Deep Fried Chicken Wings with Hickory Maple Chipotle Glaze

Introduction

These wings get a quick maple syrup dip before the cornmeal coating, which gives you a crisp shell with a little sweetness built in. The glaze combines hickory smoke powder, smoky chipotle hot sauce, garlic, and lemon zest, and the wings fry in 12 minutes, so they work for a party platter or a weekend dinner.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6

Ingredients

• 36 chicken wingettes or 18 whole chicken wings, tips removed and halved
• ¼ tsp hickory smoke powder
• 1 tbsp salt
• 1 tbsp black pepper
• Maple syrup as needed plus 6 tbsp
• Cornmeal as needed
• 3 tbsp Smoky Chipotle Hot Sauce
• 1 tbsp minced garlic
• ½ tbsp finely-grated lemon zest
• Oil for deep frying

Instructions

1. Season chicken with salt and pepper.
2. Dip chicken in maple syrup, then dredge in cornmeal.
3. Heat oil to 350°F, add chicken pieces, and deep fry for 12 minutes. Drain on a cooling rack.
4. Combine 6 tbsp maple syrup with remaining ingredients. Add wings and toss to coat. Serve.

Variations

• Swap the Smoky Chipotle Hot Sauce for a milder hot sauce if you want less heat; the glaze will stay tangy but lose some smoke and depth.
• Use whole chicken wings instead of wingettes if you want larger pieces and a meatier bite; expect a slightly lower crust-to-meat ratio.
• Replace the cornmeal with all-purpose flour for a smoother, lighter coating instead of the more textured crust cornmeal gives you.
• Skip the hickory smoke powder if you do not have it; the wings will still be spicy and sweet, but the glaze will taste less barbecue-like.
• Replace the maple syrup with honey for a thicker, stickier glaze with a more direct sweetness and no maple note.

Tips for Success

• Pat the chicken dry before you season it so the salt, pepper, maple syrup, and cornmeal stick more evenly.
• Keep the oil at 350°F; lower than that gives you greasy wings, and hotter oil can darken the cornmeal before the chicken is cooked through.
• Dredge the wings in cornmeal right after the maple syrup dip so the coating does not slide off.
• Drain the fried wings on a cooling rack, not directly on paper towels, so the bottom crust stays crisp.
• Toss the wings with the maple-chipotle glaze just before serving if you want the coating to hold its texture longer.

Storage and Reheating

Store cooled wings in an airtight container in the fridge for up to 3 days. If you want to freeze them, place them on a tray until firm, then transfer to a freezer bag or freezer-safe container for up to 2 months.

Reheat in a 400°F oven on a rack over a sheet pan for 10 to 15 minutes, or until hot and re-crisped. You can also use an air fryer at 375°F for 5 to 7 minutes. The microwave will heat them through, but the coating will soften.

FAQ

Can you use whole chicken wings instead of wingettes?

Yes. Use the 18 whole chicken wings listed, split them as directed, and check that the thickest part reaches 165°F before serving.

Why dip the wings in maple syrup before the cornmeal?

The maple syrup helps the cornmeal adhere and adds a layer of sweetness under the glaze. It also helps the exterior brown as the wings fry.

Can you bake these instead of deep frying?

You can, but the texture will be different. Bake them on a rack at 425°F until cooked through and browned, and expect a drier, less crisp coating than deep frying gives you.

What can you use instead of hickory smoke powder?

Smoked paprika is the closest easy substitute if you want some smoke without buying another ingredient. The glaze will taste less concentrated and less woodsy than it does with hickory smoke powder.