Buffalo Maple Wings
If you’re not interested in deep frying chicken wings, then baking them is the way to go. Since the skin stays on the wings stay moist and juicy and don’t need a bread coating, and they deliver flavor that’s deepened by the roasting time. Frying is certainly faster for the time-conscious cook, but try cycling baked wings into your menu. You can also make these wings and the sauce with our classic Buffalo Wing Rub; just swap in the same proportions outlined below.
You could certainly toss the wings in the Buffalo Maple Sauce and bake them that way but we opted to keep that separate. The sauce on the side as a dip creates an extra layer of flavor that gives the diner the opportunity to mix and match flavors to their heart’s desire, individualizing their plates.
5 pounds chicken wings
4-5 Tablespoons Buffalo Maple Seasoning, divided
3 Tablespoons maple syrup
1 batch Buffalo Maple Sauce
1. Preheat oven to 450°F.
2. Pat chicken wings dry if necessary and lay them out on parchment-lined baking sheets. Put in the oven and bake for 20 minutes. After 20 minutes flip the wings, and put them back in the oven for another 20 minutes.
3. While the wings bake, mix 3 Tablespoons Buffalo Maple Seasoning with 3 Tablespoons maple syrup. Set aside.
4. Check wings. If the skin looks mostly dry and is starting to get crisp and brown, remove them from the oven and toss them with remaining Buffalo Maple Seasoning mixture. Put back in the oven for 10 minutes.
5. When wings are crisp and dry and the seasoning has fully baked on, remove them from the oven. Toss with an additional Tablespoon of Buffalo Maple Seasoning. Serve with celery, Buffalo Maple Sauce, or other sauces like ranch dressing and a side of pure maple syrup.
