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Turkey wings with maple syrup & hot pepper spread

Chef Chuck Hughes teaches us how to turn classic wings into a maple-infused delight.



  • 1.8 kilograms turkey wings
  • 2 tablespoons olive oil
  • 1/2 jar of hot pepper
  • 1/4 cup maple syrup
  • Pinch of salt
  • 2 clove garlic, slivered
  • Zest of 1 lemon

For the cranberry garnish:

  • 2 cups sugar (divided 1 cup + 1 cup)
  • 1 cup water
  • 340 grams fresh cranberries


  1. Preheat the oven to 375 Degrees F.
  2. In a zip lock mix all ingredients except the lemon zest. 
  3. Swish around to combine and add turkey wings. 
  4. Marinate for four hours or over night for the best flavour. 
  5. Remove turkey wings from the zip lock bag and dispose of the bag. Never ever reuse a marinade.
  6. Place wings on a parchment paper lined cookie sheet (for easy clean up), not overlapping. 
  7. Tip: Place the wings in the refrigerate for an hour or so to dry out a bit, helps to make the wings crispy.
  8. Bake at 375 for about 20-25 minutes OR until the chicken is clear when the thickest part is cut to the bone.
  9. Serve hot and garnish with lemon zest sprinkled all over.
  10. Tip: If you want extra sauce for garnish, mix all ingredients in a saucepan and bring to boil, cool. 

For the cranberry garnish:

  1. In a small sauce pit bring one cup sugar and one cup water to a boil and simmer for ten minutes or so to make a thicken syrup.
  2. Let cool for 10-15 minutes.
  3. Toss cranberries in the syrup to coat berries.
  4. Remove and roll in sugar.
  5. Allow to dry on a rack which is on a parchment lined baking tray.
  6. Use a treat or garnish.