Crispy Baked Chicken Wings with Maple-Garlic Seasoning
August 17, 2025 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 2 - 4 (easily scalable!)
Ingredients
- For the Wings:
- (4½ lb) Chicken Wings
- 2 tbsp of baking powder (not baking soda!)
- 1 tsp of salt
- ½ tsp of black pepper
- For the Maple-Garlic Seasoning:
- 3 tbsp of pure Canadian maple syrup
- 2 tbsp of soy sauce
- 1 tbsp of Dijon mustard
- 2 cloves of garlic, minced
- 1 tsp of smoked paprika
- ½ tsp of cayenne pepper (optional, for heat)
- 1 tbsp of apple cider vinegar
- 1 tbsp of olive oil
- Fresh ground pepper, to taste
- 2 tbsp of finely chopped fresh chives to garnish
Directions
- Prep the wings: Preheat your oven to 220°C (425°F). Pat the wings completely dry using paper towels to help them crisp up. Toss the wings in a large bowl with baking powder, salt, and pepper until evenly coated. Line a baking sheet with foil and place a wire rack on top, greased with olive oil. (This will help with air circulation so your wings get crispy all around!) Arrange wings in a single layer on the rack.
- Place them in the oven: Bake for 25 minutes, then flip the wings and continue baking for an additional 20-25 minutes, or until golden brown and crispy.
- Make the seasoning sauce: While the wings bake, whisk together all the seasoning ingredients in a small saucepan. Simmer over medium heat for 3-4 minutes, until slightly thickened, then set aside.
- Coat the wings: Once the wings are done baking, transfer them to a large bowl. Pour the warm maple-garlic sauce over the wings and toss well to coat. Garnish with chives and serve.
Complementary Sides:
- Crispy Roasted Sweet Potato Wedges
- Tangy Apple-Cabbage Slaw
- Grilled Corn on the Cob with Chilli-Lime Butter
- Garlic-Herb Cauliflower "Rice"
- Maple-Balsamic Roasted Brussels Sprouts
Frequently Asked Questions:
Can I use duck or turkey wings instead of chicken?
Yes! Duck and turkey wings both work well with this recipe. Keep in mind that they’re larger and fattier than chicken wings, so you’ll need to increase the cooking time. Bake until the skin is golden and crispy and the meat is fully cooked through (internal temp: 74°C / 165°F).
Can I make these wings ahead of time?
Definitely, you can bake the wings a day in advance, then reheat them in the oven at 190°C (375°F) for about 10-15 minutes before tossing them in the maple-garlic sauce. This makes them great for parties or meal prep.
Are these wings freezer-friendly?
Yes. Once cooked and cooled, store them in a freezer-safe container or bag for up to 3 months. Reheat in the oven to restore crispiness (avoid microwaving, as it softens the skin).
Can I make these wings less spicy (or more spicy)?
Of course. For a mild version, skip the cayenne pepper. For more heat, add extra cayenne, drizzle with hot sauce, or toss in chilli flakes before serving.
Can I use an air fryer instead of the oven?
Yes! Air fry at 200°C (400°F) for about 20-25 minutes, flipping halfway through, until crispy. Then toss with the maple-garlic sauce as directed.
How long will leftovers keep in the fridge?
Cooked wings will last 3-4 days in the fridge when stored in an airtight container. Reheat in the oven or air fryer to keep the skin crispy.
Can I cook the wings while still frozen?
No, it's best to make sure they are completely thawed and patted dry before baking. Any excess moisture will prevent the wings from crisping up properly.
Is this recipe kid-friendly?
Yes, this recipe is a hit with most kids! The wings are baked instead of fried, making them a bit lighter and less greasy. The maple-garlic seasoning adds a sweet and savoury flavour that tends to go over well with younger eaters. If you're cooking for little ones or anyone sensitive to spice, you can leave out the cayenne pepper. The garlic, maple syrup, and smoked paprika give the wings plenty of flavour on their own. Pair them with a fun side like sweet potato wedges, corn on the cob, or apple slaw, and you’ve got a meal the whole family can enjoy.
