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Maple-Glazed Chicken Wings

Some wonderful maple syrup I brought back from my last trip to Vermont inspired my recipe. These wings have been a hit with family and friends. They're very versatile—use them for TV snacks, hors d'oeuvres for parties or showers, or appetizers—or double or triple the recipe and make the wings a main dish you can serve with a salad or corn on the cob on the side. —Janice Henck, Clarkston, Georgia
  • Total Time
    Prep: 10 min. + marinating Grill: 20 min.
  • Makes
    20 pieces

Ingredients

  • 2 to 3 pounds whole chicken wings
  • 1 cup maple syrup
  • 2/3 cup chili sauce
  • 1/2 cup finely chopped onion
  • 2 tablespoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1/4 to 1/2 teaspoon crushed red pepper flakes

Directions

  • Cut chicken wings into three sections; discard wing tip section. In a large resealable plastic bag, combine remaining ingredients. Set aside 1 cup for basting and refrigerate. Add chicken to remaining marinade. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally.
  • Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 12-16 minutes, turning occasionally. Brush with reserved marinade. Grill or broil, uncovered, for 8-10 minutes or until juices run clear, basting and turning several times.
Editor's Note: The wings may be baked in a 375° oven for 30-40 minutes or until juices run clear.
Nutrition Facts
1 piece: 97 calories, 3g fat (1g saturated fat), 14mg cholesterol, 160mg sodium, 12g carbohydrate (10g sugars, 0 fiber), 5g protein.

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Reviews

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Average Rating:
  • Carol
    Jan 19, 2020

    Some of the best chicken wings we have ever tried and certainly the best we have ever made at home.

  • marybigelow
    Mar 21, 2017

    Excellent change of taste from just BBQ sauce. Sweet, but with just a little kick to it. However, while the sauce is a good marinade, I found it to thin for basting. I cooked the sauce on a low heat until it had reduced and thickened. Worked very well!

  • glogrizzle
    Jun 20, 2011

    This was really good- cut the recipe in half since it was just for my husband and myself.

  • Fern Roberts
    Dec 31, 2008

    Just having moved, & unable to barbeque in a recent snowstorm, I really appreciate the oven baking option; THANK YOU! (I'm about to try the Maple Glazing for dinner New Year's Eve, but with what I have recently purchased fresh: small chicken drumsticks (drumetts?)! ...As well, not having crushed red pepper flakes, I'm will substitute with red Tobasco sauce.