Maple + Crystal Hot Sauce Baked Chicken Wings

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Y'ALL. This is Matt, and I just want to start out by thanking you from the deepest reaches of my lukewarm heart for making this post possible. Here's the thing: this is the absolute best thing Beau makes. He first started making this back when we were in college living in a very dingy apartment and, I don't know, something about the soul-crushing boredom of home life inspired an *actual* stroke of genius and Beau just thought to mix maple syrup and Crystal hot sauce with a bit of butter. And we happened to have some chicken. And then it was an immediate house favorite.

But do you wanna know how long it's been since he made this for dinner? Go ahead guess. Like how long do you think he'd be capable of fighting off weekly requests, knowing all the while that I'm agonizing in want of this perfect delicacy? It couldn't be that long right?

Well, its been two years. Two. Damn. Years. 

I tried using flattery, I tried crying and begging--none of that worked. So I played my ace of spades. It basically went like:

BEAU: Any ideas for dinner this week?

MATT: Maple Crystal chicken? [my answer whenever he asks]

BEAU: No, something new.

MATT: But what if... we made a post about it?

BEAU: *finally caught with no escape*

So thank you, thank you, thank every single one of you who's reading this. Sleep soundly tonight knowing you're the sole reason I have any joy today. I wish I could say I saved any of these wings to share, but are you fucking kidding me? Def ate all of them already BYE. Just kidding, love you guys, there's a recipe below to bring this kinda joy into your own home!

Maple Crystal Chicken Wings

Prep: 10 min // Inactive prep: 1hr-overnight // Cook time: 20min
serves 2 - 4, or double the recipe to serve just one Matt


  • 3 lbs chicken wings or drumettes, or a combo of both
  • 1 cup maple syrup (we used Grade B, but really any maple syrup will do)
  • 3/4 cup Crystal hot sauce*
  • 1/2 cup butter, melted
  • 2 large cloves garlic, minced
  • Celery for garnish and snacking
  • Green onion + sesame seeds for garnish
  1. Let chicken sit out on the counter for about half an hour before placing in the marinade, to get the surface of the skin down to room temperature and preventing the butter for glooping up and failing to coat it all evenly.
  2. In a medium bowl, whisk together the maple syrup, hot sauce, butter and garlic and pour half of the liquid into a separate mixing bowl.
  3. Place the chicken in one of the bowls of liquid and toss to coat evenly before covering with plastic wrap and letting marinate in the fridge for half an hour to overnight.
  4. When you're about ready to make the wings, place an oven rack at the highes position (it should be about 4" from the top of the oven) and turn the oven broiler onto high. 
  5. While the chicken is marinating, bring the remaining half of the liquid to a simmer in a medium saucepan over medium-high heat. Simmer until thick and syrupy, about 10 minutes. Once it has reduced by about half transfer back to a heat proof mixing bowl.*
  6. Line a baking sheet with aluminum foil and place the chicken evenly on top, shaking off the excess marinade before arranging on the baking sheet.
  7. Broil for 12 minutes, and then flip and broil for ten more minutes.
  8. Remove from oven and toss in sauce, place on serving platter and top with sesame seeds, green onion, and celery slices. Serve immediately.

Notes from Beau:

* We are really huge fans of Crystal hot sauce because it has a weirdly large amount of vinegar for the spice-level, which makes it a good fit for adding a tang to stuff without actually making it super spicy. However, unless you live in the deep south you probably can't find it? I'm assuming? Anyway, a suitable replacement would be the original Tabasco, but use a little less and taste the marinade (before the raw chicken goes in!) to make sure it's not too hot.

* When reducing the sauce for the wings, watch closely to make sure you don't burn the sauce. Once you've got frequent tight bubbles coming to the surface that don't pop immediately and have a seemingly firm film of sauce, it's about time to take it off the heat. The sauce thickens as it cools. 

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