Maple Sriracha Baked Chicken Wings
Maple Sriracha Baked Chicken Wings are all that: baked (meaning healthier than fried), chicken (meaning lighter than beef), maple (meaning sweet as me) and Sriracha (meaning spicy as me). See? You get everything you want in a chicken wing!!
But, seriously, these are some addictively crazy wings! I’m not a huge fan of spicy foods, but the Sriracha neutralizes somewhat when combined with the maple syrup to give you a a zesty, tangy glaze for these wings.
And, really, baking is the only way to go. I can’t tell you when the last time was that I fried anything. Eggplant: baked. Meatballs: baked. Chicken Wings: baked. Why would I fry, when I can just as easily bake them and get the same crispiness without all of the health issues that come with frying.
These are great served as an appetizer at a cocktail party or as a main course with a Citrus Avocado Salad on the side. Either way, you won’t be able to eat just one!
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Maple Sriracha Baked Chicken Wings
Makes: 6-8 servings
Prep Time: 15 minutes
Bake Time: 40 minutes
Total Time: 55 minutes
Ingredients
- 1 & 1/4 cups all-purpose flour
- 1 tsp brown sugar
- 1 tsp ground ginger
- 1 tsp paprika
- 1 tsp Kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper
- 2 eggs
- 2 tbsp water
- 3 pounds chicken wings, split, wing-tip removed
- 2 tbsp melted butter
Maple Sriracha Sauce:
- 1/4 cup butter
- 2 garlic cloves, mined
- 3/4 cup maple syrup
- 2 tbsp Sriracha sauce
Instructions
Pre-heat the oven to 400°F. Line a baking sheet with aluminum foil and place a cooling rack on top of the baking sheet for the wings to cook on. Coat the cooling rack with nonstick cooking spray.
In a large bowl, combine flour, brown sugar, ground ginger, paprika, salt, black pepper and cayenne pepper.
In medium bowl, whisk together eggs and water.
Dredge chicken wings in flour mixture and shake off excess. Dip in egg mixture, letting the excess drip off before dropping back in the flour mixture for a final coat, making sure the chicken wings are coated all over.
Place on prepared rack and drizzle with 2 tablespoons of melted butter. Bake for 20 minutes, flip wings over and continue to bake 20 minutes more, until wings are golden and cooked through.
In the final 10 minutes of the wings cooking, prepare the maple Sriracha sauce. In a small saucepan, melt butter over medium heat. Add minced garlic, cooking for 1 minute until softened. Stir in maple syrup and Sriracha sauce and bring to a boil. Reduce heat to low and simmer for 5 minutes or until sauce has thickened slightly. Remove sauce from heat.
Place cooked wings in a large bowl and toss with enough sauce to coat them well. Serve with extra sauce.
Recipe from Lick your Plate
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