Oh, game day food. You do us in with your oodles of fat and calories. Making us run and sweat to work you off. So not worth it. Not when you can prepare some of those favorites with just a tweak or two and get just as delicious results. Wings, kind of already loaded in fat, really don’t need to be fried to give you great flavor and texture. Baking them at a high heat and baking long enough to get a crisp exterior is basically the “secret” to making these even better tasting than fried. I’ve made these with Buffalo sauce as well, using the same technique. They were amazing!

I’m not exactly (read: not at all) a football fan. I debated over admitting that, but to me, Superbowl is an excuse to get together with friends, eat and watch the commercials. So, if you’re into watching the game…you may not want to come to my house. I’ll talk your ear off through the entire game, telling you about how I had to take 75 shots of chicken wings just to get two kind of lousy photos for my post and how I tried on fifteen pairs of jeans in the store only to find one that I didn’t have to cut a foot off the bottom. Then, I’d probably stand in front of the TV (still talking) while you’re trying to at least get a glimpse of the game, but I’d probably stop talking long enough to stick a chicken wing in my mouth and for you to watch the commercials.

Maple Sriracha Baked Chicken Wings

2 pounds chicken wings, tips removed and trimmed (see Notes)
few pinches each of kosher salt and black pepper
1/4 cup pure maple syrup
1/4 cup sriracha
1 tablespoon low sodium soy sauce

Rinse, trim and dry the wings (see Notes). Place the dried wings in a large non-metallic bowl. Sprinkle them with just a bit of kosher salt and pepper and give them a toss. Add the maple syrup, sriracha and soy sauce. Toss again to coat all of the wings. Cover the bowl with plastic wrap and refrigerate for at least 3 hours or overnight.

Remove the wings from the refrigerator for about 15 minutes before baking.

Preheat your oven to 425 degrees. Line a large sided baking sheet with heavy duty aluminum foil (things will get sticky). Place the wings on the baking sheet. Leave any remaining sauce in the bowl or your wings won’t get crisp.

Bake for 30 minutes. Turn the wings over and bake for 5 more minutes. Give them one last turn and bake for 5 more minutes to get nice and crisp.

Notes:

  • You can buy wings already cut into pieces and tips removed. Whether you buy them that way or have to cut them up yourself, I use kitchen shears to cut any extra fat from the wings. It makes a huge difference.

Maple Sriracha Baked Chicken Wings - these sweet and spicy wings are baked...a much less guilty version of wings! | @tasteLUVnourish