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For this recipe I think it would be perfect served with some waffles. The sauce has a strong maple taste which makes it a little too sweet to eat a bunch of these. Also, we had some just out of the oven baked and they where really good with no sauce. If you are going to add sauce I suggest you don’t waste ginger in the flour because you can’t taste it.

Crispy Baked Maple Sriracha Wings

(Adapted from Rock Recipes)


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2 to 3 pounds chicken wings, cut in pieces, wing tips removed 1 cup flour

1/4 tsp cayenne pepper

3 tbsp ground ginger

2 tsp salt

3/4 cup pure maple syrup

2 tbsp Sriracha sauce (or more to taste)

2 eggs

3 tbsp water


Preheat oven to 375 degrees F.


Sift together the flour, black pepper, cayenne pepper, ground ginger and salt to form a dredging mixture.


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Whisk together the water and eggs to make an egg wash.


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Dip each wing into the flour dredge, then in the egg was and back into the flour dredge again.


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Place on a lightly oiled baking sheet and lightly drizzle or spray the tops with a little more olive oil.


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Bake at 375 degrees F for about 45 to 60 minutes. Flip the wing pieces at half way through the cooking time.


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While the chicken is baking, prepare your sauce by slowly simmering together the maple syrup and Sriracha sauce. The volume of the sauce after it has simmered enough should be reduced to about a half cup.


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When they are crispy and fully cooked toss them into the Maple Sriracha Sauce

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