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Maple Glazed Chicken Wings | Can't Stay Out of the Kitchen | Prepare to lick your chops after one bite of these amazing #ChickenWings. They're made with #ChiliSauce & #MapleSyrup & #grill up wonderfully for #tailgating parties, #potlucks or even family dinner. Great as an #appetizer especially when served with a #HoneyMustardSauce. #chicken #poultry #GlutenFree #MapleGlazedChickenWings

Maple Glazed Chicken Wings

Teresa Ambra
You'll be licking your chops after one bite of these fantastic Maple Glazed Chicken Wings. This easy 7-ingredient recipe marinates in a tasty Chili Sauce/Maple syrup marinade for 4 hours before tossing the wings on the grill. Excellent appetizer served with Honey Mustard or Chipotle dipping sauces. Gluten free.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Chicken
Cuisine American
Servings 10
Calories 513 kcal

Equipment

  • 1 gas grill or charcoal or electric grill
  • 1 large mixing bowl
  • 1 gallon-size Zip Lock bag
  • 1 wooden spoon
  • 1 cutting board
  • 1 sharp knife to section chicken
  • 1 pastry brush
  • measuring cups
  • measuring spoons

Ingredients
  

  • 4 lbs. chicken wings sectioned and wing tips discarded
  • 1 cup maple syrup
  • 2/3 cup chili sauce (I used a gluten free Asian variety)
  • 1/2 cup onion finely chopped
  • 2 tbsp. Dijon mustard
  • 2 tsp. Worcestershire sauce (I used Lea & Perrin's which is gluten free)
  • 1/4 to 1/2 tsp. red pepper flakes

Instructions
 

  • If chicken wings are whole, cut wings into 3 sections; discard the wing tip section.
  • Combine maple syrup, chili sauce, onion, mustard, Worcestershire sauce and red pepper flakes in a large mixing bowl.
  • Stir or whisk ingredients to combine.
  • Remove one cup sauce for basting and refrigerate.
  • Add chicken wings to sauce and stir to combine.
  • Transfer mixture to a zip lock bag.
  • Seal bag; turn to coat; refrigerate chicken wings for 4 hours, turning occasionally.
  • Drain and discard marinade from wings.
  • Grill chicken, covered, over medium heat for 12-16 minutes, turning occasionally.
  • Brush with reserved marinade.
  • Grill, uncovered, for an additional 8-10 minutes or until juices run clear.
  • Baste the chicken wings and turn wings over several times while grilling. 
  • Transfer cooked chicken wings to a serving platter.
  • Serve wings with your favorite dipping sauce: honey mustard, chipotle or your favorite dipping sauce.

Notes

NOTE: I cut the wings between the joints.
 
NOTE: I basted the wings twice on each side after the first 12 minutes of cooking time.
 
NOTE: I had 14 whole chicken wings or 28 pieces total.
 
Recipe adapted from Taste of Home.
 
Taste of Home no longer has a search engine that allows you to search recipes by title. Most of the time, you have to weed through thousands of recipes in collections. If any link is to be found, I find direct links through google, not their own website. I could not locate a direct page for this particular recipe. But it is in the cookbook noted above.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 513kcalCarbohydrates: 26gProtein: 34gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 140mgSodium: 427mgPotassium: 449mgFiber: 1gSugar: 22gVitamin A: 430IUVitamin C: 5mgCalcium: 66mgIron: 2mg
Keyword appetizer, chicken wings, chili sauce, gluten free, main dish, maple syrup, tailgating
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