Thursday, February 12, 2009

Maple Hot Wings

There is a restaurant in Iowa City called The Vine that makes amazing chicken wings. The best of their 10 flavors is the maple hot - or at least, that's the consensus in my family.

We've wanted to try to re-create these wings for some time, but haven't been sure where to start. Then, I came across a recipe for maple wings in my google reader and became inspired. While the end result didn't really taste much like the Maple Hot wings from The Vine, we both really liked these wings and will be making them again.

Maple Hot Wings
Serves 2
Cook & Prep Time - 20 minutes

6-7 whole chicken wings
, divided
1/3 cup teriyaki sauce
1/3 cup lite soy sauce
1/4 cup barbeque sauce
1 TBSP minced garlic
2 tsp onion powder
1 tsp black pepper
2 serrano peppers, sliced
1 1/3 cups maple syrup
Oil, for frying

Heat oil to 375 degrees. (We do this in our deep fryer).

Meanwhile,in a medium saucepan over medium heat, combine teriyaki sauce, soy sauce, garlic, onion powder, pepper, maple syrup, barbeque sauce, and serrano peppers. Bring to a low boil and simmer to allow it to thicken.

Fry the wings until cooked through (should be about 10 minutes).

Remove serrano peppers. Pour sauce over wings and shake to coat.


Cat said...

I would consider myself a wing-fanatic (hey! that could be a name of a restaurant) and these sound right up my alley. Sweet, crunchy with a bit of spice! Thanks for sharing the recipe.

What's Cookin Chicago said...

Mmm - great flavor for wings!!

Joanne said...

This sounds like it would be a really good marinade/glaze for chicken breasts/thighs/drumsticks as well!

Beth said...

I am IN LOVE with maple hot wings from The Vine and in searching for a recipe, came across your blog. Here is a recipe I found that is close:

(In trying to make them healthier, I poured 1/2 the sauce on them, baked them, then poured the rest on.)

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
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. Yield: about 2 dozen.

liza said...

nice post