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Spicy Maple Chicken Wings Recipe
Spicy Maple Chicken Wings Recipe photo by Taste of Home

Spicy Maple Chicken Wings Recipe

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“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
MAKES:26 servings
TOTAL TIME: Prep: 20 min. Cook: 10 min./batch
MAKES: 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

Nutritional Facts

1 chicken wing with about 2 teaspoon sauce equals 161 calories, 13 g fat (4 g saturated fat), 26 mg cholesterol, 89 mg sodium, 7 g carbohydrate, trace fiber, 5 g protein.


  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.
Originally published as Spicy Maple Chicken Wings in Simple & Delicious July/August 2009, p47

Medium-Bodied White Wine

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

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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."

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