I’ve never had chicken wings that were a bit sweet. Never thought of it, really. Until now. Fantastic maple syrup (the real stuff, not the stuff pretending to be maple syrup). Behind that sweetness is a bit of heat and smokiness, thanks to chipotle powder, something I’m finding myself using in more and more dishes every day. These maple chipotle wings are fantastic wings, something different, something pleasantly different. Something people won’t expect.
If you don’t have chipotle powder (true, it’s not the cheapest spice you can buy), you can mix smoked paprika and a bit of cayenne instead. You need that hint of heat to offset the sweetness of the maple syrup, but you don’t want to bury it, so don’t get too heavy-handed with the cayenne if you do substitute it. You’ll still love these maple chipotle wings no matter what.
Maple Chipotle Wings
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 1/4 cup vegetable oil
- 3 tablespoons dried chipotle powder
- Maple syrup warmed
- Place wings into a large resealable bag.
- Add the oil. Seal and shake to coat. Add the dried chipotle seasoning, seal, and shake to coat.
- Refrigerate for 1-4 hours before cooking.
- Serve wings drizzled with the warmed maple syrup.