3 Reviews

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.

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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!

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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!

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Chilicat December 30, 2006
Maple Chicken Wings