Happy Super Bowl Sunday! Although I’m not the biggest football fan, (and don’t fully understand the rules…shhh) I use this day as an excuse to get my cook on. And nothing says sports like chicken wings! But fair warning, these wings are dangerously addictive. It’ll be hard to not eat all of them yourself!
Combining the sweet and the spicy is pretty much an obligation when it comes to wings. To create a supreme balance, we have good ol’ Canadian maple syrup on one end of the spectrum, and spicy Sriracha on the other. Not too sweet and not mouth-numbingly hot. It’s the perfect marriage.
They’re also baked and not fried, so that makes them healthy right? And best of all, putting them together is so quick and mostly hands-free that you won’t even miss a single play. Now get prepping because you’ll definitely want these later today!
- 1 lb chicken wings, sectioned into wingettes and drumettes
- 3 tbsp hoisin sauce
- 2 tbsp maple syrup
- 3 tsp Sriracha
- 3 garlic cloves, minced
- 1/3 cup reduced sodium chicken broth
- 1 green onion, thinly sliced
- Sesame seeds for garnish
- Salt and pepper
- Olive oil
- Take the wings out of the fridge 1 hour before you want to cook them. Lay them out, skin side up. Drying out the skin will help crisp it up.
- Preheat oven to 400°F. Set a wire rack over a baking sheet lined with tinfoil. Season wings with salt and pepper. Place wings on the rack, ensuring they are not touching. Cook for 40-45 minutes, turning half way through, until skin is crispy.
- While the wings are cooking, make the sauce. Add a little olive oil to a pan and sauté the garlic until slightly browned. Add the chicken broth, hoisin sauce, and maple syrup. Reduce until it has reached a syrupy consistency. Add Sriracha at the last minute to retain its colour. Season with salt and pepper to taste.
- Once wings are cooked through, broil them on high until skin is crispy. Place wings in a large bowl and toss with the sauce. Garnish with green onions and sesame seeds. Enjoy immediately.
- Cook time will depend on the size of your wings. Smaller wings will need less time in the oven.