I’m usually drawn to sweet and spicy flavors, so I came up with Sriracha Maple Chicken Wings.
I absolutely love coming up with new and creative chicken wing recipes!
So as my husband called and said he was bringing home chicken wings, I got to looking for ideas in my fridge and pantry right away.
How to make Sriracha Maple Chicken Wings
The sauce and marinade is a mixture of maple syrup, Sriracha, soy sauce, ketchup, garlic paste and ginger paste.
Using pure maple syrup is a must here, not the processed stuff.
Whisk the sauce and marinade until evenly combined.
About a half a cup will go into a gallon size bag with four pounds of jumbo split chicken wings.
Massage the bag and place in the fridge for several hours or overnight.
Ours was a last minute meal, so mine marinated for about 3 hours.
If I planned ahead I would do them overnight.
While the wings marinated, I put the remaining sauce in a saucepan and brought it to a boil, then reduced the heat to simmer for 8 minutes.
It turned into a nice, thick glaze to brush over the wings right before serving them.
Since it was a gorgeous Saturday afternoon when we made these, we put them on the smoker.
Set the smoker to 250 degrees and let them go for about an hour and 15 minutes.
Then flip them and let them smoke for another hour and 15 minutes.
So two and a half hours total.
During the last half hour start brushing them with the Sriracha maple glaze on both sides.
The glaze will caramelize just like this and turn a gorgeous color 🙂
Serve with the remaining glaze on the side and be prepared to get messy!
These are for sure finger licking good!
Our neighbors came over to enjoy them with us and good thing this is a no judgement zone.
We had wing sauce all over but didn’t care one bit 🙂
If you like these Sriracha Maple Chicken Wings, you may also like…
Sriracha Maple Chicken Wings
A sweet and spicy wing that can be baked or smoked
- 1/2 cup Sriracha
- 1/2 cup pure maple syrup
- 1/2 cup soy sauce
- 1/4 cup ketchup
- 1 Tbsp garlic paste or minced garlic
- 1 Tbsp ginger paste or minced ginger
- 4 pounds jumbo split chicken wings
In a bowl, whisk together the Sriracha, pure maple syrup, soy sauce, ketchup, garlic, and ginger. Whisk until evenly mixed.
Put the chicken wings in a gallon size plastic bag. Pour 1/2 cup of the Sriracha maple mixture over the wings. Massage the bag until evenly mixed. Marinate in the fridge several hours or overnight.
Put the remaining Sriracha maple mixture into a small saucepan. Bring to a boil reduce heat to simmer for 7 to 8 minutes, stirring occasionally. Set the glaze aside to brush over the wings after they cook.
Place the chicken wings in a smoker set to 250 degrees for two and a half hours. Flip them halfway through. Brush with the glaze during the last half hour of cooking. Check the internal temp to make sure they are at 170 degrees before serving.
These can also be baked in the oven: In the oven: Place wings on a lined baking sheet and put in a 400 degree oven for 45 minutes, flip them halfway through. Brush with the glaze during the last 15 minutes of cooking.
Serve with the remaining glaze on the side for dipping.