The Sauce: Maple Chili Sauce – This is a sweet, sticky maple wing sauce with a little spice. The vinegar, mustard, Worcestershire and chili sauce lend some savory and bright notes to balance the sweetness.
‘Great Sauces Transform Good Food into Gourmet’
Sweet and sticky
I love wings roasted to a golden brown with various marinade and sauce profiles. Serving them with crisp vegetable sticks makes me feel better about the calories. Plus the colorful crunchiness supplies lots of texture and eye appeal. Hard to resist.This version is lightly sweet with a little heat so it’s a nice contrast to hot Buffalo Wings or spicy Barbecue style. The maple syrup creates rich browning and crispy skin. They have a different flavor spin that your guests will enjoy. But you
don’t need to wait for a big game or even a party buffet to break out a platter of wings for dinner. This time of year chicken wings are typically on sale at your local grocer for Super Bowl game gatherings. So whether your a sports enthusiast or not, roast off a platter of these Maple Chili Wings.
You may also enjoy Buffalo Wings, Teriyaki Wings and Smoky Sweet Wings. Click here for more about wings. Or try Maple Oatmeal Scones, Maple Cupcakes with Pig Candy, Maple Butter, Frosted Maple Spice Cookies, and Maple Coconut Granola.
Recipe: Maple Chili Wings
Prep Time: 5 Minutes | Cook Time: 40 Minutes | Yield: 48 Drum and Flats | Level: Easy
Ingredients
- 4 lbs split chicken wings, drums and flats
- 3/4 cup maple syrup
- 1/2 cup chili sauce
- 1/3 cup finely chopped onion
- 3 Tbsp cider vinegar
- 1 1/2 Tbsp yellow mustard
- 2 tsp Worcestershire sauce
- fresh vegetable sticks
Special Equipment – baking sheet
Instructions
1 Preheat the oven to 425 degrees. Place a baking sheet lined with non-stick foil on the bottom shelf of the oven.
2 Wash and dry the wing pieces.
3 Whisk the maple syrup, chili sauce, onion, vinegar, mustard and Worcestershire sauce in the bottom of a large bowl. Add the wings turning and stirring to coat with sauce.
4 Take the baking sheet out of the oven and line up the wings on the sheet. Place back in the oven on the bottom shelf and bake for 35-40 minutes turning the wings half way through.
5 Meanwhile, place the extra sauce left in the bowl in a large saucepan and bring to boil then simmer for 2-3 minutes. Take off the heat. Cool until the wings are roasted.
6 Take the wings out of the oven and add them to the pan with the sauce. Turn gently to coat. Serve wings with fresh vegetable sticks.
Information
Notes
Four pounds of chicken wings is about 10-12 wings depending on their size.
Make sure the wings are very dry before placing in the maple sauce. Extra drops of water will reduce browning.
Use a bottled maple syrup or make homemade syrup.
Using non-stick foil is essential as the sugar in the syrup will stick to a bare pan or regular foil and cause the skins to adhere to the pan.
Applications
Also try serving the simmered sauce on the side as a dipping sauce.
Serve with crunchy vegetables, other appetizers and cut fruit for a party buffet.
Dish Designer
- Exchange yellow for coarse mustard.
Inspiration – Saucy Cuisine Kitchen
SaucyCuisine.com
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: January 27, 2013
These don’t last long.