|Nutrition Facts (per serving)|
|Servings: 10 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||47%|
|Saturated Fat 13g||65%|
|Total Carbohydrate 43g||15%|
|Dietary Fiber 1g||3%|
|Total Sugars 25g|
|Vitamin C 5mg||24%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chicken wings may have started out as a spicy appetizer served with blue cheese and celery sticks, but these once rejected chicken parts now come dressed with a wide range of flavors, from barbecue to Asian-inspired. In this recipe, maple syrup and brown sugar add a bit of sweetness to teriyaki and soy sauces, making for a chicken wing with a complex taste. These wings are also baked instead of fried, offering a healthier alternative to what is often a high-fat dish.
This recipe comes together quickly: The wings are trimmed, the sauce ingredients are mixed together and poured over, and then the wings are baked until browned and cooked through. You will want to turn them over a few times while they cook to make sure both sides get nice and crispy.
The sauce is a nice combination of salty and sweet; maple syrup and brown sugar combine with soy sauce and teriyaki sauce, along with garlic, green onion, and a dash of cayenne pepper to give it some spice if you like.
These wings make a great holiday hors d'oeuvre or game-day snack and will feed 10 to 12 people as an appetizer. You can also serve these Asian-flavored maple wings as a fun family meal with french fries and a salad.
4 pounds chicken wings
1 cup dark or grade B maple syrup
1/2 cup brown sugar, packed
2 cloves garlic, finely minced
3 medium green onions, chopped
1/3 cup reduced-sodium soy sauce
1/3 cup teriyaki sauce
1/4 teaspoon freshly ground black pepper
1 dash cayenne pepper, optional
Fresh cilantro, sesame seeds, or chopped green onions, for garnish
Steps to Make It
Gather the ingredients. Preheat the oven to 350 F.
Place a large disposable baking pan on a large foil-lined baking sheet. If you don't have a disposable pan, line the bottom and sides of a large baking pan with heavy-duty aluminum foil.
Using kitchen shears, cut the tips off of the chicken wings; discard the tips. Cut each trimmed wing into 2 pieces at the joint, separating the drumette from the wingette.
In a large cup or small bowl, combine the maple syrup, brown sugar, garlic, green onions, soy sauce, teriyaki, black pepper, and cayenne if using.
Arrange the chicken wing pieces in the prepared baking pan and pour the sauce over them.
Bake the wings for 1 hour, turning 3 to 4 times.
Increase the oven temperature to 400 F and bake for 20 to 30 minutes longer, turning the wings every 10 minutes to brown evenly.
Remove the wings to a serving dish and garnish with chopped cilantro, sesame seeds, or chopped green onion.