Chicken wings are something that just isn’t going out of style…especially in the spirit of Gameday! With the College Football playoffs behind us and the Superbowl just a week away, there is no better way to celebrate the final football championship of the year than to sit down on the couch with some good, crispy chicken wings. Now, there are plenty of ways that maple can enhance any wing sauce flavor, but these maple-garlic wings are sure to hit all your cravings. Plus, since they’re baked you won’t have any crazy clean-up to fuss over and you won’t need your snowboots to break out the grill the classic tailgate way. For the Stewart Maple Family, that’s a win-win we can cheer for.
So! Without further delay of game, I introduce you to Crispy Baked Maple-Garlic Chicken Wings by @Forkd
• 3 lbs split chicken wings
• 1 tsp seasoning salt of choice (I like Rufus Teague’s or Stubb’s meat/chicken rub)
• ½ cup Stewart’s Maple Syrup
• 4 tablespoons soy sauce
• 4 garlic cloves crushed
• 1 tablespoon ginger grated
• ½ teaspoon + a pinch of red pepper flakes
• ⅓ cup water
• 1 teaspoon corn starch
plus blue cheese or ranch for serving
• Prepare a large baking sheet with non-stick foil. Set aside.
• Fill a large spaghetti pot with water (about 2/3 full). Add wings, seasoning salt and a pinch of red pepper flakes.
• Place pot over high heat and bring to a boil. Boil wings for 10-15 minutes (depending on the size of the wings).
• Drain wings and place on prepared baking sheet. Be sure to give the wings some room so they get nice and crispy.
• Move oven rack to the top and start broiler (if you have a low/high setting, use high but watch closely).
• Broil wings on one side for 10-15 minutes, flip wings with tongs and broil on the other side for another 10-15 minutes.
• While wings broil, prepare your sauce. Combine all remaining ingredients in a small sauce pan. Bring to boil, and allow to simmer for 10 minutes (or until slightly thickened and sauce coats the back of a spoon).
• Toss wings in your prepared sauce.
• These are also pretty darn tasty when made with honey instead of maple syrup.
• Rather have buffalo wings? Baked wings as directed and coat with a 50/50 mix of Frank’s Buffalo Sauce and Stewart Maple Syrup for a sweet-heat.
This recipe is a Stewart Maple and Forkd collaboration. For more great recipes, check out www.forkd.squarespace.com