Sweet, sticky, and just the right amount of savory—these maple-glazed chicken wings are an irresistible crowd-pleaser. Perfectly crispy on the outside, tender inside, and coated in a rich glaze made from maple syrup, spices, and a bourbon-style flavor twist (without the alcohol). These wings are baked, not fried, so they’re easy to make at home with minimal mess and maximum payoff.
These wings are a go-to for game day, backyard cookouts, or any gathering where finger food rules. The glaze is what sets them apart. You get deep maple sweetness balanced with a hint of garlic, tangy vinegar, and smoky depth—all cooked down to a sticky, glossy coating that clings to every piece.
Instead of actual bourbon, this recipe uses a clever combo of smoked paprika, brown sugar, and a dash of apple cider vinegar to mimic the complexity that bourbon usually brings. The result is just as rich and layered, without the need for any alcohol.
The wings are first baked until golden and crispy, then tossed in the thickened glaze for that signature sticky finish. No deep frying, no complicated steps. Just big flavor in a simple, straightforward process.
You can serve these wings as a main dish or appetizer. Pair them with coleslaw, roasted potatoes, or simply pile them high on a platter with plenty of napkins. They’re finger-licking good, literally.
Make them ahead of time for parties or freeze leftovers for a quick treat later. They reheat beautifully in the oven or air fryer, keeping that glaze intact.
Servings: 4–6
Time:
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Ingredients:
For the wings:
- 2.5 lbs chicken wings, separated into flats and drumettes
- 1 tbsp baking powder (not baking soda)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
For the glaze:
- 1/2 cup pure maple syrup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cayenne pepper (optional)
- 1 tbsp soy sauce
Instructions:
- Preheat oven to 425°F. Line a baking sheet with foil and set a wire rack on top.
- Pat wings dry with paper towels. In a large bowl, toss wings with baking powder, salt, pepper, and garlic powder.
- Arrange wings on the wire rack in a single layer. Bake for 40–45 minutes, flipping once halfway, until crispy and golden.
- While wings bake, make the glaze. In a small saucepan, combine all glaze ingredients over medium heat. Bring to a simmer and cook for 8–10 minutes, stirring often, until slightly thickened.
- Once wings are done, transfer to a large bowl. Pour warm glaze over wings and toss to coat evenly.
- Optional: Return glazed wings to the oven for 5 more minutes to set the glaze.
- Serve immediately, garnished with chopped green onions or sesame seeds if desired.
Tips:
- Pat wings very dry before seasoning to help them crisp.
- Use a wire rack to allow air circulation for even baking.
- For extra heat, add more cayenne or a touch of hot sauce to the glaze.
- Double the glaze if you like them extra sticky.
Why You Will Love This Recipe:
- Sweet, smoky, and savory flavor combo
- Crispy baked wings, no frying needed
- Sticky glaze clings to every bite
- Easy to make for parties or game day
- Freezer-friendly and great for leftovers
These maple-glazed chicken wings are sticky, sweet, and baked to crispy perfection. With a rich, bourbon-inspired flavor—minus the alcohol—they’re a surefire hit for any wing lover.
