Easy

Maple Sriracha Chicken Wings

Name: Maple Sriracha Chicken Wings
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 2 lbs chicken wings; 3 tbsp pure maple syrup; 1 tbsp Sriracha; 1 tbsp soy sauce; 1 tbsp butter, melted; 1 piece lime, juiced; 1 tsp garlic powder; 1 tsp salt; 1 tsp baking powder

(244)

55 min4510 cal

This is the wing sauce that says 'I'm Canadian and I'm not afraid of heat.' Pure Quebec maple syrup meets Sriracha in a ratio you control — start with 3 tablespoons maple to 1 tablespoon Sriracha and adjust from there based on who's coming for dinner. The maple caramelizes into a dark, glossy lacquer on the crispy wings while the Sriracha delivers a slow-building heat that creeps up after the sweetness fades. Add a splash of soy sauce and a squeeze of lime and you've got a wing sauce that doesn't exist on any restaurant menu in the country. This is original Canadian fusion at its best — Quebec's liquid gold paired with Southeast Asia's most popular chili sauce.

Ingredients

Servings:

Instructions

Nutrition Per Serving

Calories510 kcal

Protein36 g

Fat28 g

Carbs28 g

Fiber0 g

Sugar24 g

Sodium720 mg

Pro Tips

💡Use real Quebec maple syrup — the dark amber grade. Table syrup won't caramelize the same way and tastes artificial in comparison.
💡Sriracha heat varies by brand. Huy Fong (the rooster bottle) is the standard, but Sambal Oelek works as a chunkier alternative.
💡Make extra sauce for dipping — mix equal parts maple Sriracha sauce with sour cream for an incredible dip.

Variations

🔄Maple Sriracha with bacon: crumble crispy bacon over the finished wings for a smoky, salty crunch.
🔄Milder version: replace Sriracha with 1 tablespoon of sweet chili sauce.
🔄Air fryer version: 380°F for 25 minutes, then toss with sauce and broil for 2 minutes.