I must confess, I don’t cook. I bake.
The closest thing that resembles cooking in my home is boiling water for ramen noodles and throwing frozen meals in the oven. There’s just something about it that irks me. Maybe it’s from all the oil splatters, cut fingers and the ever-so-long ingredient list to season an item. I might be exaggerating on that last excuse but in general, cooking is not really one of my happy moments.
And even though these wings were baked (not fried), I still had to cut raw chicken and season it. That to me is cooking and shameless to say, I haven’t done that in maybe over a year?
One day I hope to have a change of mind because, believe it or not, cooking is actually something I once enjoyed. I’m trying to get the hang of it again starting with small foods such as appetizers and then slowly transition into meals.
Since Wes and I moved into our new home, we’ve bought a larger dining table to host Sunday dinners. Now this is big pressure here since we all know who will be doing the cooking (ME) but I’m pretty excited about this idea and could use all the practice I can get beforehand. Nevertheless, this is one that I’m proud of. Doesn’t it look delish?!
Yesterday, I captioned a preview of the wings on Facebook, “I don’t even know how to caption this one” and a couple of the responses were, “mouthwatering” and yes indeed that’s a perfect way to describe them! They were so juicy and the chicken was tender. I was shocked and truly thought they would burn or be very dry.
The flavor profile is one I’ve never had – sweet together with spicy. But I must also confess, I don’t do spicy so I lose out on taste-testing many foods. I can’t handle the heat. Surprisingly, the wings weren’t as spicy as I thought it would be. The maple was just enough to tone the spice down a notch.
There were some alternatives I made to the original recipe. For one, it called for drummies but because I don’t like wasting any part of the chicken, I used both the drumstick and the forearm of the wings. Secondly, I didn’t have regular chili sauce so I substituted for a raspberry jalapeño sauce instead. Not a bad choice.
Overall, I’d definitely make this again. It’s the perfect finger food to watch a game or even Super Bowl which is coming up soon.
Do you guys watch the game? What are some of your favorite game day foods?Print
- 1/4 cup real maple syrup or honey
- 1/4 cup raspberry jalapeño sauce or chili sauce
- 2 tablespoons fresh chives, chopped
- 1 tablespoon low sodium soy sauce
- 1/2 teaspoon ground mustard
- 1/4 teaspoon cayenne pepper (optional)
- 10 chicken wings, uncut
- Heat oven to 375°F. In a small bowl, mix all ingredients except chicken; set aside.
- On a poultry cutting board, cut each wing at the joint. Remove and discard wing tips and excess skin.
- Place wings on a 15 x 10 x 1-inch pan. Pour mixture over wings, turn over and brush to evenly coat.
- Bake uncovered for 30 minutes, turn wings over and brush with sauce. Bake for an additional 15 to 25 minutes or until juice of chicken is clear when the thickest part is cut to bone. Serve chicken with sauce. ENJOY!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Cuisine: American
Spicy Maple Chicken Wings recipe adapted from (p. 61) Betty Crocker’s Cookbook