Spicy Maple Chicken Wings Recipe
- 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
- 1. Cut chicken wings into three sections; discard wing tip sections.
- 2. 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.
- 3. 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.
- 4. Place wings in a large bowl; pour sauce over and toss to coat. Yield: about 2 dozen.
1 each: 161 calories, 13g fat (4g saturated fat), 26mg cholesterol, 89mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 5g protein.
Reviews for Spicy Maple Chicken Wings
"I started with breaded boneless chicken strips that I baked according to the package directions. For the sauce, I split the recipe in half and put it into 2 saucepans. While I love spicy, my son doesn't. For his, I added just a few drops of the sriracha, for mine, the whole amount. I tossed my portion liberally in the sauce, he preferred a small cup so he could dip."
"This was a great recipe! My advice is to use peanut oil (makes a real difference) for frying and real maple syrup! These are by far the best wings I've ever prepared myself, and we're a real hit to my significant other, who says they are better than restaurant wings. I used siracha hot sauce and would recommend that to anyone who loves siracha. Thanks so much for the recipe!"
"This is now my favorite sauce for wings !!! Thank-you for sharing"
"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."
"There was alot of sauce leftover. May cut that in half next time or double the amount of chicken wings. Loved the flavor...sweet & spicy (although not too spicy). My family loved them. The wings were gone in no time."
"These wings were tasty but there was way more sauce than needed! I fixed 4 lbs. instead of just 3 lbs. and I would only have needed half of the sauce."
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer