KRATZMC

I modified a recipe from a Food Channel show featuring Maple Syrup. All of my friends rave about them.

351st Bomb Wings…Yum, Yum!

The key is using real Maple syrup and not the flavored Corn Syrup’s like Aunt Jemima, etc. You can make as many wings as you want in any kind of pan you want, as long as the liquid level almost completely covers the wings at the beginning of cooking. The liquid will thicken and reduce as is cooks. Frequent flipping of the wings every 15 minutes will ensure a build up of layers of tasty Carmelized goodness.

Ingredients:

A flat bulk package of whole chicken wings, they are cheaper than pre-cut and you can use the wing tips for broth.

1 cup Maple Syrup

1/3 cup Soy Sauce

1/3 cup of prepared Teriyaki Sauce

1/4 cup rice wine vinegar

2 tbs each of Onion powder and Garlic powder….not salt!

Freshly ground black pepper to taste

(Optional but you can’t deny the taste of carmelized onions) 1/2 large onion sliced into thin rings, pieces, widgets, whatever. I just use what ever left over onion I have in the fridge.

1 13″x9″ disposable aluminum cooking pan or what ever you have. I liked using something with at least 2″ tall sides.

Preparation:

Wash chicken and set out 30 minutes prior to cooking and allow them to get to room temperature. If using whole wings, cut the tips off the wings at its joint with the mid-wing. I freeze the tips and save them to make chicken broth. This will leave the mid-wing and drummette for more even cooking. Make an incision at the joint between the mid-wing and drummette cutting the tendon only. Don’t cut through the joint.

Visual aide For my Blonde friends

Arrange chicken pieces in the bottom of your pan. Sprinkle dry ingredients over chicken. Mix wet ingredients and pour over the chicken. No need to stir as you will be moving the chicken around and it’ll get all mixed up then. The liquid should almost completely cover the chicken.

Cover the chicken wings with the thinly sliced onion.

Cooking:

Put chicken in pre-heated oven set at 350.

Cook for 1 hour, flip wings over half way through.

Next, cook an additional 45 minutes, flipping the wings over every 15 minutes.

After the 45 minutes remove turn heat up to 425 degrees and flip wings every 5 minutes until the wings start to get dark brown on both sides…..remove when you like the way the look and serve. Don’t let them get too dark but at least cook them a minimum of 1 hr and 45 minutes.

Cook on middle rack or upper middle.

Serve on a platter, or you can serve in a bowl over a bed of white long grain or Basmati rice. The glaze will get onto the rice and turn the appetizer into an Entree.

If you have any questions or you like the recipe…let me know.