Maple Sriracha Wings
Chicken wings are absolutely one of my cravings I get... often... Can't say no to a plate of crispy wings in a delicious sauce. And what's better, is the endless combinations of flavors from sweet, to spicy, and anything else you can think of (I once had dill pickle wings at a restaurant, no joke). I associate chicken wings with getting together with friends. Whether it's with fellow football coaches, post game drinks after rec softball, or most Sundays watching football, it always seems to be our go-to.
There are so many cooking options for wings, from the fryer, to the bbq, or baked in the oven, as these are. A classic characteristic with a good wing, is a crispy outside with the tender meat inside. While this is easy to do in a fryer, I went for the baked option this time around (because that makes them healthy...right?) and the result was fantastic! Of course baking them takes a little longer but the result was exactly what I was looking for.
I shook the wings in flour and spices to coat them, then placed them on a baking sheet lined with aluminum foil and olive oil cooking spray (the spray is important to prevent the wings from sticking to the foil). I then gave the wings a quick spray with the olive oil on the top side, and then the oven did the rest. 40 minutes later I had crispy beautiful chicken wings ready for some sauce!
When it came to the sauce, I wanted to experiment with some flavors and do something different than my typical b-b-q sauce and hot sauce mix, and oh man, did I ever nail it! I was a little worried it would be too spicy when I first started cooking it, but after it reduced a bit, the spice mellowed out nicely with the maple syrup. I started with minced garlic and ginger with a bit of tamari and sesame oil, then added the maple syrup and sriracha, and a little bit of brown sugar. I think this might be my new favorite wing sauce! It's a sticky, sweet, just enough heat flavor!
Once the wings were all coated, I added some green onions for garnish, and they also really played well with the other flavors that were going on. The next time I would probably add a sprinkle of toasted sesame seeds too.
I am really happy with how these wings turned out and will definitely be making them again, and again! I guess with football season being over, I'm going to have to host a dinner party..... who's in?!
- The Kid
For the wings
12 Chicken wings (split)
1/2 cup all purpose flour
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp salt (smoked sea salt if you have any)
1 tsp pepper
Olive oil cooking spray
1 bunch green onions
For the sauce
1/4 tsp fresh ginger
1 large clove fresh garlic
1/2 tsp sesame oil
1 tsp tamari
1/2 cup + 1 tbsp Maple syrup
2 tbsp sriracha
1/2 tsp brown sugar
1. Preheat oven to 425F.
2. Rinse and pat dry the wings.
3. Prepare a large resealable bag with the flour, garlic powder, paprika, salt, and pepper. Place wings in the bag, seal it, and toss the wings until they all have a light flour coating.
4. Line a baking sheet with aluminum foil and spray with the olive oil cooking spray
5. Place the wings on the baking sheet, not too close together. Then spray the tops of the wings with the olive oil.
6. Place in the oven and bake for 35-40 minutes, flipping halfway through cooking.
1. Mince ginger and garlic and add to a small saucepan
2. Add the sesame oil and tamari and cook on medium heat for approx 1 minute
3. Add the maple syrup, sriracha, and brown sugar and whisk together for a few minutes.
4. Increase the heat to medium high until bubbles start to be seen, then reduce to medium low and let simmer for about 15 minutes, stirring often.
1. When the wings and sauce are done, put them both in a bowl, and toss until the wings are all coated evenly.
2. Plate and garnish with toasted sesame seeds and chopped green onions.