This is a simple recipe for Crispy Maple Chipotle Baked Wings.
With the Superbowl right around the corner I figured it was my food blogger duty to post something football-y. Not that I know the first thing about foot ball (I can however talk about car, and fishing all day long), but you know it’s my duty.
I actually really like to make these wings in the summer, since cooking wings on the grill is easy and it adds a little delicious smokiness to them that you don’t get in the oven, but in February we like to use the oven right?
What I like best about making wings at home is the array of sauces that I can use on them so that each wing can be its own flavor. Maybe that should be a party theme, sauce your own wing night? Though, that could get a little messy.
I’m rambling, I know. Let’s get back to the wings.
- 2 lbs chicken wings
- 2 teaspoons salt + ½ teaspoon more
- 2 teaspoons pepper
- 1 teaspoon chipotle powder
- ¼ cup pure maple syrup
- 1 tablespoon tomato paste
- ½ teaspoon salt
- ½ tablespoon onion powder
- 1 teaspoon garlic powder
- ⅓ cup brown sugar
- 2 chipotle chilies in adobo sauce, minced
- ¼ cup apple cider vinegar
- ½ teaspoon fresh cracked pepper
- Preheat the oven to 400 degrees.
- Set a wire rack inside of a large rimmed baking sheet. Sprinkle salt, pepper, and chipotle powder over chicken and place on the rack.
- Place in the oven for 45 to 50 minutes or until they are cooked through and the skin has become crisp.
- Meanwhile combine the maple syrup, tomato paste, remaining salt, onion, garlic, brown sugar, chilis, apple cider vinegar, and pepper in a small sauce pan over medium high heat.
- Bring to a boil and then reduce to a simmer and cook for 5 minutes or until the sauce thickens. If the sauce is too thick add water by the tablespoon until desired thickness is reached. Set aside.
- Remove the wings from the rack and toss with sauce.
- Serve immediately.