Maple Glazed Chicken Wings Recipes

Steps:

• Cut chicken wings into three sections; discard wing tip section. In a large resealable plastic bag, combine remaining ingredients. Set aside 1 cup for basting and refrigerate. Add chicken to remaining marinade. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 12-16 minutes, turning occasionally. Brush with reserved marinade. Grill or broil, uncovered, for 8-10 minutes or until juices run clear, basting and turning several times.

Steps:

• Preheat oven to 350 degrees F.
• Cut off chicken wing tips and snip the skin between the joints. Place in disposable large baking pan. Add the maple syrup, soy sauce, teriyaki sauce, garlic, garlic powder, onion powder, and black pepper, toss to coat.
• Place pan on baking sheet and bake for approximately 1 hours, tossing every 15 to 20 minutes. The liquid will gradually evaporate the longer you cook it.
• After 1 hour, increase the oven temperature to 425 degrees F. Turn wings to coat evenly and cook an additional 45 minutes.

Steps:

• Pat the chicken dry and season all over with salt. Heat a large heavy skillet over high heat and add the olive oil. When the oil is hot, add the chicken skin-side down and cook, undisturbed, until the skin is browned and crisp, about 5 minutes.
• Turn the chicken and add the apples, shallots and sage to the skillet. Reduce the heat to medium high and cook until the chicken is browned on the bottom, 4 to 5 minutes. Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes.
• Meanwhile, make the glaze: Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl. Add the mixture to the skillet with the apples and shallots and boil until reduced by about three-quarters, 2 to 3 minutes. Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.

Steps:

• Heat oven to 375°F.
• Mix first 3 ingredients until blended. Pour over wings in shallow dish; turn to evenly coat wings. Refrigerate 30 min. to marinate.
• Drain wings; discard marinade. Place wings in single layer on foil-covered rimmed baking sheet sprayed with cooking spray.
• Bake 20 min. or until browned. Meanwhile, mix remaining ingredients until blended.
• Brush both sides of wings with mustard mixture. Bake 20 min. or until done.

Steps:

• Rinse the wings thoroughly under cold running water and pat dry.
• Heat the oven to 375 degrees F.
• In a small bowl, stir together the mustard and maple syrup.
• Place the wings on a baking sheet and brush with melted butter.
• Roast the wings until they are golden brown, about 15 to 20 minutes. Brush with the glaze and continue roasting until they are deep golden and the glaze is set, another 5 minutes.
• Serve with any additional glaze passed on the side.

Steps:

• To make the rub, mix together all the ingredients in a large bowl with a large pinch of salt. Add the chicken wings and toss to coat in the spices. If you've got time, chill and marinate for up to 24 hrs.
• Heat oven to 180C/160C fan/gas 4. , transfer the wings to the tray and roast for 40-45 mins until they are cooked through. Turn the oven up to 220C/200C fan/gas 7 and roast for a further 10 mins until golden brown and crispy.
• Meanwhile, make the glaze by heating the butter, vinegar, hot sauce and maple syrup in a small saucepan. Bring to the boil over a high heat, then reduce the heat and simmer gently for 5 mins or until the glaze has thickened. Remove the wings from the oven and while they are still hot, pour over the glaze and carefully mix using a spoon to roll and coat them evenly. They should be nice and glossy. Serve with your favourite dip.

Steps:

• Preheat oven to 425°. Line two 15x10x1-in. baking pans with foil and coat with cooking spray; set aside. , Using a sharp knife, cut through the 2 wing joints; discard wing tips. In a shallow bowl, combine flour, baking powder, pepper, salt and garlic powder. Add wing pieces, a few at a time, and toss to coat; shake off excess., Place on prepared baking sheets. Bake until no longer pink, 40-50 minutes, turning once. Meanwhile, in a small saucepan, combine glaze ingredients. Bring to a boil. Reduce heat; simmer until thickened, 5-7 minutes, stirring frequently. Drizzle over wings; toss to coat. If desired, top with chopped green onions.

Steps:

• Combine the pure maple syrup, chili sauce, onion, cider vinegar, mustard and Worcestershire sauce in a shallow dish.
• Marinate the chicken wings for a minimum of 4 hour on the refrigerator, keeping covered and turning occasionally.
• Grill (broil), oven bake or barbecue the chicken wings until thoroughly cooked, basting occasionally.

Steps:

• Preheat oven to 450 degrees. In a large bowl, combine maple syrup and mustard. Add cooked wings; toss. Transfer to a rimmed baking sheet and bake until glaze has thickened, 2 to 3 minutes. Serve, with lemon wedges.