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Maple and cayenne pepper glazed chicken wings
Bring sweet and spicy together to create mouthwateringly good chicken wings.
YIELDS
5
TO
6
Ingredients
Hot Sauce
- 453g fresh cayenne peppers, stems removed and roughly chopped
- 5 cloves of garlic, peeled and smashed
- 2 cups apple cider vinegar
- 2 teaspoons kosher salt
- 2 limes, juiced
Wings
- 1/2 cup unsalted butter, divided
- 1/4 cup maple syrup
- 1/4 cup cayenne hot sauce
- 907g chicken wings
- Kosher salt and cracked black pepper
Directions
Hot sauce
- Add cayenne peppers, garlic, apple cider vinegar and salt to a saucepan over medium-high heat and bring to a boil. Once boiling, reduce the heat to low and simmer for 20 minutes. Remove from heat and let cool slightly.
- Add the mixture and lime juice to a blender and blend on high until smooth. Strain the hot sauce through a fine mesh sieve if you’re looking for something a bit thinner, or keep it as is for a thicker consistency.
- Store in airtight containers in the fridge for a few months.
Wings
- Preheat oven to 425°F and line two baking sheets with foil.
- Place wings on prepared baking sheets and pat them with a paper towel, ensuring the wings are as dry as possible and set aside.
- Add six tablespoons of butter, maple syrup and hot sauce in a small saucepan over medium-high heat. Bring the mixture to a boil and whisk until the sauce has thickened and incorporated, about four minutes. Remove from heat and set aside.
- Melt the remaining two tablespoons of butter, brush it all over the wings and season with salt and pepper.
- Bake wings in the preheated oven for 30 minutes. Remove from the oven, brush the wings with sauce and return to the oven for an additional five to 10 minutes.
Seve
- Remove the wings from the oven, toss them with the desired amount of sauce, and enjoy!
