Deliciously sweet and earthy, with Sriracha kick…
Sweet and heat are always a delicious pair. So the double whammy of flavor – maple syrup and Sriracha sauce – is a combo not to be missed. It’s pure pleasure and a tasty foil to those “all fire, no flavor” chicken wing recipes out there.
We like mixing in a little chipotle powder to this recipe, too. The chipotle provides a little extra spiciness while providing just a light touch of smokiness to the wings. If no chipotle powder on the spice rack (get some here at our Spicery!) and you still want some extra heat, you could also opt for using cayenne pepper powder instead. It’s much more potent than chipotle powder (and no smoky undertone), so start with a pinch or two.
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with aluminum foil.
- In a large mixing bowl, combine the maple syrup, Sriracha sauce, chives, soy sauce, ground mustard, and chipotle powder. Stir well.
- Add the chicken wings to the mixing bowl and evenly coat the wings with the maple Sriracha sauce. For the best flavor, allow the chicken wings to marinate in the sauce for one hour (covered, in the refrigerator). Otherwise simply move onto the next step.
- Place the chicken wings on the aluminum foil lined baking sheet, evenly spread.
- Bake the wings for 30 minutes, then flip the wings. Drizzle any additional sauce over the wings.
- Bake for an additional 15 to 20 minutes, or until the wings are fully cooked through. Serve.