Traditional recipes

Maple Chipotle Chicken Wings

Maple Chipotle Chicken Wings

Mix the powders, cayenne, paprika, salt, and flour together thoroughly.

To make the sauce, combine the maple syrup, chipotle peppers, Buffalo sauce, and butter in a blender and purée until well mixed.

Drain the wings from the brine and place in the seasoned flour until fully covered. Shake off excess flour and set aside. Fill a large, heavy skillet halfway with oil and heat to 350 degrees. Fry wings in batches until thoroughly cooked about 12 minutes. Let cool on sheet pan spread evenly apart.

Just before serving, increase the heat to 375 degrees and fry the wings until very crispy (about 2 minutes). Place the wings in a bowl and cover with the maple chipotle sauce. Serve with sliced celery stalks and your favorite blue cheese sauce.

Finally, a Recipe for Baked Chicken Wings That Don't Suck

In the same vein that martini-lover James Bond will request his signature cocktail “shaken, not stirred,” most chicken wing connoisseurs will request their favorite food “fried, not baked.” The reason for that is fairly simple: baked wings, while healthier, normally just aren’t as good as their deep-fried counterparts.

Realizing this, Dan Jackson, the chef behind New York City minichain Fields Good Chicken, set out to create a version of the fried wing that he’d feel comfortable serving in his health-conscious restaurants, where frying foods is prohibited.

To do it, Jackson, a veteran of iconic NYC eating establishment Eleven Madison Park, drew on a version of wings he used to make while working at Danny Meyer’s Blue Smoke.

“They smoke their wings, and that’s something we have the capability to do in our kitchen, so I thought it’d be a nice way to incorporate a different flavor and to differentiate our wings from others,” Jackson tells InsideHook. “We brine the wings and then put a spice rub on them. and then they’re smoked in the oven until they get cooked completely through. Then we roast them in a really hot oven so you still get that really nice crispy wing texture.”

Jackson, who is normally a fan of fried wings as opposed to baked, wanted to ensure his wings wouldn’t dry out, as commonly happens with baked or smoked iterations.

“The brine really helps and also works to season the wing all the way through,” he says. “It’s all about moisture and seasoning with the brine. I think between the brining and the proper cooking technique, they’re not going to be too dry.”

Chipotle chicken wings with maple sauce

We took inspiration from Southern flavour for these chipotle chicken wings with maple sauce. And they go down so well with a side of mac ‘n’ cheese!

SERVES 4–6 // COOKING TIME 1 hour 5 min

For the maple sauce
⅓ cup tomato sauce
4 tbsp maple syrup
3 tsp Worcestershire sauce
1 tsp Dijon mustard
½ jalapeño, finely chopped
For the chipotle rub
2 tsp chipotle seasoning
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
2 tbsp olive oil
For the wings
12 chicken wings
Chopped spring onion, to garnish
Sesame seeds, to garnish

For the maple sauce
1. Simmer all the ingredients over medium heat for 10 minutes, then set aside.
For the chipotle rub
1. Combine all the ingredients. Season with salt and pepper.
For the wings
1. Pat the wings dry with a paper towel, then coat evenly with the rub.
2. Braai over medium-hot coals for 15 minutes, turning occasionally. Remove from the coals and baste in the sauce. Braai for another 5–10 minutes.
3. Garnish the chipotle chicken wings with the spring onion and sesame seeds. Serve with the remaining sauce and some mac ‘n’ cheese on the side.

Recipe: Jezza-Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Samantha Pinto //

Chicken wings and mac ‘n’ cheese are two American South favourites! But we also happen to be big fans right here in SA. Speaking of mac ‘n’ cheese, try our quick and easy cheat’s option .

The Food Side : Smoked, Chipotle and Maple Chicken Wings

One place Tracey and I love to go to for the day or an over night is New Hope Pa. This town, on the banks of the Delaware River, is a unique collection of old time history and up scale chic. The main street is lined with small eateries and artisan shops which draw a diverse crowd from high profile shoppers to bikers on any given day. The town also claims home to Marsha Brown’s Creole Kitchen and Lounge (an amazing restaurant built in a converted church) as well as one of the Triumph brewery locations. And I would never think of leaving New Hope without first stopping into Susie’s Hot Sauce, one of the best hot sauce stores I’ve ever set foot in.

And as if that wasn’t enough another interesting town, Lamberville NJ, is just a short walk via bridge across the Delaware River. For you people reading this that live in my area, I know that sounds strange considering our bridge to get over the Delaware is close to 2 miles long! And for you history lovers Washington Crossing Park, from where Washington made his Christmas night crossing in 1776 is right down the road.

One of the things I love about places like New Hope is that you never know what you might stumble across. One night while we were walking down the street we passed John & Peter’s, a place that is as unique as it’s blue, yellow and red paint job. John & Peter’s is billed as the oldest continuously owned music club in the US. And with live acts 365 days a year, twice on Saturday and Sunday, it’s hard to argue that they are a (if not thee) driving force in the local music scene.

