Spicy Maple Buffalo Wings

Robin Ward

Crispy, irresistible wings smothered in a bold, buttery Buffalo sauce with a sweet maple twist and just the right touch of heat. Each bite is packed with juicy, tender chicken and a perfectly balanced sweet-spicy glaze that delivers an unforgettable punch of flavor. Customize the heat and savor the deliciousness!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 45

Course: #maincourse, Appetizer

Cuisine: American

Ingredients Method Notes

Ingredients

2-2.5 lbs. chicken wing flats, split at the joint and tips removed (You can save the tips for stock)
2 tsp baking powder
2 tsp paprika
1 Tbsp plus 1 teaspoon kosher salt
(Nonstick cooking spray) (For air frying)
¼ cup hot sauce (I used Frank's RedHot, but feel free to choose your preferred hot sauce to adjust the heat level to your liking.)
4 Tbsp unsalted butter (½ stick)
2 Tbsp pure maple syrup
2 Tbsp apple cider vinegar
1 cup ranch dressing or blue cheese dressing for serving
celery for serving

Method

Preheat the oven to 425℉.
Pat the chicken wings dry with a paper towel. Combine the baking powder, paprika, and salt in a large bowl. Add the chicken wings and toss to coat.
Arrange the wings in a single layer on a silicone baking mat-lined sheet pan. Bake for 45 to 50 minutes, flipping the wings in the middle of the cook time. Change to BROIL for 5 minutes to crisp.
While the wings are frying/baking, combine the hot sauce, butter, maple syrup, and vinegar in a saucepan and stir over medium heat. Bring to a simmer and continue to cook, stirring occasionally, until the butter has completely melted. Place the cooked wings in a large bowl and toss with the sauce. Serve with your choice of dressing and celery.

Notes

Pro Tips for Perfect Wings

For optimal results, use a sheet pan lined with parchment paper or, even better, a silicone baking mat. These tools ensure your wings cook evenly and come out perfectly crisp.

If you are air frying, check out these handy parchment paper baskets for easy cleanup!