Spicy Maple Chicken Wings
Total TimePrep: 20 min. Cook: 10 min./batch
Makesabout 2 dozen
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.
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!
This is now my favorite sauce for wings !!! Thank-you for sharing
Delicious combination of flavors!
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.
These were different. I used less butter and substituted a buffalo wing sauce for 1/2 the hot sauce and butter.
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.
Very Good I wanted to taste more of the maple so I used 1 Cup.
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.
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.