Ingredients

For the Wings:

  • 2 lbs (900g) chicken wings, split into flats and drumettes, tips removed
  • 1 tbsp baking powder (aluminum-free)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Cooking spray or 1 tbsp vegetable oil (for baking)

For the Maple Donut Glaze:

  • 1/2 cup pure maple syrup
  • 1/4 cup unsalted butter
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • Pinch of kosher salt
  • 1/4 cup powdered sugar (for thickening, optional)

For Garnish (Optional):

  • 1 tbsp crushed donut crumbs (from a plain or maple donut)
  • Chopped fresh parsley or chives
  • Sesame seeds

Equipment

  • Large mixing bowl
  • Baking sheet with wire rack
  • Small saucepan
  • Whisk
  • Tongs
  • Measuring cups and spoons

Instructions

Step 1: Prepare the Wings

  1. Dry the Wings: Pat the chicken wings dry with paper towels to remove excess moisture. This ensures crispier skin.
  2. Season: In a large mixing bowl, toss the wings with baking powder, kosher salt, black pepper, garlic powder, and smoked paprika until evenly coated. The baking powder helps crisp the skin.
  3. Chill (Optional): For extra crispy wings, arrange the wings on a wire rack set over a baking sheet and refrigerate uncovered for 1-8 hours to dry out the skin.

Step 2: Bake the Wings

  1. Preheat Oven: Preheat your oven to 425°F (220°C). Place a wire rack on a baking sheet and lightly coat with cooking spray or brush with vegetable oil.
  2. Arrange Wings: Place the wings on the wire rack in a single layer, ensuring they don’t touch each other.
  3. Bake: Bake for 40-50 minutes, flipping the wings halfway through, until golden brown and crispy. The internal temperature should reach 165°F (74°C).

Step 3: Make the Maple Donut Glaze

  1. Melt Butter: In a small saucepan over medium heat, melt the butter.
  2. Combine Ingredients: Add maple syrup, brown sugar, apple cider vinegar, vanilla extract, cinnamon, and a pinch of salt. Whisk until smooth.
  3. Simmer: Bring the mixture to a gentle simmer, stirring occasionally, for 3-5 minutes until slightly thickened. If a thicker glaze is desired, whisk in powdered sugar 1 tablespoon at a time until reaching the preferred consistency.
  4. Cool Slightly: Remove from heat and let the glaze cool for 2-3 minutes to thicken further.

Step 4: Glaze the Wings

  1. Toss Wings: Transfer the hot baked wings to a large mixing bowl. Pour the maple donut glaze over the wings and toss gently with tongs until evenly coated.
  2. Alternative Method: For a lighter glaze, brush the glaze onto the wings using a pastry brush.

Step 5: Serve

  1. Plate: Arrange the glazed wings on a serving platter.
  2. Garnish: Sprinkle with crushed donut crumbs, chopped parsley, chives, or sesame seeds for added texture and presentation.
  3. Serve Immediately: Enjoy the wings hot with napkins on hand for sticky fingers!

Notes

  • Frying Option: For extra crispy wings, deep-fry the seasoned wings in 350°F (175°C) vegetable oil for 8-10 minutes instead of baking, then toss with glaze.
  • Air Fryer Option: Cook wings in an air fryer at 400°F (200°C) for 20-25 minutes, shaking the basket halfway through, then glaze.
  • Storage: Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-12 minutes to restore crispiness.
  • Make-Ahead Glaze: The glaze can be prepared up to 2 days in advance and reheated gently before tossing with wings.

Serving Suggestions

  • Pair with celery sticks and blue cheese or ranch dip for a classic wing experience.
  • Serve alongside waffle fries or a light coleslaw to balance the sweetness.
  • Enjoy with a cold beer or sparkling cider to complement the maple flavors.

Nutritional Information (Approximate, per serving, assuming 6 servings)

  • Calories: 450 kcal
  • Protein: 25g
  • Fat: 30g
  • Carbohydrates: 20g
  • Sugar: 18g
  • Sodium: 600mg