Maple-glazed baked chicken wings

A sweet and spicy treat the whole family will love!

Ever since I figured out the secret to making crispy chicken wings in the oven, I’ve had so much fun playing around with different sauces and flavour profiles. I think this might be my favourite one yet. This recipe is scaled for about 15 wings but you could easily multiply it.

crispy oven-baked chicken wings coated in a spicy maple-sriracha sauce


 Chicken wings

  • 3 pounds (1.5 kg) chicken wing pieces (flats, drumettes or a mixture of both)
  • 2 teaspoons (10 mL) baking powder

 Sweet and spicy maple glaze

  • 1/2 teaspoon (2.5 mL) freshly ground black pepper
  • 1/2 teaspoon (2.5 mL) Chinese five spice powder
  • 1/4 cup (60 mL) maple syrup
  • 1 tablespoon (15 mL) Dijon mustard
  • 2 tablespoons (30 mL) soy sauce (or tamari for a gluten-free version)
  • 1 teaspoon (5 mL) minced garlic
  • 1 – 2 teaspoons (5 – 10 mL) Sriracha (to taste)


  • Place wings in a broad, shallow bowl. Sprinkle with the baking powder and toss with your hands to coat evenly.
  • Lay the wings out in a single layer, 1/2 inch (1.25 cm) apart, on a wire cooling rack placed over a foil-lined baking tray. Let sit for 30 minutes (or refrigerate, uncovered, for up to 24 hours).
  • When ready to begin cooking, preheat oven to 250F. Once oven has heated, place tray in oven and set a timer for 30 minutes.
  • After 30 minutes, turn the oven temperature up to 425F (leave the tray in the oven while the temperature increases) and bake chicken wings for an additional 25 – 30 minutes, until golden brown and crispy.
  • While wings bake, prepare glaze by whisking all the ingredients together in a clean, broad bowl large enough to hold all the wings.
  • When wings are cooked, use tongs or two forks to gently pry them off the wire rack but don’t put them into the bowl until you have loosened them all.
  • Add all the cooked wings at once to the bowl and toss gently until evenly coated, about 1 minute. Spread the wings out on a clean parchment-lined baking sheet. At this point they can be refrigerated for up to 12 hours, or you can finish the cooking per the next step.
  • Just before serving, put the wings back in the oven and bake at 375F for about 10 minutes (longer if they have been refrigerated) until the glaze is bubbling.
  • Transfer to a platter and serve.

Makes 15 wings.

crispy baked chicken wings with a sweet and spicy glaze


Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

6 thoughts

  1. I LOVE chicken wings tho I haven’t ate them for some time since developing IBS.
    But this formulation is ridiculously-inventive and looks tasty as heck!

  2. Pingback: Maple-glazed baked chicken wings — Constantly Cooking – SEO

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.