Maple Chicken Wings

I have been watching the Food Network for years. Way, way back in the day there was a show called, “Calling All Cooks” where hosts would travel around the country and visit the homes of home cooks that made something that was really outstanding. I was lucky enough to be watching one day when the cook featured was a maple syrup aficionado. He made three amazing dishes using maple syrup as one of the star ingredients. One of the recipes was called “Maple Chicken Wings” and they are divine. They are sticky, sweet and a favorite in my house. This is also a nice alternative to buffalo wings in the event you have little ones in your house that might not be able to stomach the kick that comes along with all that hot sauce.

I made these yesterday for a Superbowl party and often make these when we have people over for appetizers or when I need to bring something to a friend’s house. I have also used this exact same recipe on bone-in, skin-on chicken breasts and it works wonderfully as well. Depending on the size of the chicken you are using, I adjust the cooking time accordingly.

A couple of things to note regarding this recipe. Please use real Maple Syrup. The imitation stuff just won't work. Another thing is to use a disposable baking tray. These wings are super sticky and delicious. While they are fun to eat, cleaning up the pan these have been roasting in is a major pain in the arse.

Maple Chicken Wings (adapted closely from Paul Mayotte’s recipe)

3 to 4 pounds chicken wings (I like to use the Foster Farms brand wings as they are already trimmed of the actual wing tip)
1/3 cup teriyaki sauce
1/2 cup lite soy sauce (sometimes all I have use full strength soy sauce, because Costco sells it, so I will use 1/3 cup regular soy sauce and use ¼ cup chicken broth)
2 tablespoon minced garlic
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon black pepper
1 to 2 cups maple syrup

Preheat oven to 375 degrees F.

Place wings in disposable large baking pan. Add the maple syrup, soy sauce, teriyaki sauce, garlic, garlic powder, onion powder, and black pepper, toss to coat.

Place pan on baking sheet and bake for approximately 1 hours, tossing every 15 to 20 minutes. The liquid will gradually evaporate the longer you cook it. Your wings should have some beautiful, golden markings from baking. If they don’t just leave them in for an extra 15 minutes or so.

After one hour, if there is still a lot of liquid in the pan, I transfer the extra juices to a sauce pan for 15-20 minutes to reduce and add to the chicken wings.