Maple Hot Sauce Wings
This recipe is an oldie but a goodie, and we’re bringing it back one more time because everyone deserves to enjoy what happens when you combine the rich flavors of good maple syrup and hot sauce and butter and chicken wings. Oprah shows up and tells you that you’re doing good enough and you need to give yourself a break, pal. Just kidding. These aren’t that good. But they ARE VERY GOOD.
This is a great recipe for beginner cooks! It’s got like six ingredients, requires no fancy tools, and can be done in under half an hour (excluding marinating time). It’s the quickie of recipes, truly, which is probably why so many of our friends IRL have made them and tell us over and over how good they are. Just please be careful with your broiler—these things get v v v hot!!!
You can see the very very cute and sweet and fun (cause we had the time then) original blog post Matt wrote about these wings right here, but this recipe below is the new and improved version!
We’ll be making this Wednesday (September 19th) on Instagram live at 8 pm EST. Join us!
And here ya go!
Important note: this recipe requires the chicken to marinate for 30 minutes to overnight, so if you’re making this live with us on Wednesday, make sure you’ve got your chicken wings in the marinade before 8 pm EST!
Maple Hot Sauce Wings
serves 2 as a meal or 4 as a snack + takes 35 minutes (excluding marinate time) + costs about $15
1/2 cup unsalted butter, melted
1 cup maple syrup (use the good stuff!)
3/4 cup hot sauce (we highly recommend Crystal brand, which is pretty mild)
2 garlic cloves, minced
2-3 lbs chicken wings (or drumettes)
Green onion, sesame seeds, and celery for garnish
Baking sheet with a lip***
Tongs (a fork would do)
Whisk (honestly a fork would do here too)
Large mixing bowl
In a large mixing bowl, whisk together the butter, syrup, hot sauce, and minced garlic. Pour half of this mixture into a separate bowl or zip-top bag and place in the fridge for later.
Add the chicken to the bowl with the marinade, and toss to evenly coat the wings. Seal with plastic wrap (alternatively, transfer the wings to a large zip-top bag) and refrigerate for 30 mins to overnight. The longer it marinates the better the flavor!
Once you’re ready to make the wings, remove them from the fridge and set aside to come down a bit to room temperature.
Bring the reserved sauce to a simmer in a saucepan over medium-high heat. Simmer until thick and syrupy, about 7 minutes, watching closely that it doesn’t burn, stirring often. Once it has reduced by about half, transfer to a heat-proof mixing bowl large enough to fit all of your chicken. Set aside.
Place your oven rack in the upper-middle part of your oven (we go about three from the top) and turn the broiler to high.
Line your baking sheet with aluminum foil and place the wings evenly with the skin side down, making sure to leave a little space between each wing (you can do these in batches if you don’t have a big enough baking sheet).
Broil for 6-8 minutes, and then remove pan from oven, use tongs to flip each wing, and broil for another 5 minutes. All broilers vary, sometimes greatly. So use your eyes over your timer to tell doneness! We want the wings to begin to brown a bit before you do the first flip, and then you want to broil them just until they are golden brown with crispy skin before removing from the oven. Check the meatiest wing for doneness in the center (no pink!) before removing the pan entirely.
Remove from the oven, toss in the sauce, and top with green onion, sesame seeds, and celery, if desired.
Make sure you use a baking sheet with a slight lip so that no oil from the chicken runs off in the oven (this can cause a big ol fire!!!).
We’re using aluminum foil here because our broiler is also the gate to hell and if we put parchment paper in there it gets awfully close to burning.