauce and glaze it on.