Maple Chicken Wings… Mmmmmm!!

Over the years I’ve collected some pretty awesome recipes for the holidays.  For Thanksgiving and Christmas I like to have a pretty big table set up with little bite sized food to nibble on while the big dinner cooks. If I’m REALLY lucky, folks will eat enough so that I don’t have to prepare lunch as well!  One of my favorite recipes is for Maple Chicken Wings.  I bake these ahead of time, and put them in the crock pot on warm, where they keep for hours.  these wings are an awesome sweet/salty/sticky/Asian-fusion alternative to hot wings, and don’t have that “greasy” thing going on because they are not fried. I’ve made these many times, and given this recipe to friends who have made them many times, and there are NEVER any leftovers!!  The main thing you have to watch out for is make sure the soy sauce and teriyaki sauce are gluten free! Many are not, so be careful and read the labels!!!

*CAN’T LIVE WITHOUT* San-J Organic Tamari – Gluten Free Soy Sauce.  *I ADORE* Kikkoman Gluten Free Soy Sauce, and Kikkoman Gluten Free Teriyaki Marinade and Sauce. When given the choice, I buy San-J Organic Reduced Sodium Tamari.  If that is not available I go for the Kikkoman which is almost as good.  I can get both at my local supermarket, but Kikkoman is available in Asian grocery stores as well.

Maple Chicken Wings

3 to 4 pounds chicken wings
1/3 cup teriyaki sauce
1/2 cup lite soy sauce
2 tablespoon minced garlic
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon black pepper
1 1/3 cups maple syrup

Directions

Preheat oven to 350 degrees F.

Cut off chicken wing tips and snip the skin between the joints. Place in disposable large baking pan. Add the maple syrup, soy sauce, teriyaki sauce, garlic, garlic powder, onion powder, and black pepper, toss to coat.

Place pan on baking sheet and bake for approximately 1 hour, tossing every 15 to 20 minutes. The liquid will gradually evaporate the longer you cook it.

After 1 hour, increase the oven temperature to 425 degrees F. Turn wings to coat evenly and cook an additional 45 minutes.

**I have had to cook this longer to thicken the sauce.  If you want to thicken it quicker, pour the sauce into a medium saucepan and reduce until it is the consistency of thin honey.  Return to wings and toss.

Enjoy!  More holiday recipes to come….

Marcie/Pepperchick

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s