Maple Soy Chicken Wings
4 to 6 servings (1/3 to 1/2 Ib. per serving)
48 minutes to 1 hour and 5 minutes
For the wings
- ¼ cup and 1 tbsp (46 g) cornstarch, divided
- ½ tsp (3 g) salt
- ½ tsp (3 g) ground black pepper
- 2 Ib. split chicken wings
For the sauce
- 3 pkg. (42 g) Redpath® Brown & Maple Sugars
- 1/3 cup (80 ml) low-sodium soy sauce
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) rice wine vinegar
- 1 garlic clove, minced
- 1/2 tsp (2 g) onion powder
- ¼ tsp (1 g) cayenne pepper, or more to taste
For the wings:
Preheat oven to 400ºF (200ºC). Line a large baking sheet with aluminum foil, and grease well.
In a large bowl, whisk ¼ cup of the cornstarch with the salt and pepper.
Add the chicken wings to the bowl and toss until well coated.
Arrange the wings on the baking sheet in an even layer. Bake, turning once, until the wings are to a food safe doneness of 165ºF (74ºC), crispy and golden; about 40 to 50 minutes.
For the sauce:
Combine the remaining tablespoon of cornstarch with the Redpath® Brown & Maple Sugars, soy sauce, butter, rice wine vinegar, garlic, onion powder, and cayenne in a small saucepan.
Set over medium heat and simmer until the sugar has dissolved and the mixture has thickened slightly; about 3 to 5 minutes.
When the chicken wings are cooked, pour the sauce over and toss until coated.
Return to the oven and bake until the sauce is glossy and adheres to the chicken wings; about 5 to 10 minutes.
- If you can’t find chicken wings already split, buy the equivalent amount of whole chicken wings and split them yourself. Simply find where the joint is between the drumette and wingette, and use kitchen scissors or a knife to slice through. If desired, remove the tips as well.
- If you remove the tips, bake and enjoy separately for a snack or use to enhance stocks or soups.