Fat Friday: Maple Chicken Wings

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These are knock-your-socks-off good! The recipe below is for a large batch, but I have successfully divided it to make smaller batches as well. The main trick is to keep turning the wings as they cook, and have them spread out enough that the syrup thickens during the final high heat phase. I recommend using disposable aluminum baking pans for this, not that you’re necessarily going to dispose of them, but because the syrup really becomes a sticky icky mess! It’s up to you how much you want to scrub. If you let them soak for a long time, it’s much [...]Post from: Cooking Gadgets



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