Monday, February 9, 2009

Maple chicken wings

These are knock-your-socks-off good! The recipe below is for a large batch, but I have successfully divided it to make smaller batches as well. The main trick is to keep turning the wings as they cook, and have them spread out enough that the syrup thickens during the final high heat phase.

I recommend using disposable aluminum baking pans for this, not that you’re necessarily going to dispose of them, but because the syrup really becomes a sticky icky mess! It’s up to you how much you want to scrub. If you let them soak for a long time, it’s much easier :-)

Maple Chicken Wings

6 lbs chicken wings
1/3 c teriyaki sauce
1/2 c soy sauce
2T garlic, minced
1 T onion powder
1-1/2 t pepper
1 t red pepper flakes
2 c maple syrup

Place wings in the pan, mix all the other ingredients and pour over wings. Toss to coat. Bake at 350 for 1 hour, turning every 15 to 20 minutes. Increase the temperature to 425 and cook for 45 minutes more, turning as before.

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