Maple Sriracha Glazed Chicken Wings

• 24 chicken wings
• 1/4 cup maple syrup
• 2 tablespoons sriracha sauce
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt

Steps

1. 1 Preheat oven to 400°F.
2. 2 Pat chicken wings dry with paper towels and season with salt and pepper.
3. 3 Place wings on a wire rack over a baking sheet.
4. 4 Bake for 40 minutes, flipping halfway through.
5. 5 In a small bowl, whisk together maple syrup, sriracha, soy sauce, and garlic powder.
6. 6 During the last 5 minutes of baking, brush the wings with half of the glaze.
7. 7 Flip the wings, brush with remaining glaze, and bake for another 5 minutes.
8. 8 Serve immediately.

Equipment

• Baking sheet
• Wire rack

Variations

• Add a splash of honey for extra sweetness.
• Toss with toasted sesame seeds for a nutty finish.

Substitutions

• Use coconut aminos instead of soy sauce for a gluten-free option.
• Substitute hot sauce for sriracha if desired.

Pairings

• Coleslaw
• Cornbread

Nutrition

Tips

• For crispier wings, refrigerate them uncovered for 30 minutes before baking.
• Adjust sriracha amount to control spice level.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes.

Freezing: Freeze unglazed cooked wings in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with celery sticks and carrot sticks.
• Pair with your favorite blue cheese or ranch dip.

FAQ