- 3 pounds chicken wings
- Oil for deep-fat frying
- 1/2 cup butter, cubed
- 1/2 cup maple syrup
- 1/2 cup Louisiana-style hot sauce
- 1/4 cup packed brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons water
- 1-1/2 teaspoons cornstarch
- Cut chicken wings into three sections; discard wing tip sections.
- In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken, a few pieces at a time, for 8 minutes or until golden brown and juices run clear, turning occasionally. Drain on paper towels.
- In a small saucepan, melt butter. Stir in the syrup, hot sauce, brown sugar, salt and pepper. Combine water and cornstarch; stir into sauce. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Place wings in a large bowl; pour sauce over and toss to coat. Yield: about 2 dozen.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Spicy Maple Chicken Wings
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"Delicious combination of flavors!"
"The only change I made was to replace the hot sauce with Frank's Red Hot buffalo sauce (which I already had on hand). The sauce was amazing!...and there was plenty of it. I cooked 4 lbs wing drums, sauced them up good and still had 1/4 of the sauce left over. Next time, think I may just thicken the sauce a little more and baste over boneless skinless breasts (the way you'd use BBQ sauce) or use as a dipping sauce for nuggets."
"These were different. I used less butter and substituted a buffalo wing sauce for 1/2 the hot sauce and butter."
"We like things saucy, so the amt of sauce was just perfect (plus we did about 4 lbs of wings). We did add a bit more heat to suit our tastes."
"Very Good I wanted to taste more of the maple so I used 1 Cup."