Hot Sticky Maple Wings Food

SPICY MAPLE CHICKEN WINGS

Steps:

• Combine the maple syrup, chili sauce, onion, cider vinegar, mustard and Worcestershire sauce.
• Pour over chicken wings and allow to marinate for 2 hours, turning occasionally to keep coated.
• Preheat oven to 400°F Transfer wings and their marinade into roasting tin. Cook for 45 minutes, basting occasionally until sticky.
• Serve hot or cold with salad.

STICKY MAPLE PEPPER GLAZED CHICKEN WINGS

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.

SPICY MAPLE CHICKEN WINGS

Steps:

• Cut each chicken wing into 3 sections; discard wing tip sections. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken, a few pieces at a time, for 8 minutes or until golden brown and juices run clear, turning occasionally. Drain on paper towels., In a small saucepan, melt butter. Stir in the syrup, hot sauce, brown sugar, salt and pepper. Combine water and cornstarch; stir into sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. , Place wings in a large bowl; pour sauce over wings and toss to coat.

GRILLED HOT, SWEET AND STICKY CHICKEN WINGS

Steps:

• In a medium bowl whisk together the first 9 ingredients (ketchup through chili powder).
• Rinse the chicken wings under cold water and pat dry with paper towels.
• Place in a large, resealable plastic bag and pour in the marinade.
• Press the air out of the bag and seal tightly.
• Turn the bag to distribute the marinade.
• Place in a bowl and refrigerate for 4 to 6 hours, turning occasionally.
• Remove the wings from the bag and discard the marinade.
• Lightly brush or spray the wings with olive oil.
• Sear over direct, medium heat on the grill until well marked, 4-6 minutes, turning once halfway through searing time.
• Continue grilling over INDIRECT medium heat until the meat is no longer pink near the bone, 10-12 minutes.
• Serve hot with napkins.