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Spicy Maple Chicken Wings Recipe

Spicy Maple Chicken Wings Recipe

“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 YIELD: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


  • 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.

Nutritional Facts

1 each: 161 calories, 13g fat (4g saturated fat), 26mg cholesterol, 89mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 5g protein.

Reviews for Spicy Maple Chicken Wings

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JMartinelli13 User ID: 92779 255231
Reviewed 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 User ID: 8900364 251808
Reviewed 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 User ID: 607240 250265
Reviewed Jul. 10, 2016

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

SDSaylor User ID: 6784741 96560
Reviewed Jan. 1, 2013

"Delicious combination of flavors!"

angelasandoval User ID: 2401339 176223
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."

kay52178 User ID: 1593546 162802
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."

justmbeth User ID: 1196484 210306
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."

Desire_WV User ID: 5744803 142639
Reviewed Jan. 10, 2011

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

obsessedwithfood User ID: 3724663 96487
Reviewed 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 User ID: 135276 108105
Reviewed 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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