But it wasn’t the music that brought us in that night, it was an item on the menu – deep fried double stuffed mint Oreo’s. Now I know what you’re thinking, when is this article getting to the wings! Well, as these discoveries usually go it’s sometimes not about the item that brings you into the restaurant, it’s what you discover while you’re looking at the menu. And what we discovered was Maple Chipotle chicken wings.

When we saw them on the John & Peter’s menu we quickly decided that people do not live on deep fried Oreo’s alone so we placed an order. And they were awesome! The balance of the sweet maple and smokey chipotle was fantastic and so appetizing that we actually debated on passing on the Oreo’s for another order of wings (we didn’t). So as a person who likes to fancy himself a wing guy, I knew sooner or later I’d have to give these a try.

Ok, first if you’ve gotten this far (thank you) I have to state that if you’re looking for some well spelled out recipe – you won’t find it here. I’m kinda a “cook by zen” guy. So I’m going to lay out the basics, and leave you the ability to tweak it to your preferences and tastes – which to me, is the very essence of what cooking is about.

I started by smoking the wings for two hours with hickory wood. I thought the smoke from the wood would help support the smoke from the chipotle and give a little flavor to the wing, not just the sauce. This isn’t a necessary step in my mind, to be honest it was a beautiful summer Sunday morning and I wanted to light my smoker. What IS important is that you don’t cook them all the way through in the smoker. You’re just trying to give the meat a hint of smokiness.

Next I hit them with a touch of my dry rub (recipe and info here) and finished them off in a 400 degree oven. GASP! I hear you yell! Yes, I bake my wings. I find that by baking them in a very hot oven, they turn out crisp, plump and juicy. Plus, I have an oven handy in my house, not a deep frier. This shouldn’t take long, maybe 30 minutes. If in doubt, pull out a wing and check for doneness.

As for the sauce, well that’s easy. Start with whatever maple syrup you have on hand and I would dare say, the better the syrup the better the sauce. Next I cut it with a little liquid to get the consistency I want. I want the sauce to cling to the wings, but not be thick and gloppy. To cut mine I used champagne, hey it was a Sunday morning so there was a bottle open, but you could use anything you’d like. And don’t be afraid to use this step to add some flavor and take the recipe in a different direction (PSSSST orange juice).

The Software - As Alton Brown would say

For the chipotle part I used two different ingredients. First I used the chipotle peppers packing in adobo sauce that you can buy in a can. I used three or four peppers (make sure you get as much of that good sauce as you can) and chopped them up and added them to the syrup. The rest I placed in a zip lock freezer bag and popped them in the freezer so I’ll have them for future use. To give it a touch more spice I added a couple of pinches of McCormick’s chipotle pepper spice.

Now this is where the zen comes in, give it a taste and adjust to your liking. I like to start with as much syrup as I’ll think I need for the amount of sauce I want and then add the chipotle peppers a little at a time till I get the balance I want between the sweet and the spice. Then a quick whirl in the blender (taste again to make sure it’s still where you want it), place the sauce and finished wings in a big bowl and toss to coat. Serve with your favorite beer or glass of wine.

I thought these turned out great. Sadly it’s been a while since I’ve been to John and Pete’s so I can’t be sure how they compare, but I do know that if I had gotten these that night I’d have been tempted to order a second helping as well. So give them a try and if you come up with any variations that you love, let me know!

Recipe Summary

  • 1 tablespoon smoked paparika
  • 1 tablespoon packed dark brown sugar
  • 1 ½ teaspoons kosher salt
  • 2 teaspoons dry mustard, divided
  • 1 ½ teaspoons garlic powder, divided
  • ½ teaspoon chili powder
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ pounds skinless, boneless chicken thighs
  • ½ cup ketchup
  • ¼ cup pure maple syrup
  • 2 tablespoons molasses
  • 1 tablespoon finely chopped chipotle chile peppers in adobo sauce
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dry mustard
  • ½ teaspoon garlic powder
  • 3 tablespoons freshly squeezed lime juice
  • Lime wedges (optional)

In a small bowl, combine smoked paprika, brown sugar, salt, 1 teaspoon dry mustard, 1 teaspoon garlic powder, chili powder and black pepper. Sprinkle and pat mixture evenly on both sides of chicken thighs. Chill, covered, for 30 minutes.

Meanwhile, in a small saucepan, combine ketchup, maple syrup, molasses, chipotle peppers, Worcestershire sauce and the remaining 1 teaspoon dry mustard and 1/2 teaspoon garlic powder. Bring just to boiling reduce heat to low, and simmer uncovered for 15 minutes, stirring occasionally. Set aside.

