These delicious super easy amazing wings have no artificial flavors and they’re baked, not fried! My son and I just set down and devoured a whole bowl together, minus the beer for him – he’ll have grape juice thank you very much. These wings are so good! and amazingly enough all you need to do is mix everything together and bake – that’s it!
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Baked Maple Chicken Wings
- Total Time: 35 minutes
- Yield: Serves 6
Description
Sweet and savory glazed wings, perfect for a crowd. Bake them or grill them for a fun, less greasy snack.
Ingredients
- 1 lbs (600 gr) Chicken Wings
- 1 Tbsp Ketchup
- 2 tbsp Maple
- 2 tsp Garlic Powder
- 2 tsp Paprika
- 0.25 tsp Salt
- 1 Tbsp Olive Oil
Instructions
- Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- Pat the chicken wings dry with paper towels. Dry wings are the key to crispy skin in the oven.
- In a large bowl, whisk together the ketchup, maple syrup, olive oil, garlic powder, paprika, and salt until smooth.
- Add the wings to the bowl and use your hands to toss and coat every piece evenly with the glaze.
- Arrange the wings in a single layer on the prepared baking sheet, leaving a little space between each wing so they roast rather than steam.
- Bake for 15 minutes, then remove the pan and flip each wing using tongs.
- Return to the oven and bake for another 12-15 minutes until the glaze has caramelized and the skin is golden brown with slightly sticky edges. The internal temperature should reach 165°F.
- Let the wings rest on the pan for 2-3 minutes before transferring to a serving platter. The glaze will thicken as it cools slightly.
Notes
- For a richer maple flavor, use pure maple syrup instead of pancake syrup.
- To achieve extra crispy skin, broil the wings for the last 2-3 minutes of baking.
- Leftover wings can be stored in the refrigerator for up to 4 days and reheated in the oven or air fryer.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 3-4 wings
- Calories: 250
- Sugar: 10
- Sodium: 300
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 1
- Protein: 20
- Cholesterol: 80
Frequently Asked Questions
How long should I bake maple chicken wings and at what temperature?
Bake wings at 220°C (425°F) for 15 minutes, then flip and bake for another 12 to 15 minutes — about 27 to 30 minutes total. This gives the skin time to crisp up and the maple glaze time to caramelize without burning.
Will the maple syrup burn before the wings are cooked through?
The wings are coated in the maple glaze before baking, not added partway through — the shorter total bake time (about 27 to 30 minutes at 425°F) keeps the sugars from burning while the glaze still caramelizes and turns golden and sticky. For extra crispy skin, you can broil the wings for the last 2 to 3 minutes of baking.
Should I pat the wings dry before seasoning them?
Yes, patting the wings dry with paper towels before adding any seasoning or glaze is important for crispy skin. Moisture on the surface steams the skin instead of allowing it to brown and crisp.
