Every time I make those I tell myself that I should put the recipe online, and tonight for the first time I haven’t forgotten. This is a recipe for spicy wings that’s derived from a Korean wing recipe I’ve seen on the internet, only adapted to suit the ingredients I happened to have at the time — including maple syrup, hence the name (yeah, imagination isn’t my strong suit). It’s hot, and it’s tasty as hell.
- In a bowl, combine the following:
- Mix thoroughly, so the powders won’t stay in a clump or stick to the sides of the bowl.
- Take 24 chicken wings. Place in a large ziploc bag, then douse with the sauce you just prepared. Mix well, make sure the sauce gets on all exposed chicken bits.
- Place in your fridge overnight (or longer).
- Bake the wings on a cookie sheet for 60 minutes at 350F/180C, turn halfway through.
This will produce wings that have a good spicy kick to them. They’re not 5-alarm wings or anything like that, but they’re really tasty and you can actually enjoy eating them.
Of course if that’s not spicy enough, ditch the chili powder and use 2 tbsp of cayenne pepper, but be forewarned — that will turn the heat up to 11. And if you think the wings are spicy on the way in, wait until the next day… ’nuff said.