Juicy, tender Chipotle Maple Baked Chicken Wings are rubbed in a dry spice rub then baked to crisp perfection before being tossed in a Chipotle Maple sauce that will have you licking your fingers and reaching for more!
I created a monster with my Spice Rack Dry Rubbed Chicken Wings. My husband used to have to beg for us to go to a wing restaurant so he could order chicken wings and now he asks me to pick up a pound of mixed wings at the farmers market and I pick up two!
Dry-rubbed wings are delicious, but messy, saucy wings are even better! The sweet-spicy combo on these wings is out of this world!
First I rubbed a spicy, brown sugar chipotle dry-rub on the wings and then after baking we tossed them in a Chipotle Brown Sugar Sauce to amp up the flavor.
Messy, sweet and spicy, and totally addictive! We made a pound of wings just for the two of us and after the photoshoot, my husband said, “Is this it? Where are yours?”
The only difference in preparation for these wings is we baked them on rack in a rimmed baking sheet to let some of the excess fat drip off as they baked. Just trying to keep this tailgate/party treat as healthy as possible without giving up on that saucy goodness.
There is plenty of sauce, so you can definitely serve some on the side as a dipping sauce. And as I've mentioned before...it's all about the sauce!
Saucy Chipotle Maple Baked Chicken Wings
For the Sauce:
- Place a wire rack inside of a baking sheet or roasting pan and place pan on the middle rack of your oven. Preheat to 350° with the pan inside.
- Mix together all dried spices in the Spice Rub in a small bowl. Set aside.
- Rinse and pat dry chicken wings with a paper towel, and place in a medium bowl.
- Drizzle chicken with 2 teaspoons olive oil and toss to coat. Sprinkle with 1 tablespoon of the spice mixture (or more) to your preferred coating and toss to coat. I just used my hands. Easy.
- Let rest 15 minutes. [If you are pressed for time, then you can skip this step.]
- Place chicken skin side up on the pan or rack and space them out at least 1.5 inches so that they don’t steam. Bake 20 minutes. Flip and then bake an additional 20 minutes.
- While the chicken is baking, make the sauce. In a small saucepan whisk together all sauce ingredients. Bring to a boil over medium heat and then reduce heat to low and simmer for 15 minutes to marry the flavors. Set aside. You can also make this several days ahead of time or freeze it for several months. Simply thaw on the counter and then reheat in a saucepan!
- Flip one last time and broil for 3-5 minutes or until the outside is browned but not burned. Toss in several tablespoons of sauce. You can adjust the amount to your taste.
- Let rest a few minutes, if for no other reason than you don’t want to burn your mouth. Serve with extra sauce for dipping on the side.
Hungry for more? Stay a while; I've got you covered!
This recipe is linked to: Inspiration Monday, Two Cup Tuesday, Tasty Tuesday, Party Time, Moonlight & Mason Jars, Gluten Free Wednesday, What's Cookin' Wednesday, Gluten Free Friday, Foodie Friday, Flashback Friday, Show Stopper Saturday, Saturday Night Fever