Here’s another chicken wings recipe that is delicious but not hot. This one is sweet — thanks to maple syrup — yet with a tang thanks to some pepper, vinegar, and horseradish. The spices here are present in small amounts, enough to give a hint of fire, but without smoke or flames. Just some comforting warmth.
I suggest these wings as part of an assortment for a party platter.
Canadian Maple-Leaf Wings
Yield: 20 wings
- ½ cup real maple syrup
- ¼ cup ketchup
- 1 teaspoon crushed dried red pepper
- ¼ cup apple cider vinegar
- 2 tablespoons grated horseradish
- 2 teaspoons dried mustard
- ½ teaspoon ground cinnamon
- 2 tablespoons (¼ stick) unsalted butter
- 20 trimmed and separated wings
In a small saucepan over high heat, combine the maple syrup, ketchup, crushed pepper, vinegar, horseradish, mustard, cinnamon, and butter. Bring to a boil and stir until all ingredients are dissolved. Reduce the heat and simmer for 3 minutes. Removed from the heat and let the sauce cool for 5 minutes.
Place the wings on a low- to medium-high heat grill or barbecue. Brush the wings generously with the basting sauce. Continue to baste and turn the wings for 25 to 30 minutes, or until glazed and cooked through. Transfer the wings to a platter and serve.
Source: Wings Across America by Armand Vandersitgchel