Spicy Maple Chicken Wings
Total TimePrep: 20 min. Cook: 10 min./batch
Makesabout 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 NoteUncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Nutrition Facts1 each: 161 calories, 13g fat (4g saturated fat), 26mg cholesterol, 89mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 5g protein.
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.
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!
Jul 10, 2016
This is now my favorite sauce for wings !!! Thank-you for sharing
Jan 1, 2013
Delicious combination of flavors!
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.
Jun 6, 2011
These were different. I used less butter and substituted a buffalo wing sauce for 1/2 the hot sauce and butter.
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.
Jan 10, 2011
Very Good I wanted to taste more of the maple so I used 1 Cup.
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.
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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