Crispy Chili Bacon Maple Hot Wings – an utterly irresistible combination of crispy, sweet, salty, smoky and spicy in what might just be our ultimate wing recipe.
week is when I get wings on the brain. We have lots of great chicken wing recipes, but every year around this time I try to add another recipe or two to our growing collection. If I have to be totally honest and fully confess, I have had 4 different kids of wings in this past week including 3 brand new recipes! Bringing you great wing recipes demands this kind of dedication. 😉
This particular idea was conceived to bring together 2 favourite foods, wings and bacon! I envisioned a sweet, salty combination with some good spicy heat in there too. Maple and bacon are a natural combination so that’s the one I chose for these incredible sticky wings. The crushed chill paste gets candied in the boiling maple syrup but still keeps most of its sweet heat. Since there is only one source of spicy heat, it is very easy to control. Use less of the chili paste if you prefer or double or triple it to get the spicy taste you love.
Long after the Superbowl game has ended, you may not remember who won the championship but I guarantee you and your guests will never forget these wings. You’ll want to make them again and again during the rest of the year.
- 3 - 4 pounds chicken wings washed, trimmed and cut in pieces
- 2 cups flour
- 1 tsp freshly grated nutmeg
- 1/2 tsp cayenne pepper
- 4 tsp sea salt
- 1 tsp freshly ground black pepper
- 3 tbsp ground ginger
- 2 eggs
- 4 tbsp milk
- 1 cup maple syrup
- 2 tsp crushed chili paste or use chopped fresh chilies, adjust to taste
- ½ tsp freshly ground black pepper
- ¼ tsp salt
- 6-8 slices crisp cooked bacon chopped in small bits
Wash, trim excess skin and fat and cut the wings into pieces, discarding the tips. Pat dry with paper towels.
Mix together the flour, nutmeg, cayenne pepper, sea salt, black pepper and ground ginger.
Prepare an egg wash by whisking together the eggs and milk.
Dredge the egg washed wings in the flour mixture and drop them in a canola oil filled and preheated 350 degree F deep fryer for about 8-10 minutes or little longer for larger wings, until a medium golden brown.
Drain on a wire rack placed on a cookie sheet. Hold in a 175 degree oven if making more than one batch.
Add all of the ingredients in a small saucepan and simmer slowly for about 5-10 minutes or until the volume of the glaze is reduced by about 1/4.
Pour the glaze all over the cooked wings in a large bowl along with the bacon bits and toss well to cover the wings in the glaze before serving.You can garnish with additional bacon bits and chopped green onion if you like.