Crispy baked wings tossed in smoky, sticky Chipotle Maple. Game-day food at its best.
Serves: 4 | Prep: 10 min | Cook: 45 min
Ingredients
- 1 kg chicken wing nibbles
- 1 tbsp baking powder (gluten-free if needed)
- 1 tsp salt
- 1 tsp smoked paprika
- 20 g butter, melted
- ⅓ cup The Flavorsmith Chipotle Maple
- Sliced spring onion, to serve
Method
- Heat the oven to 220°C. Set a wire rack over a lined tray.
- Pat the wings very dry. Toss with baking powder, salt and paprika.
- Bake on the rack 40–45 minutes, turning halfway, until crisp (75°C inside).
- Mix the melted butter and Chipotle Maple in a large bowl.
- Toss the hot wings in the sauce and scatter with spring onion.
Chef's tip: Toss wings in the sauce right before serving so they stay crisp.