Maple Chicken Wings

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I will have to say that these wings were some of the best that I have made. My wife is very picky about what she eats. She just about flipped over them. The flavors also lend them self to change. Some good warm spices would go very well with them. This is a keeper!

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I was skeptical of this recipe because I have young kids 7,8, and 11yrs old and they are PICKY! That being written they demolished 3 lbs. of wings and wanted more. YOU MUST get a disposable pan, or you will be cleaning for days though.

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EVERYONE LOVES these!!! I make these on a weekly basis ... I have 7 kids and they all love them and make them for parties as well and they are a HUGE hit!

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These are awesome!!!! THE absolute best I've had. I made them yesterday and everyone just LOVES them.....even better than a chinese restaurant's black chicken wings....

YUM YUM YUM

I will be making these alot!

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These are my family's favorite app for Superbowl Sunday and New Years Eve. They are so tasty, take a while to bake, but well worth the wait!

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A friend brought these wings to our bookclub meeting last night. They were so good I'm going to make and serve them as an appetizer for a birthday party I'm going to this coming weekend. Loved them!

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These were too sweet. Candy chicken? The spices are lost. I think this is good for kids. Our group dinner was adults when I served. Many left over. No praise. Not good with cocktails.

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The author of this recipe is my father and I was lucky enough to grow up with these yummy wings - he'd make them for a Saturday night supper or for family parties. Lately, I've been using boneless skinless chicken thighs. At the end of the cook time I shred the chicken and serve over rice with any remaining sauce. Nice entree, you can avoid the mess when you eat, and the house smells great while it's cooking. Thanks Dad. CAM

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Made these over the weekend to take to a birthday party. They were gobbled up quickly. When baking them,however, it really helps, for about the last 10-15 minutes, to remove the wings from the oven and pour out most of the marinade from the foil pan, then, put the wings back into the oven on 425 so they get a nice "brown" on them. They are much more appealing not to be "swimming" in the excess liquid. Fantastic recipe. The wings were tender and very tasty. Will definitely make again!

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The flavour was good, but even with using 2 cups of maple syrup, it didn't have a strong maple flavour. The soya sauce and teriyaki sauce flavours seem to overwhelm the flavour. Secondly, the cooking time seems a bit long. When I made then, the chicken felt slightly dry. Furthermore, I took the wings out of the oven earlier, as they were starting to blacken.