Extra crispy baked chicken wings are coated in a sweet and tangy Memphis-style barbecue sauce flavored with pure maple syrup! Serve these wings at your next game day party or for any occasion and watch how fast they disappear!
In the South, we love our barbecue, especially here in Memphis - one of the top barbecue capitals of the country! These wings are coated in a Memphis-style barbecue sauce that is the perfect balance of sweet and tangy. These wings are Super Bowl party approved and will not last long!
Memphis barbecue is famous for the dry-rub preparation of meats, but you can also find a large population of Memphians who prefer a sweet and tangy vinegar-based barbecue sauce, like the one in this recipe, slathered on their grilled meats. These wings are baked in the oven but are so crispy you will think they are fried, thanks to an unexpected ingredient - baking powder!
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Ingredients Needed to Make This Recipe
- Twelve chicken wings. Discard the tips of the wings and cut them into drumettes and flats. You will have a total of 24 wing portions.
- Baking powder. This ingredient is used to coat the wings in before baking and gives them a super crispy exterior!
- Salt, black pepper, and garlic powder. The wings are seasoned with these spices before baking
Maple Barbecue Sauce
- Tomato sauce. This recipe calls for 2 cups of canned tomato sauce.
- ¼ cup of apple cider vinegar. The vinegar gives the barbecue sauce a delicious tanginess characteristic of Memphis-style barbecue sauce.
- ¼ cup of pure maple syrup. Maple syrup gives the sauce a rich caramel-like sweetness and pairs beautifully with the other flavors. Be sure to use pure syrup and not maple flavored syrup. This brand is one of my favorites.
- 2 tablespoons of Worcestershire sauce. This ingredient adds depth and complexity to the sauce. Lea & Perrins is my favorite!
- 1 teaspoon of whole grain mustard. A small amount of whole grain mustard goes a long way in this sauce and adds a tangy, peppery bite. You can also use dijon or yellow mustard if you do not have whol grain mustard.
- 2 teaspoons of liquid smoke. This ingredient adds a delicious smoky flavor that you would get from grilled wings.
- 2 tablespoons of dark brown sugar. The dark brown sugar adds another caramel-like sweet note to the sauce.
- 1 tablespoon dark molasses. The molasses adds depth and a hint of bitterness and sweetness to th sauce. You can also use light molasses, which is sweeter. Do not use blackstrap molasses, which is too intense. I recommend Brer Rabbit Full Flavored Molasses.
- Salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. These spices help create a delicious flavor profile in the barbecue sauce.
How to Make These Wings
- Preheat your oven to 425 degrees Fahrenheit (218°C). Line a large baking sheet with aluminum foil, place a baking rack on top of the foil-lined sheet, and spray the rack with nonstick cooking spray. Set the baking sheet aside.
- Place your chicken wings in a large mixing bowl and sprinkle them with salt, garlic powder, black pepper, and baking powder. Use your hands to toss the wings and ensure the wings are completely coated in the baking powder. You may wear gloves if you like.
- Place the wings on the prepared baking sheet, leaving some space between each wing. Bake the wings in the prepared oven for 40-50 minutes, until they are very crispy.
- While the wings are baking prepare your barbecue sauce. In a medium saucepan, cook the chopped onion in a tablespoon of butter over medium-high heat until softened, about 3-5 minutes.
- Add the garlic, tomato sauce, vinegar, maple syrup, Worcestershire sauce, salt, pepper, garlic powder, onion powder, paprika, cayenne, mustard, and liquid smoke and stir everything together with a wooden spoon.
- Reduce the heat to medium-low and simmer the sauce, covered, for 20-25 minutes, stirring occasionally, until all the flavors have come together and the sauce has thickened.
- Remove the wings from the oven and transfer them to a large mixing bowl using silicone-tipped kitchen tongs. Pour the sauce over the wings in the bowl and gently toss the wings with gloved hands or tongs, being sure to coat all the wings in sauce.
- Using the tongs, transfer the wings to a serving dish. Serve the wings with a side of ranch for dipping if desired. Enjoy!
Variations and Substitutions
These crispy baked chicken wings can be coated in any sauce flavor or spice rub you prefer! Try them with some of these delicious flavor combinations:
- Buffalo sauce
- Lemon pepper rub
- Galic parmesan sauce
- Maple chipotle sauce
- Jerk spice rub
- Terriyaki sauce
- Garlic butter sauce
- Barbecue dry rub
Make-Ahead and Storing Instructions
You can bake these chicken wings a day ahead of time, store them in an airtight container in the refrigerator, and coat them in the sauce the day you'd like to serve them. Just reheat the wings in the oven for about 10-15 minutes before coating them in the sauce.