Prepare a gas or charcoal grill for direct cooking over medium-high heat. Arrange chicken on a lightly oiled grill rack, cover grill, and cook 4 minutes. Flip and cook 4 minutes more. Stir lime juice into sauce. Brush chicken with some of the sauce, flip and cook 1 minute. Brush sauce on the second side, flip and cook 1 minute more, or until done (170°). Remove from grill let rest 5 minutes. Serve with lime wedges for squeezing, if desired.

Maple Bourbon Chipotle Chicken Wings

Preheat oven to 350. Place chicken wings in a large bowl and drizzle with oil to coat. Whisk together all dry ingredients from spice rub in a small bowl. Add spice rub to chicken, using your hands to coat wings evenly. Let rest for 15-20 minutes. Prepare a pan for the oven by lining with foil (for easy clean-up), and placing a wire rack in the pan. Place chicken wings skin side down in single layer on rack, and bake for 40 minutes in center of oven, turning wings over after 20 minutes. Turn over once more and broil for 4-5 minutes for crispy skin.

While wings are baking, prepare the sauce. Cook bacon in a sauce pan over medium heat until lightly browned then remove from pan. Add garlic and shallots to pan and cook for 2 minutes or until softened. Add chilies and cook for 2 more minutes. Add remaining sauce ingredients and return bacon to the pan. Bring to a boil, then turn heat down to a simmer for 15 minutes to combine the flavors. Set aside. When wings are done, cover with sauce and provide extra sauce for dipping.

Cayenne Maple Chicken Wings Recipe

The sauce recipe below should be enough to cover about a dozen wings, divided into Drumettes and Wingettes.

Be sure not to overcook the wings as they will continue to cook a bit in the saucepan.

Chicken Wings Basics. Click the links below to read more.

Cayenne Maple Sauce is a Chicken Wing Sauce-Only Recipe – So you are gonna need some cooked wings. Click the links below to make any style of chicken wings.


  • 12 Wings, divided into Drumettes and Wingettes and cooked (Use one of the recipes in the box above or one of your own)
  • 1 cup Maple Syrup
  • 2 tablespoons Butter
  • 2 teaspoons Cayenne Pepper, more or less to taste
  1. Prepare wings of choice according to recipe and directions on the Basic Wings Recipe Page.
  2. While wings are cooking, into a large saucepan add maple syrup, butter and cayenne pepper.
  3. Heat on low heat to melt butter. Stir to mix.
  4. When wings are down cooking, add them to the saucepan.
  5. Increase heat to medium high and stir wings to coat.
  6. Continue to stir the wings until the sauce has begun to thicken and the wings are nicely covered.
  7. Remove the wings from the pan to a serving plate or bowl. Pour any remaining cayenne maple sauce over the wings, if you like.
  8. Serve hot.

Heat oven to 200C/180C fan/gas 6. In a small bowl, mix the ingredients for the spice rub together. Put the chicken wings in a large bowl and mix with the spice rub and a good amount of seasoning. Spread out in a single layer on a large foil-lined baking tray (or 2 smaller ones). Roast for 45 mins, then remove from the oven and drain off any excess oil.

Heat a gas or charcoal barbecue to high. Mix the ingredients for the hot sauce in a small bowl and brush all over the chicken wings. Cook the wings on direct heat on the barbecue for 3-4 mins each side or heat oven to 220C/200C fan/gas 7 and cook the wings for 15 mins. Serve with plenty of napkins.

Maple Chipotle Chicken Wings

I have to admit, I did think about adding blood orange juice to this. I have a thing for blood oranges. But, I refrained, I was afraid I’d lose all of you who aren’t as into those guys as I am.

But I did fall back on my love of chipotle. We all have these “go to” flavors, don’t we? Even though we want to broaden our culinary horizons, we seem to be drawn back to that same section of the pantry. That’s ok, isn’t it?

I’m a chipotle, smoked paprika, roasted garlic, fresh basil, sriracha, kinda girl. I also love with burrata cheese, masa harina and almost bitterly dark chocolate.

Just once I’d like to walk into the kitchen and have Ted Allen hand me a “basket of mystery ingredients” just so that I can figure out how to use them in a delightful way without any of my usual culinary crutches.

But for now, here are some chicken wings, beautifully balances with sweet and heat.

How to make the best sauce for your Crispy Maple Hot Wings

  • Use good quality ingredients. I like to buy organic fresh wings when available and use a good quality maple syrup. (We prefer Amber)
  • When making your sauce, heat it up slowly just until it is warm, don't boil it.
  • If you don't like maple syrup, the next best choice to add as a sweetener would be honey. You could try the sauce on my Sweet Chili Lime Chipotle Chicken Wing recipe!
  • Serve beverages that will complement your sauce. Something mild and buttery or crisp and light, like a chardonnay or pinot grigio!

Find a store near you where you can buy Gallo Family Vineyard wines and visit their website to see what they have to offer! You can also follow them on the following social media channels:

Watch the video: Vyzkoušejte tento recept na pečená kuřecí křídla! Tajná přísada je změní k nepoznání! Chutný TV (December 2021).