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Spicy Maple Chicken Wings Recipe

Spicy Maple Chicken Wings Recipe

“My girls and I often ask my husband to make us his famous chicken wings. They’re sweet, yet spicy, and we love ’em!” Dona Hoffman — Addison, Illinois
TOTAL TIME: Prep: 20 min. Cook: 10 min./batch YIELD:26 servings


  • 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.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.

Nutritional Facts

1 each: 161 calories, 13g fat (4g saturated fat), 26mg cholesterol, 89mg sodium, 7g carbohydrate (6g sugars, 0g fiber), 5g protein .

Reviews for Spicy Maple Chicken Wings

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Reviewed Jul. 24, 2016

"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!"

Reviewed Jul. 10, 2016

"This is now my favorite sauce for wings !!! Thank-you for sharing"

Reviewed Jan. 1, 2013

"Delicious combination of flavors!"

Reviewed Jun. 22, 2011

"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."

Reviewed Jun. 6, 2011

"These were different. I used less butter and substituted a buffalo wing sauce for 1/2 the hot sauce and butter."

Reviewed Feb. 19, 2011

"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."

Reviewed Jan. 10, 2011

"Very Good I wanted to taste more of the maple so I used 1 Cup."

Reviewed Nov. 1, 2010

"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."

Reviewed Jun. 25, 2009

"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."

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Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer