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!
Servings: 24 wings
Calories: 214kcal
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: 2wings | Calories: 214kcal | Carbohydrates: 16.7g | Protein: 10.5g | Fat: 11.8g | Saturated Fat: 3.5g | Cholesterol: 41mg | Sodium: 604mg | Potassium: 389mg | Fiber: 1g | Sugar: 8.8g | Calcium: 82mg | Iron: 1mg