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Golden maple glazed chicken wings with crispy sweet potato fries on a white serving platter by Reynaldo’s Cocina
Reynaldo’s Cocina 📍

Golden Maple Chicken Wings

Crispy homemade chicken wings tossed in a buttery golden maple glaze made with maple syrup, Dijon mustard, and warm seasonings. Sweet, savory, slightly tangy, and perfect alongside crispy sweet potato fries.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Appetizer, Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken Wings
  • 3 lbs chicken wings split drums and flats
  • 1 tbsp avocado oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup cornstarch
For Frying
  • Neutral oil
Golden Maple Sauce
  • 3 tbsp butter
  • 1/4 cup pure maple syrup
  • 2 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1 tbsp water if needed
Optional Finish
  • Extra cracked pepper

Equipment

  • Deep fryer or heavy pot
  • Large mixing bowl
  • Small saucepan
  • Wire rack
  • Tongs
  • Measuring cups and spoons
  • Whisk
  • - Serving platter

Method

  1. Pat the chicken wings completely dry.
  2. Add wings to a large mixing bowl.
  3. Season with avocado oil, garlic powder, onion powder, paprika, salt, and black pepper.
  4. Toss thoroughly until evenly coated.
  5. Sprinkle cornstarch over the wings.
  6. Toss until a thin even coating develops.
  7. Do not heavily bread the wings.
  8. Heat oil to 375 degrees.
  9. Fry the wings for 8 to 10 minutes until golden brown, rendered, and crispy.
  10. Transfer the wings to a wire rack.
  11. In a small saucepan melt the butter over medium low heat.
  12. Whisk in maple syrup, Dijon mustard, garlic powder, onion powder, and paprika.
  13. Add a small splash of water if needed.
  14. Cook for 1 to 2 minutes until the sauce becomes smooth and glossy.
  15. Transfer the hot wings to a large bowl.
  16. Pour the golden maple sauce over the wings.
  17. Toss until evenly coated.
  18. Allow the wings to rest for 1 to 2 minutes so the glaze can set.
  19. Plate and serve immediately.
  20. Finish with extra cracked pepper if desired.
  21. Serve with seasoned sweet potato fries if desired.

Notes

• Cornstarch creates a crisp texture without heavy breading and helps the glaze cling to the wings.
• Maple syrup and Dijon mustard should balance each other for a sweet, tangy, buttery finish.
• Toss the wings while they are still hot for the best sauce coverage.
• Allow the glaze to set briefly before serving so it coats instead of running.
• These wings eat like a cross between honey mustard and maple glazed wings with extra richness.
• Patting the wings completely dry before seasoning helps maximize crispiness.
• The sauce should lightly glaze the wings rather than soak them.
• Serve immediately for the best texture and crunch.
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