Well, the song says otherwise, but to me this is the most wonderful time of the year! Baseball playoffs, NASCAR playoffs, we’re in the thick of football season, hockey just started and there’s even pre-season basketball! So much fun for this sports fan! Even if my football team can’t get out of its own way!
These sweet-hot wings will make a perfect addition to your next tailgate or viewing party. I will warn you – they are pretty hot, so if that’s not your thing, adjust the amount of sriracha down, but the maple syrup keeps them from being just hot…they have flavor. The other warning is this: you know I try to avoid sugar here in the Den, but they really don’t come out nearly as well if you use sugar-free maple syrup. Honestly, I hate to spend more than I have to (or make you spend more than you have to), but in this case, the quality of the wing sauce is kind of dependent on the quality of the maple syrup – I recommend getting a small container of the real maple syrup and hiding it in the back of the cabinet so no one uses it for pancakes, because it really does make a difference in this recipe.
Now that the disclaimers are over, move over Buffalo, because these Long Island wings have it going on!
Maple Sriracha Wings – makes 24
1 dozen chicken wings
5 tablespoons butter
4 tablespoons sriracha
5 tablespoons maple syrup
3/4 teaspoons lemon juice
Salt
Ground pepper
Cut wings in half (and cut the little wing tips off if they bother you). Sprinkle with salt and pepper. Bake wings at 450 for 20-25 minutes – you can also grill them if you happen to have a grill at your tailgate.
While the wings are cooking, melt butter over medium-low heat. Add sriracha, maple syrup, lemon juice, and a pinch of salt. Whisk well to combine. NOTE: you can make the sauce in advance and just re-heat and re-whisk before serving.
Put wings in large bowl. Toss with sauce. If you have extra sauce (which you probably will), pour over – it’s a great dipping sauce for fries too. Bring lots of napkins, some ranch dressing if desired, and enjoy!