Maple Sriracha Chicken Wings
Sweet and spicy, these pair well with every occasion that calls for chicken wings. I don't always think wings are good, but I could easily down an entire platter of these. Of course, baked wings aren't as crispy as fried ones, but they are much easier to make.
1 pound cut chicken wings
- 2 tablespoons neutral cooking oil
- 1 teaspoon paprika
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
3 tablespoons Wood's Maple Syrup
- 3 tablespoons sriracha more or less depending on heat tolerance 1 sca ion minced (optional)
Preheat oven to 425° F. Line a baking sheet with foil.
Pat the chicken wings dry and transfer them to a bowl. Pour the oil on top and toss to combine. Season with paprika, sugar, salt, garlic powder, and black pepper, and toss until a the wings are coated with the seasonings.
Pour the maple syrup and sriracha into the bowl and toss again until coated.
- Arrange the wings on the lined baking sheet. Transfer to the oven for 45 minutes until completely cooked through. If desired, broil for 1-2 minutes to crisp up the skin.
Pro-tip: if you want extra spiciness, swap traditional syrup for our Wood's Ghosted Maple Syrup.
To serve―Arrange the wings on a platter and serve with minced scallion on top. Enjoy!
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