Spicy Maple Chicken Wings (Print Version)

Sticky, spicy maple-glazed wings with sweet heat—ideal for sharing at holiday feasts or casual celebrations.

# Components:

→ Poultry

01 - 3.3 lbs chicken wings, split with tips removed

→ Marinade & Glaze

02 - 1/4 cup pure maple syrup
03 - 2 tablespoons soy sauce (use gluten-free if preferred)
04 - 2 tablespoons Sriracha or hot sauce
05 - 2 tablespoons unsalted butter, melted
06 - 2 tablespoons apple cider vinegar
07 - 1 tablespoon olive oil
08 - 3 cloves garlic, minced
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground black pepper
11 - 1/2 teaspoon fine sea salt

→ Garnishes

12 - 2 tablespoons green onions, sliced
13 - 1 tablespoon toasted sesame seeds (optional)

# Method:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil and arrange a wire rack on top.
02 - Pat chicken wings thoroughly dry using paper towels and place in a spacious mixing bowl.
03 - Combine maple syrup, soy sauce, Sriracha, melted butter, apple cider vinegar, olive oil, minced garlic, smoked paprika, black pepper, and salt in a separate bowl; whisk until smooth.
04 - Pour half the prepared marinade over wings and toss to coat evenly. Reserve the remaining marinade for glazing.
05 - Arrange wings in a single layer on the rack and bake for 25 minutes.
06 - Remove wings from oven, brush with half of the reserved marinade, flip, and coat the other side.
07 - Return wings to the oven and bake for an additional 15 minutes, until golden, sticky, and cooked through (internal temperature should reach 165°F).
08 - Transfer wings to a serving platter. Drizzle with any remaining glaze and garnish with sliced green onions and sesame seeds before serving.

# Expert Advice:

01 -
  • Uses basic pantry staples you likely already have
  • Ready to serve in under an hour for quick gathering prep
  • No frying needed for less mess still crisp and flavorful
  • Great for both gluten free and regular diets
02 -
  • High protein appetizer that truly satisfies a crowd
  • Gluten free adaptable with a simple soy sauce swap
03 -
  • For seriously crisp skin always use a rack Never overcrowd the pan so every wing crisps up evenly
  • If you want a smokier finish a quick burst under the broiler at the end adds barbecue flavor My kids know it is wing night from the smell of garlic and maple wafting through the kitchen

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