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Spicy Maple Chicken Wings

“My girls and I often ask my husband to make us his famous chicken wings. They’re sweet, yet spicy, and we love ’em!” Dona Hoffman — Addison, Illinois
  • Total Time
    Prep: 20 min. Cook: 10 min./batch
  • Makes
    about 2 dozen

Ingredients

  • 3 pounds chicken wings
  • Oil for deep-fat frying
  • 1/2 cup butter, cubed
  • 1/2 cup maple syrup
  • 1/2 cup Louisiana-style hot sauce
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons water
  • 1-1/2 teaspoons cornstarch

Directions

  • Cut chicken wings into three sections; discard wing tip sections.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken, a few pieces at a time, for 8 minutes or until golden brown and juices run clear, turning occasionally. Drain on paper towels.
  • In a small saucepan, melt butter. Stir in the syrup, hot sauce, brown sugar, salt and pepper. Combine water and cornstarch; stir into sauce. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Place wings in a large bowl; pour sauce over and toss to coat.
Editor's Note
Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Nutrition Facts
1 piece: 161 calories, 13g fat (4g saturated fat), 26mg cholesterol, 89mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 5g protein.

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