These sticky, sweet, and slightly spicy wings are a crowd pleaser for all manner of casual holiday gatherings. Oven-baked and easy to make, this recipe will be a go to for entertaining and paired with rice and veggies an awesome meal.
2 lbs chicken wings
Nonstick cooking spray
2 Tbsp soy sauce
¼ cup maple syrup
¼ cup light brown sugar
4 cloved garlic, chopped
3 Tbsp sambal olek or sriracha sauce
Preheat the oven to 425°F.
Line a large baking sheet with parchment paper. Pat the chicken wings dry with paper towels.
Place the maple syrup, brown sugar, soy sauce, sambal olek and garlic in a large mixing bowl. Whisk to combine.
Place the chicken wings in the bowl. Using a rubber spatula, toss the wings in the sauce. Pour the wings onto the parchment along with all of the sauce.
Bake the chicken wings on middle rack of oven until browned and crisp, 45-50 minutes; make sure to toss and stir the wings with the glaze every 15 minutes.
When the wings are well-glazed and gloriously stick looking, remove from the oven and serve immediately.
Chef ILona Daniel is Harrowsmith’s Food Editor and the founder of Tribe Fresh Events and Consulting, a purpose-driven insights consultancy accelerated by modern approaches to the hospitality industry, immersive experiences, and community and culture development. She has worked on projects around the world and is on the Board of Directors for the Tourism Association of PEI. Chef Ilona is a media personality, and a Culinary Instructor at the Culinary Institute of Canada. The episode, “PEI Lobster” of the series, “Untamed Gourmet”, which Chef Ilona hosted was nominated for a Canadian Screen Award.