Sticky Maple Garlic Chicken Wings

• 24 chicken wings
• 1/2 cup maple syrup
• 1/4 cup soy sauce
• 3 tablespoons rice vinegar
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• Salt to taste
• Vegetable oil for frying

Steps

1. 1 Pat chicken wings dry with paper towels and season lightly with salt.
2. 2 Heat oil in a large skillet or pot over medium heat. Fry wings until golden and cooked through, about 10 minutes per side. Drain on paper towels.
3. 3 In a saucepan, combine maple syrup, soy sauce, rice vinegar, minced garlic, smoked paprika, and red pepper flakes. Bring to a simmer over medium heat.
4. 4 Toss the fried wings in the maple garlic glaze until well coated.
5. 5 Transfer wings to a baking sheet and broil for 2-3 minutes, watching closely to avoid burning, for an extra caramelized finish.
6. 6 Serve immediately and enjoy!

Equipment

• Large skillet or pot
• Baking sheet
• Tongs

Variations

• Add a splash of hot sauce to the glaze for extra heat.
• Use honey in place of maple syrup for a honey garlic version.

Substitutions

• Substitute coconut aminos for soy sauce to keep it gluten-free.
• Use butter in place of some of the maple syrup for a richer flavor.

Pairings

• Cold beer or a crisp white wine.
• Cornbread or garlic bread.

Nutrition

Tips

• For crispier wings, you can bake them at 400°F for 45 minutes before frying.
• If you prefer not to deep fry, bake the wings after tossing them in the glaze.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

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

Serving Suggestions

• Serve with celery sticks and carrot sticks.
• Pair with a classic blue cheese or ranch dipping sauce.

FAQ