Maple-Sriracha Glazed Chicken Wings
These sweet-meets-spicy chicken wings are tossed in salt, pepper, and garlic powder to boost their flavor, then basted with sriracha, maple, and soy sauce.
Maple-Sriracha Glazed Chicken Wings
Photo Credit : Styled and photographed by Liz NeilyHere’s a New Englander’s take on hot wings (hint: there’s maple syrup involved). The chicken wings are tossed in salt, pepper, and garlic powder to boost their flavor, then basted with sriracha, maple, and soy sauce. Use as much or as little sriracha as you can handle (we say go for the full four tablespoons).
Recipe from Yankee’s January/February 2023 issue.
For the Chicken
Ingredients
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
2 pounds chicken wings and drumettes, patted dry
Chopped cilantro, for garnish
Instructions
Prepare the wings: In a small bowl, stir together the salt, pepper, and garlic powder. In a large bowl, toss the chicken with this spice mixture. Refrigerate for 30 minutes and up to 24 hours (cover bowl if refrigerating for more than 30 minutes).
Preheat oven to 425 °F and set a rack to the upper-third position. Line a rimmed baking sheet with parchment paper or aluminum foil. Set aside and make the glaze.
Arrange the wings in a single layer on the prepared baking sheet. Set on the upper third rack and bake for 30 minutes, turning halfway through. After 30 minutes, brush the top of the wings with the glaze. Return to oven for 7 minutes. Now turn the wings over and brush the other side with the glaze. Return to oven and cook until nicely browned, 5 to 7 more minutes. Sprinkle with cilantro and serve hot.
For the Glaze
Ingredients
1/4 cup maple syrup
2-4 tablespoons sriracha
1 tablespoon soy sauce
Instructions
In a small bowl, whisk together the maple syrup, sriracha, and soy sauce. Set aside.
