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Cravings & Comfort

A close-up of crispy fried chicken wings coated in a glossy maple barbecue glaze, piled on a dark red plate by a sunlit window
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Smoked Maple Ember Wings

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Oh my goodness guys! It’s fall… kinda.

Fall is my 2nd favorite time of the year, right behind Winter. Seeing the colors change, the pumpkin pies, the big o’l lumberjack bellies, it’s something that brings more sensational and comforting warmth than Summer or Spring could ever do.

Honestly, this recipe is strictly out of boredom. I just thought of:

“Ya know, I’ve never really had a maple wing before. I’ve had chicken and waffles with maple syrup, but never a maple wing”

Also, this was REALLY GOOD when I ate it. Honestly, you should just reserve the sauce. I kept on licking my fingers like I was at Wingstop. Like I’m just thinking about it, itching for more one would say. I may of just created my own crippling addiction now…

ALSO ALSO, I made two versions of this. One has whiskey, and the other doesn’t. Whiskey wont be shown in the ingredients, but will be an alternative optional step. The one with whiskey obviously tasted better, but by like 20%. If you don’t like maple bourbon, or don’t really care, feel free to omit.

I hope you enjoy!

Estimated Time (Excluding Marination):

40 – 50 minutes

Ingredients (Yields 10-15 wings):

Buttermilk Brine:

  • 2 lbs chicken wings (Boneless or bone in. I did boneless)
  • 1 cup buttermilk
  • 2 tbsp Kosher Salt
  • 1 tbsp hot sauce (Siracha, Franks, etc.)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cinnamon and/or allspice
  • Salt and pepper to taste

Coating

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • Pinch of salt and pepper to taste

Maple BBQ Glaze

  • 1 cup BBQ Sauce (Get a Smoky style one if you can)
  • 1/2 cup pure maple syrup (Grade A, pure maple syrup)
  • 2 tbsp apple cider vinegar (or lemon juice, but apple cider is best)
  • 1 tbsp Worcestershire sauce
  • 1 tbsp unsalted butter
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Dijon mustard
  • 1/2 tsp (or a drop) liquid smoke (hickory is best, but optional if your BBQ sauce is already smoky enough)
  • Pinch of crushed red pepper flakes
  • Salt to taste

Tips:

  • VERY IMPORTANT:
    • When I mean a drop of liquid smoke, I DO MEAN A DROP. Remember that one Spongebob episode where Sandy held Spongebob’s tongue with that hot sauce and it was just a drop? That’s how it is using liquid smoke. It’s a really good addition, but good GOD don’t add more than like 3 drops, hell even 2 sometimes.
  • I know cinnamon might be weird here, but it does add a subtle and natural warmth to the dish. Although, too much of it in the brine can make it taste a lil funky.
  • I’ve also added chicken bouillon to the sauce. It does work, but you have to be really careful. Adding salt to taste, and bouillon, could potentially make it feel like tasting a salty maple leaf rather than adding to the flavor of the sauce. If you want to add it in, do so in step 2 of the sauce, and start of with just a pinch.

Steps:

Chicken Brine

  • Step 1: Whisk all the ingredients (excluding the chicken) together in a large bowl or bag.
  • Step 2: Add your chicken pieces until they’re fully coated. Cover/seal and leave it in the refrigerator for at least 2 hours (or overnight).

Coating and Frying

  • Step 1: In a bowl, mix in all of the coating ingredients together.
  • Step 2: Take your chicken out of the brine and let the excess drip off. Don’t toss out your brine just yet though.
  • Step 3: This will be a combination of both your brine, and your dry ingredients.
    • First, dredge the chicken in the flour mixture, then dip it back into the marinade (just a quick dip), and then coat it a second time with the flour mix.
  • Step 4: Heat oil (peanut or vegetable) to 350°F.
  • Step 5: Fry the chicken in batches to avoid overcrowding. Make sure they reach an internal temperature of 165°F (this typically takes around 8 – 12 minutes, but could vary. Please use a thermometer).
  • Step 6: Let the chicken rest on a cool wire rack.

Maple BBQ Glaze

  • Step 1: In a saucepan, melt the butter over medium heat. Swirl the pan until it foams and turns golden brown with a nutty aroma (this typically takes 1 – 2 minutes)
  • Step 1.5 (This is where the Whiskey comes in): Immediately deglaze with the bourbon whiskey. Let it bubble for 1 – 2 minutes to cook off the alcohol
  • Step 2: Turn the heat to low. Combine BBQ sauce, maple syrup, vinegar (or acid), Worcestershire, butter, Dijon, garlic and onion powder, and liquid smoke.
  • Step 3: Simmer over low for 5 – 7 minutes until glossy and slightly thickened. Add Salt to taste and adjust.
  • Step 4: Remove from heat and let it cool to room temperature.
  • Step 5: Toss your wings in the hot glaze until fully coated. That’s it! I hope you enjoy!

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