These Sticky Maple Chicken Wings are the perfect combination of sweet and spicy flavor! They can be served as an easy appetizer or as a main course.
Wings are a great game day recipe or a weekend lunch! These wings are made with buffalo sauce for a little added heat and maple syrup for a touch of sweetness. The flavor combo may sound kinda crazy if you’re not really a wing person but trust me… these are the bomb! These babies are incredibly crispy on the outside, yet so juicy and tender on the inside.
WHY YOU’LL LOVE THIS RECIPE
- The crispiness of the chicken wings is amazing – especially considering they’re oven baked
- This recipe is pretty easy to make with minimal effort
- They are a great game day appetizer
- These Sticky Maple Chicken wings can be prepared ahead of time
- These wings are best served immediately when they’re piping hot and super crispy.
- You can serve your wings as-is, or add a dip on the side such as ranch.
- Keep in mind that all ovens operate differently so some ovens might run hotter than others. I’d suggest cooking them for about 15-17 ish minutes and checking them half way through.
- You can flip your wings half way through if you’d like, I’ve done it both ways and each time they came out fine. I do however prefer to flip half way through for maximum crispiness on each side.
- The chicken wings are done when they’ve reached an internal temperature of 165F degrees.
- Baking the wings on a metal wire rack on top of a sheet tray catches any drippings that will fall from your wings while cooking, leaving your wings crispy on the outside.
- If your wings aren’t as crispy as you’d like then, the last thing that you can do is broil them on high for about 1-2 ish more minutes (or until they reach your desired crispiness). Just be sure to keep an eye on them so they don’t burn because things can take a turn for the worst if you’re not watching them.
HOW DO I STORE THESE WINGS?
These wings can be stored in an airtight container in the fridge for about 2 days.
CAN I MAKE THIS RECIPE AHEAD OF TIME?
Yes you can but, I prefer these wings fresh out of the oven, but you can make the wings ahead – without the sauce- then cool, cover and refrigerate for up to a day. When you’re ready to eat them you can reheat them on a wire rack over a tray for about 5-6 minutes at 400F until they’re crisp again.
CAN I COOK THESE IN THE AIR FRYER?
Yes! You will want to place wings into an air fryer basket (be careful not to overcrowd)and cook for about 20 minutes, flipping every 10 minutes at 380F or 390F degrees depending on your Air Fryer. When done, using kitchen tongs, toss the wings in the sauce and enjoy!
CAN I FRY THESE WINGS?
Sure can! In a deep frying pan, or heavy bottom pot, heat about 2 cups of cooking oil over medium heat. I typically use canola oil to fry my wings, although any oil with a high smoke point will work, such as vegetable oil or peanut oil. Just make sure you use a thermometer to make sure your frying oil is at the correct temperature. You want your oil to be somewhere between 350 and 375 degrees F. If the oil is too hot, the wings will burn before the insides cook through. If the oil is too cold, your wings may absorb excess oil and be overly greasy. Place the seasoned wings right into the oil. Fry the wings for about 7-10 minutes on one side, then turn and cook on the other side. Remove from oil and place them on a wire rack with paper towels on the bottom of the sheet tray to catch the excess oil. Let set, then dip into the sauce and serve.
CAN I USE “PANCAKE SYRUP” INSTEAD OF PURE MAPLE SYRUP?
I suggest using pure maple syrup for this Maple Chicken Wing recipe to ensure you get the best flavor!
MORE CHICKEN WING RECIPES!
- Cilantro Lime Chicken Wings
- Air Fryer Garlic Parmesan Chicken Wings
- Sweet & Spicy Sambal Chicken Wings
- Chipotle Mango Jerk Wings
Questions about these Sticky Maple Chicken Wings? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Sticky Maple Chicken Wings
For the Wings
- 2 lbs Chicken Wings (Drums and Wings)
- Kosher Salt and Black Pepper, as needed
- 1 Teaspoon Chili Powder
- 1½ Teaspoon Old Bay
- Canola Oil, enough to coat the wings
- Nonstick Cooking Spray
For the Sauce
- ½ Cup Maple Syrup
- ⅓ Cup Buffalo Sauce
- Preheat the oven to 425°F.
- Whisk all of the Sauce ingredients together in a large bowl. Set aside.
- Place a baking rack over a sheet pan and spray with nonstick cooking spray.
- In a large bowl, toss the chicken wings with canola oil and all of the spices. Place the wings in rows on the baking rack (make sure the wings come to room temperature).
- Place the wings in the oven and cook for about 15-17 minutes on each side, be sure to flip, and continue to cook the wings until golden and crispy.
- When the wings are done, remove them from the oven and place in the bowl with the sauce and toss. Enjoy!