Crispy Baked Maple Sriracha Wings. Forget the fryer! You’ll never miss it when you try these oven baked, crispy coated chicken wings that get tossed in a simple, sweet, sticky, spicy, maple sriracha glaze.
One of my favourite condiments these days is Sriracha sauce, which I discovered that I really liked a few years back but it seems to be everywhere these days. It’s a basic Thai hot sauce made from basic ingredients like chili peppers, garlic, sugar and vinegar. It is a little sweet and doesn’t use nearly as much vinegar as many Southern hot sauces which is probably why I like it so much.
I love to use it on my eggs at brunch, on steaks or one as one of my new addictions, mixed into ketchup to make a spicy dip for french fries. I also have used it as a substitute hot sauce for Buffalo wings on occasion and honestly liked it much better that the traditional, very vinegary hot sauce version. That thought inspired the thought to use it in a maple glaze to use on some crispy wings.
These wings could easily be deep fried if you like but those in the photo actually have been oven baked before being tossed in the sweet, sticky, spicy glaze. Make them for your next game night feast but you’d better make plenty, these are going to go fast.
- 2 to 3 pounds chicken wings cut in pieces, wing tips removed
- 1 cup flour
- 1/4 tsp cayenne pepper
- 1/2 tsp black pepper
- 3 tbsp ground ginger
- 2 tsp salt
- 3/4 cup pure maple syrup
- 2 tbsp Sriracha sauce or more to taste
- 2 eggs
- 3 tbsp water
Preheat oven to 375 degrees F.
Sift together the flour, black pepper, cayenne pepper, ground ginger and salt to form a dredging mixture.
Whisk together the water and eggs to make an egg wash.
Dip each wing into the flour dredge, then in the egg was and back into the flour dredge again.
Place on a lightly oiled baking sheet and lightly drizzle or spray the tops with a little more olive oil.
Bake at 375 degrees F for about 45 to 60 minutes. Flip the wing pieces at half way through the cooking time.
When they are crispy and fully cooked toss them into the Maple Sriracha Sauce
While the chicken is baking, prepare your sauce by slowly simmering together the maple syrup and Sriracha sauce. The volume of the sauce after it has simmer enough should be reduced to about a half cup.
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