Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

I found this recipe on Food Network. I have not made it yet but wanted to post it so I would have the recipe readily available when the time is right. It sounds like it would be very good. EDITED 2/7/10: I was trying different wing recipes to serve for the Super Bowl this year and realized I had never made this one so I whipped up a batch. It is a "WINNER"! I'm making a triple batch to serve on Super Bowl Sunday.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Cut off chicken wing tips and snip the skin between the joints.
  3. Place wings in large disposable baking pan.
  4. In large bowl combine all remaining ingredients.
  5. Pour over wings and toss to coat.
  6. Place pan on baking sheet and bake for approximately 1 hour, turning every 15 to 20 minutes.
  7. After 1 hour increase oven tempterature to 425 degrees.
  8. Turn wings to coat evenly and cook an additional 45 minutes.
Most Helpful

This is a great wing recipe with tons of sweet flavor. I only use 1 cup of maple syrup as I only cook 16 wing pieces vice 4 pounds. I only cook the last ½ hour at 425 and the sauce is just right.

Papa D 1946-2012 February 22, 2008

Outstanding sauce! I used fresh garlic, don't like the off taste of garlic powder. I made this with the thighs I had on hand. Unfortunately chicken thighs give off a lot of water, so the sauce got thinner rather than thicker. Maybe next time I'll cook them on a rack and baste a lot after marinating awhile. Regardless of that, the sauce was fabulous and really good on the brown rice I made to go with it. I live in New England, plenty of maple syrup around and I'll make these often. I never would have thought to combine it with soy sauce, but they really complement each other. Thanks Luby!

firefly68 January 22, 2007

This recipe is from the old "Calling All Cooks" show. I've made it dozens of times and it always been absolutely delicious! I use Yoshida for the teriyaki sauce, a mild, sweet soy sauce (Aloha Shoyu, if you can get it) and 1 1/3 cups of maple syrup. I've also never used the red pepper flakes but upped the black pepper to 1 tablespoon instead. I bake the wings in a big roasting pan (the wings should cover the bottom of the pan in a single layer)and I don't worry about using a disposable pan - a little bit of soaking dissolves the sticky sauce in no time. During the last half hour at 425, the sauce will start to thicken. It may still seem a little thin when it's done, but it thickens up real fast once it starts cooling and you end up with wonderful, sticky sweet wings. This recipe is a keeper!

Chilicat December 30, 2006