Sweet Heat Glazed Chicken Wings


Everyone loves chicken wings; this version of the classic Buffalo style tempers the heat with a bit of sweetness from Virginia maple syrup. Virginia’s Highland County is the southernmost point for maple syrup production – conditions have to be just right for sap flow. It’s small production, but one with a history; natives taught settlers about syrup when this area began being colonized by Europeans around 1745.


3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
24 chicken wings
1/2 stick butter
1/4 cup maple syrup
1/2 cup hot sauce
1/4 teaspoon crushed red pepper


In a large zip-top plastic storage bag, combine flour, salt, garlic powder and black pepper, seal and toss to incorporate. Add chicken wings, seal, and toss to coat. Remove wings to a foil-lined baking sheet coated lightly with cooking spray; do not allow wings to touch. Refrigerate one hour.

Preheat oven to 425F and place wings in oven. Bake for about 20 minutes, turn wings, and bake about another 20 minutes until both sides are golden. Remove from oven and place in a large bowl.

In a saucepan, melt butter, remove from heat, then add maple syrup, hot sauce and crushed red pepper; stir. Pour over chicken wings and toss to coat.

Yields 8