These finger-licking Maple Buffalo Chicken Wings are sweet and tangy with a slight kick that will tease your taste buds. Before you know it, you’ve scarfed down an entire plate in a matter of minutes! It’s a nice change from the classic buffalo wings because the addition of maple syrup makes it extra special.
The freshly baked crispy wings quickly absorb the sweet, sticky sauce so each bite creates a flavor explosion in your mouth. Have a lot of extra napkins handy because this can get messy but its so worth it!
Make these together with the Garlic Parmesan Wings for the ultimate game day appetizers or bring it to your next potluck and watch everyone fight for the last few pieces of delicious wings!
Maple Buffalo Chicken Wings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Ingredients
- 2 lbs chicken wings
- 1 tsp sea salt
- 1/4 cup wing sauce I like Frank’s Red Hot
- 2 tbsp ghee
- 1/4 cup maple syrup
- 1 tbsp balsamic vinegar
- 1/4 tsp black pepper
Instructions
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Preheat oven to 395F.
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Cover a baking sheet with foil and place a baking rack on top.
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Pat chicken wings dry (remove as much moisture as you can). Season with sea salt.
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Place chicken wings on the rack making sure they are evenly spaced out.
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Bake chicken wings for 15 minutes. Flip and bake for another 15 minutes.
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Turn the oven on high broil and broil for 5 minutes until the skin turns golden brown. Make sure to watch it closely so it doesn’t burn!
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While chicken is cooking, heat a small pan over medium-low heat.
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Add wing sauce, ghee, maple syrup, balsamic vinegar and black pepper. Mix well.
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Simmer until it slightly thickens, about 5-8 minutes.
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Once the chicken is cooked, toss it with the maple buffalo sauce until evenly coated.
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Serve immediately.
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