Maple Glazed Hot Wings Recipes

MAPLE CHICKEN WINGS

Steps:

• Preheat oven to 350 degrees F.
• Cut off chicken wing tips and snip the skin between the joints. Place 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.
• After 1 hour, increase the oven temperature to 425 degrees F. Turn wings to coat evenly and cook an additional 45 minutes.

MAPLE-GLAZED CHICKEN WINGS

Steps:

• Cut chicken wings into three sections; discard wing tip section. In a large resealable plastic bag, combine remaining ingredients. Set aside 1 cup for basting and refrigerate. Add chicken to remaining marinade. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 12-16 minutes, turning occasionally. Brush with reserved marinade. Grill or broil, uncovered, for 8-10 minutes or until juices run clear, basting and turning several times.

MAPLE-GLAZED HOT WINGS

Steps:

• To make the rub, mix together all the ingredients in a large bowl with a large pinch of salt. Add the chicken wings and toss to coat in the spices. If you've got time, chill and marinate for up to 24 hrs.
• Heat oven to 180C/160C fan/gas 4. , transfer the wings to the tray and roast for 40-45 mins until they are cooked through. Turn the oven up to 220C/200C fan/gas 7 and roast for a further 10 mins until golden brown and crispy.
• Meanwhile, make the glaze by heating the butter, vinegar, hot sauce and maple syrup in a small saucepan. Bring to the boil over a high heat, then reduce the heat and simmer gently for 5 mins or until the glaze has thickened. Remove the wings from the oven and while they are still hot, pour over the glaze and carefully mix using a spoon to roll and coat them evenly. They should be nice and glossy. Serve with your favourite dip.

SPICY MAPLE CHICKEN WINGS

Steps:

• Cut each chicken wing into 3 sections; discard wing tip sections. , 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., 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. , Place wings in a large bowl; pour sauce over wings and toss to coat.

MAPLE AND VINEGAR GLAZED CHICKEN WINGS

Steps:

• Preheat chicken wings. Preheat the BBQ to 300 °F (150 °C) (medium-low). Rinse the chicken wings and pat dry.
• Marinate chicken wings. In a mixing bowl, stir the sugar, salt and spices to blend well. Set aside 1 tbsp (15 mL) of the spice rub and toss the remaining rub onto the chicken wings, coating well. This can be done up to 2 hours ahead of time and chilled.
• Glaze with maple syrup spice mix. Grill the chicken wings, with the lid down, for an hour, turning once. For the glaze, stir the maple syrup, vinegar and reserved 1 tbsp (15 mL)of spice rub together, adding Sriracha hot sauce to taste. Brush this over the chicken wings and BBQ them 15 minutes more.

ORANGE MAPLE GLAZED CHICKEN WINGS

Steps:

• Heat the oven to 400 degrees F.
• Pat the wings dry with paper towels,** then brush the wings with oil and season with salt and pepper.
• Line a rimmed baking sheet with aluminum foil and place a wire rack on it. Set the wings on the rack in a single layer and bake for 40 minutes.
• Meanwhile combine maple syrup, juice, butter, salt, red pepper flakes and cloves in a saucepan and simmer until the sauce thickens (15 to 20 minutes).
• Take the wings out of the oven, brush with the glaze, return to the oven and bake for another 10 minutes. Check that the internal temperature of the wings has reached 165 degrees F. to make sure the wings are fully cooked.
• Spoon more glaze on, then sprinkle with green onion (if using) and serve.

BAKED MAPLE AND CHIPOTLE WINGS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a large baking sheet.
• Whisk cornstarch, chipotle pepper, and salt together in a large bowl. Place chicken wings into the chili mixture; stir until wings are evenly coated. Arrange wings about an inch apart on the prepared baking sheet.
• Bake in the preheated oven until golden on top, about 30 minutes; turn wings over and bake an additional 20 minutes.
• Remove wings from oven; drizzle with maple syrup. Return wings to the oven and bake until deeply golden, about 10 minutes more.

HOT WINGS IN A SWEET AND SPICY GLAZE RECIPE

Steps:

• For the marinade, heat apple juice in a saucepan, then add the sugar, vinegar, chilli flakes, salt and black pepper. Remove from the heat and add a litre of water. Place the marinade in a large, non-metallic container, and add the chicken wings, then stir well and leave in the fridge overnight to marinate.
• Preheat the oven to 220°C. Remove wings and discard marinade. Spread wings on a baking sheet and drizzle with a little olive oil. Bake for 15-20 mins until cooked through.
• Meanwhile, prepare the hot sauce by mixing together all the hot sauce ingredients. Take the wings out of the oven, toss them in the hot sauce, and return to the oven for a further 10-12 mins.
• For the dipping sauce, mix together all ingredients and season well to taste. Once ready, arrange the chicken wings on a platter and serve with the sauce on the side.