Maple Sriracha Chicken Wings

$- 2 lbs chicken wings - 1/2 cup pure maple syrup - 1/4 cup Sriracha sauce - 2 tablespoons soy sauce (or tamari for gluten-free) - 2 teaspoons garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 tablespoon sesame seeds (optional) - 2 green onions, chopped When I create Maple Sriracha Chicken Wings, I rely on a few key ingredients. The star is always the chicken wings; they soak up all the flavors. I use pure maple syrup for sweetness. This syrup balances the heat from Sriracha sauce. The Sriracha gives the wings their signature kick. Next, I add soy sauce for depth. Garlic powder and onion powder enhance the flavor base. Smoked paprika adds a subtle richness. I always adjust salt and pepper to taste. For garnishes, sesame seeds add a nice crunch. Chopped green onions bring freshness and color to the dish. Together, these ingredients make a flavor-packed experience. {{ingredient_image_1}} - Preheat the oven to 400°F (200°C). - Line a baking sheet with foil and place a wire rack on top. I always start with the oven. Preheating it is key to crispy wings. The wire rack helps the hot air flow around the wings. This makes them cook evenly. - Combine all marinade ingredients in a mixing bowl. - Whisk until completely smooth. Now, let’s make the marinade. In a big bowl, mix the maple syrup, Sriracha sauce, soy sauce, garlic powder, onion powder, and smoked paprika. Add salt and pepper to taste. Whisk it all together until smooth. This sweet and spicy sauce gives great flavor to the wings. - Coat wings in marinade and let sit for at least 30 minutes. - Arrange wings on wire rack and bake for 40-45 minutes. Next, add the chicken wings to the bowl. Toss them well in the marinade. Make sure they are fully coated. Let them marinate for at least 30 minutes. If you have more time, letting them sit overnight adds even more flavor. After marinating, take the wings and arrange them on the wire rack. Keep them in a single layer. This helps them get crispy. Bake for 40-45 minutes. Flip them halfway through for even cooking. You can broil them for the last few minutes for extra crispiness. Enjoy the wonderful aroma as they cook! To get crispy wings, use a wire rack. This helps air flow all around the wings. It keeps them from sitting in their own juices. Place the wings on the rack, so they cook evenly. Broiling them for 2-3 minutes at the end adds extra crunch. Just watch them closely to avoid burning. Marinating chicken wings is key for flavor. I recommend at least 30 minutes. For deeper taste, let them marinate overnight. The longer they sit, the more they soak up the marinade. You will taste the maple and Sriracha in every bite. Feel free to change the seasoning. You can add more spices to fit your taste. If you like heat, toss in chili powder or cayenne. For a sweeter touch, mix in extra maple syrup. Personalizing your wings makes them even more special. Enjoy the fun of creating your own flavor! Pro Tips Marinate Longer for Flavor: For the best flavor, marinate the chicken wings for at least 1 hour or overnight. This allows the marinade to penetrate the meat for a richer taste. Crispy Skin Trick: To achieve extra crispy skin, pat the wings dry with paper towels before marinating. Removing moisture helps them crisp up better in the oven. Broil for Finishing Touch: Broil the wings for the last 2-3 minutes of cooking. This will give them a beautiful char and enhance the flavors of the marinade. Garnish to Impress: Don’t skip the garnish! A sprinkle of sesame seeds and fresh green onions not only adds flavor but also makes your dish visually appealing. {{image_2}} You can switch up the flavor by using different hot sauces. Try using a smoky chipotle sauce for a deeper heat. If you want more sweetness, add honey to the marinade. This gives wings a nice glaze and sweet taste. For a quicker option, use an air fryer. Set it to 375°F (190°C) and cook the wings for 25-30 minutes. They will still be crispy and delicious. If you love grilling, summer is perfect for it. Just marinate the wings and grill them over medium heat. Flip them until they are cooked through and charred. Want a fresh twist? Add citrus zest like lemon or lime to the marinade. This adds brightness and balances the heat. You can also mix in fresh herbs like cilantro or parsley. This gives the wings a nice herbal note and makes them even tastier. To store leftover wings, let them cool first. Place the wings in an airtight container. If you have sauce left, store it separately to keep the wings crispy. They can last up to three days in the fridge. For longer storage, freeze the wings. Use a freezer-safe bag or container. Make sure to remove as much air as possible to prevent freezer burn. You can freeze them for up to three months. When ready to eat, thaw them in the fridge overnight. To reheat wings, use the oven for the best results. Preheat the oven to 350°F (175°C). Place the wings on a baking sheet and cover them with foil. Heat for about 15-20 minutes. Remove the foil for the last 5 minutes to crisp them up. You can also use an air fryer for quick reheating. Set it to 350°F (175°C) and heat for about 5-10 minutes. Enjoy those wings just like they were fresh! Yes, you can use frozen chicken wings. Just remember to thaw them first. Thawing helps the wings absorb the marinade better. You can thaw them in the fridge overnight or use the microwave. Avoid cooking frozen wings directly; they won’t cook evenly. I suggest marinating your chicken wings for at least 30 minutes. This gives the flavors time to soak in. For richer taste, marinate them overnight in the fridge. The longer they sit, the more flavor they’ll have. Just don’t go over 24 hours, as the meat can break down too much. You can serve many tasty sides with these wings. Consider carrot and celery sticks for crunch. A creamy ranch or blue cheese dip pairs well too. You might also enjoy some sweet potato fries or a fresh salad. These sides add balance to the spicy wings. In this article, we explored how to make Maple Sriracha Chicken Wings. We discussed key ingredients, from chicken wings to flavor boosters like garlic and smoked paprika. I shared preparation steps, including marinating and baking tips for crispy results. You learned about variations, storage, and reheating methods. Now, enjoy crafting your own wings. Mix flavors and find your favorite twist. With these tips in hand, you’ll create wings everyone loves. Happy cooking!$

Maple Sriracha Chicken Wings

Deliciously sticky and spicy chicken wings coated in a maple and Sriracha glaze.

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Prep Time 10

Cook Time 45

Total Time 55

Course Appetizer

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

2 lbs chicken wings
0.5 cup pure maple syrup
0.25 cup Sriracha sauce
2 tablespoons soy sauce (or tamari for gluten-free)
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
to taste salt and pepper
1 tablespoon sesame seeds (optional, for garnish)
2 green onions, chopped (for garnish)

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
In a large mixing bowl, combine maple syrup, Sriracha sauce, soy sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Whisk until smooth.
Add the chicken wings to the bowl and toss them well in the marinade until evenly coated. For best results, let them marinate for at least 30 minutes (or up to overnight in the fridge for more flavor).
Place the marinated wings in a single layer on the wire rack. Make sure they are not touching.
Bake in the preheated oven for 40-45 minutes, flipping the wings halfway through, until they are golden brown and crispy. Broil for the last 2-3 minutes for extra crispiness.
Once cooked, remove the wings from the oven and let them cool for a couple of minutes. Transfer to a serving platter.
Sprinkle sesame seeds and chopped green onions over the wings for added flavor and presentation. Serve with extra Sriracha or maple syrup on the side for dipping.

Notes

For extra flavor, marinate the wings overnight.

Keyword appetizer, chicken wings, maple syrup, Sriracha