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Garlic Chicken Wings

By

cbc.ca

July 05, 2013

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Rate this recipe 4.5/5 (46 Votes)

Ingredients

  • Ingredients
  • 2.2 pounds 2.2 pounds chicken wings
  • 4 tbsp. 4 tbsp. maple syrup
  • 1 tbsp. 1 tbsp. Dijon mustard
  • Juice of 1 lime
  • 2 2 garlic cloves, minced
  • 4 tbsp. 4 tbsp. olive oil
  • 1 tsp. 1 tsp. smoked paprika
  • 1 tsp. 1 tsp. salt
  • 1 tsp. 1 tsp. freshly ground pepper
  • 2 tbsp. 2 tbsp. grated ginger
  • 2 tbsp. 2 tbsp. chopped cilantro
  • 1 tsp. 1 tsp. chopped pepperocino or your favourite hot chile, or to taste

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 1

Directions

Cut wings in half and remove wing tip, if desired.

Combine maple syrup, Dijon, lime juice, garlic, olive oil, smoked paprika, salt, pepper, ginger, cilantro and pepperocino in a large bowl or re-sealable plastic bag. Add wings and toss to coat. Cover. Marinate in the fridge for at least 3 hours or up to 24 hours.

Preheat oven to 400 degrees F. Line large baking sheet with foil.

Transfer wings to prepared baking sheet. Bake wings for 20 minutes, then flip and cook until wings are golden brown, juices run clean and meat is no longer pink, about 20 minutes more. Total cooking time is about 40 to 45 minutes.

Cut wings in half and remove wing tip, if desired.

Combine maple syrup, Dijon, lime juice, garlic, olive oil, smoked paprika, salt, pepper, ginger, cilantro and pepperocino in a large bowl or re-sealable plastic bag. Add wings and toss to coat. Cover. Marinate in the fridge for at least 3 hours or up to 24 hours.

Preheat oven to 400 degrees F. Line large baking sheet with foil.

Transfer wings to prepared baking sheet. Bake wings for 20 minutes, then flip and cook until wings are golden brown, juices run clean and meat is no longer pink, about 20 minutes more. Total cooking time is about 40 to 45 minutes.

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