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Spicy Maple Chicken Wings

“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
    about 2 dozen


  • 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.
Editor's Note
Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Nutrition Facts
1 each: 161 calories, 13g fat (4g saturated fat), 26mg cholesterol, 89mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 5g protein.

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Average Rating:
  • JMartinelli13
    Oct 10, 2016

    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.

  • Jacalynrose
    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!

  • harleygalnc
    Jul 10, 2016

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

  • SDSaylor
    Jan 1, 2013

    Delicious combination of flavors!

  • angelasandoval
    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.

  • kay52178
    Jun 6, 2011

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

  • justmbeth
    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.

  • Desire_WV
    Jan 10, 2011

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

  • obsessedwithfood
    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.

  • SaraMarx
    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.