Maple Sriracha Chicken Wings
- 2 pounds chicken wings
- Nonstick cooking spray
- 1 ½ teaspoons salt
- ¼ cup SAPJACK Bourbon Aged maple syrup
- ¼ cup light brown sugar (packed)
- 2 tablespoons Sriracha-style hot sauce
- Preheat the oven to 425°F.
- Line a large baking sheet with aluminum foil and place a wire rack on top. Cover the rack with another sheet of foil and spray with nonstick cooking spray. Use a knife to poke holes all over the foil.
- Pat the chicken wings dry with paper towels.
- Season the chicken wings on both sides with salt.
- Place the maple syrup, brown sugar, and Sriracha in a large mixing bowl. Whisk to combine.
- Place the chicken wings in the bowl. Using a rubber spatula, toss the wings to coat in the maple-Sriracha glaze.
- Arrange the chicken wings on the foil-covered wire rack. Spoon any remaining maple-Sriracha glaze over the chicken wings.
- Bake the chicken wings on middle rack of oven until browned and crisp, 45-50 minutes.
- Check to see that chicken wings are done. Remove from oven or add time as needed.
- Allow the chicken wings to cool on the roasting rack for 3 minutes. Transfer to a plate and serve immediately.