Wednesday, November 24, 2010

Maple Chicken Wings

Maple syrup is a staple here in New England and these wings are a unique way to enjoy it. They are tender, fall off the bone, sticky good. Adam and I really love them. Back in the beginning days of the Food Network there was a show "Calling All Cooks" and this recipe came from an episode about cooking with maple syrup. Please use REAL maple syrup for these, not the imitation stuff. They are worth using the real thing, trust me. Use any grade of maple syrup you like, although we prefer Grade B. And word of advice - they are so sticky that I use a disposable baking pan so I don't have to clean up a messy pan. The maple syrup flavor is concentrated as these cook and the results are bold. This meal is perfect for a fall or winter day.

Maple Chicken Wings
Ingredients:
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 cup 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. I should have split this up in two pans since my disposable pan was small. You don't want the wings stacked on top of each other like this because the liquid will not evaporate fast enough. I ended up having to drain some of the cooking liquid partway through the baking. Combine the maple syrup, soy sauce, teriyaki sauce, garlic, garlic powder, onion powder, and black pepper and add to the pan of wings. Toss to coat.

Place the disposable pan on baking sheet and bake for approximately 1 hours, 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.
These will make your mouth water, they are THAT good.
Make sure you have plenty of napkins and enjoy!

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