Maple Leaf Hot Wings

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.

Marinade/sauce

  1. In a bowl, combine the following:
    • 4 tbsp chili paste (this stuff)
    • 2 tbsp hot chili powder (I use this one these days)
    • 1/2 tbsp cayenne pepper
    • 1.5 tbsp minced or chopped garlic
    • 1 tbsp dark soy sauce
    • 1 tbsp sesame oil
    • 2 tbsp maple syrup
    • 1 tbsp ground mixed pepper
  2. Mix thoroughly, so the powders won’t stay in a clump or stick to the sides of the bowl.
  3. 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.
  4. Place in your fridge overnight (or longer).
  5. Bake the wings on a cookie sheet for 60 minutes at 350F/180C, turn halfway through.
  6. Enjoy.

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.

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