You can also prepare the sauce a day or two ahead of time and store it in an airtight container in the refrigerator until the day you'd like to serve the wings. The sauce can be reheated in the microwave or on the stovetop.
Leftover wings can be stored in a zip-top bag or an airtight container in the refrigerator for up to five days.
A Few Notes for Making This Recipe
- Do not skip the baking powder if you want extra crispy wings. The baking soda draws any moisture left in the wings to the surface, resulting in an extra crispy texture. You can forego the baking powder if you prefer, just note that the wings will not be as crispy.
- Do not use baking soda instead of baking powder! This is the biggest mistake you could make in preparing these wings. Baking soda will give these wings an awful weird flavor and texture - just don't do it!
- Cook the wings on a baking rack (also referred to as a cooling rack) placed on top of the foil-lined baking sheet for the crispiest texture. The baking rack allows air to circulate all around the wings, crisping all sides. If you do not have a baking rack, you can cook the wings directly on the foil-lined bakig sheet, flipping them halfway through the cooking time.
Recommended Tools for This Recipe
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- Crispy Smashed Potatoes with Creole Sauce
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📖 Recipe
Crispy Maple Barbecue Glazed Wings
Extra crispy baked chicken wings are coated in a sweet and tangy Memphis-style barbecue sauce flavored with pure maple syrup! Serve these at your next game day party or for any occasion and watch how fast they disappear!
Ingredients
- 12 chicken wings tips removed, cut into 24 drumette and flat portions
- 1 tablespoon baking powder NOT baking soda!
- ¼ teaspoon salt
- ½ teaspoon cracked blacked pepper
- ½ teaspoon garlic powder
Maple Barbecue Sauce
- 1 tablespoon butter unsalted
- ¼ cup yellow onion finely chopped
- 2 cloves fresh garlic minced
- 2 cups tomato sauce
- ¼ cup apple cider vinegar
- ¼ cup of pure maple syrup not maple-flavored syrup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon whole grain mustard
- 2 tablespoons dark brown sugar
- 1 tablespoon dark molasses not blackstrap molasses
- ¼ teaspoon salt
- ½ teaspoon cracked black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- 2 teaspoons liquid smoke
Instructions
- Preheat your oven to 425 degrees Fahrenheit (218°C). Line a large baking sheet with aluminum foil, place a baking rack on top of the foil-lined sheet, and spray the rack with nonstick cooking spray. Set the baking sheet aside.
- Place your chicken wings in a large mixing bowl and sprinkle them with salt, black pepper, and baking powder. Use your hands to toss the wings and ensure the wings are completely coated in the baking powder. You may wear gloves if you like.
- Place the wings on the prepared baking sheet, leaving some space between each wing. Bake the wings in the prepared oven for 40-50 minutes, until they are very crispy.
- While the wings are baking prepare your barbecue sauce. In a medium saucepan, cook the chopped onion in a tablespoon of butter over medium-high heat until softened, about 3-5 minutes.
- Add the garlic, tomato sauce, vinegar, maple syrup, Worcestershire sauce, mustard, brown sugar, molasses, salt, pepper, garlic powder, onion powder, paprika, cayenne, and liquid smoke and stir everything together with a wooden spoon.
- Reduce the heat to medium-low and simmer the sauce, covered, for 20-25 minutes, stirring occasionally, until all the flavors have come togetehr and the sauce has thickened.
- Remove the wings from the oven and transfer them to a large mixing bowl using silicone-tipped kitchen tongs. Pour the sauce over the wings in the bowl and gently toss the wings with gloved hands or tongs, being sure to coat all the wings in sauce.
- Using the tongs, transfer the wings to a serving dish. Serve the wings with a side of ranch for dipping if desired. Enjoy!
Notes
- DO NOT use baking soda instead of baking powder!
- Dijon or yellow mustard can be used if you do not have whole grain mustard.
- You can also use light molasses, but do not use blackstrap molasses, which is too intense.
- Adjust the amount of cayenne pepper according to your spice level preference.
- Leftover wings can be stored in a zip-top bag or an airtight container in the refrigerator for up to five days.
Nutrition
Serving: 2wingsSodium: 604mgCalcium: 82mgSugar: 8.8gFiber: 1gPotassium: 389mgCholesterol: 41mgCalories: 214kcalSaturated Fat: 3.5gFat: 11.8gProtein: 10.5gCarbohydrates: 16.7gIron: 1mg
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