Oven-Baked Maple Glazed Chicken Wings

Maple Glazed Chicken Wings

These oven-baked wings have browned skin beneath a sticky, deep amber maple glaze. They roast before the glaze goes on, giving the skin time to brown without exposing the sweet sauce to the full baking time. Soy sauce, ketchup, vinegar, and garlic balance the maple syrup.

Whole wings, tips attached, make a generous shared platter. Because their size varies, use the browning and temperature cues alongside the cooking time.

Ingredients for Maple Glazed Chicken Wings

• 3 pounds whole chicken wings, tips attached (about 8–10 wings; 1,350g)
• 1 tablespoon neutral oil, plus a little for the pan or rack
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup pure maple syrup (160g)
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons ketchup
• 1 tablespoon apple cider vinegar
• 2 garlic cloves, finely minced

Yield: 4 appetizer servings. Time: About 15 minutes to prepare, 40–50 minutes to cook, and 5 minutes to rest.

How to Bake Maple Glazed Chicken Wings

1. Prepare the pan: Fully preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and lightly oil it, or set a lightly oiled oven-safe wire rack over the sheet.
2. Dry and season: Pat the wings thoroughly dry, then toss with the oil, salt, and pepper. Arrange them in one layer with space between them; use two sheets if needed. Dry surfaces and enough space help the skin brown instead of steam.
3. Bake until browned: Bake uncovered, turning the wings after about 20 minutes. Check their color around 30 minutes and begin checking the temperature around 35 minutes, especially if they are small. Continue until the skin is substantially golden brown with browned edges, about 30–40 minutes before glazing.
4. Simmer and reserve the glaze: While the wings bake, combine the maple syrup, soy sauce, ketchup, vinegar, and garlic in a small saucepan. Simmer gently over medium-low heat for 5–8 minutes, stirring occasionally, until the sauce lightly coats a spoon but still flows. For dipping, transfer a small portion to a clean bowl before any brush or spoon touches the chicken.
5. Glaze and finish: Brush the browned wings with the remaining glaze. Return them to the oven for 8–10 minutes, watching closely near the end. The coating should be glossy and dark amber, with a few darker patches but no widespread scorching. An instant-read thermometer inserted into the thickest meaty area, away from bone, must register at least 165°F (75°C).
6. Rest and serve: Let the wings stand for about 5 minutes so the glaze settles. Arrange them loosely on a platter and serve with the clean reserved glaze, if using.

Why Glaze the Wings Near the End?

Roasting the wings first lets the skin brown before the maple glaze is applied. The short final bake sets the coating, but the sweet sauce can darken quickly, so watch it during the last few minutes. If the glaze runs off a spoon like a thin liquid, simmer it a little longer before brushing it on.

For a different sweet and tangy finish, try these sweet chili chicken wings.

Whole Wings or Wing Sections

Whole wings give the platter its tips-attached shape. Separated flats and drumettes also work, but smaller pieces may finish sooner. Start checking them earlier, and use browned skin and a reading of at least 165°F in the meaty portion rather than the full whole-wing cooking time. If using frozen wings, thaw them fully, drain them, and pat them dry before seasoning.

Optional Heat and Serving

For a little heat, stir 1–2 teaspoons Sriracha into the glaze before simmering. Prepared fries and coleslaw can be served alongside the wings, but they are not part of the recipe.

Storing and Reheating Leftovers

Refrigerate cooked wings in an airtight container for up to 3 days. Reheat on a lined baking sheet at 350°F (175°C) for about 10–12 minutes, until heated through. The glaze may be less shiny after reheating.

Nutrition

Approximate nutrition per appetizer serving (1/4 of the recipe): 540 calories, 35g protein, 28g fat, and 33g carbohydrates. Approximate per 100g of edible wings and glaze, excluding bones: 225 calories, 15g protein, 12g fat, and 14g carbohydrates. Values vary with wing size, edible yield, rendered fat, and the amount of glaze served.