“These were delicious. My mother used to make a similar recipe with brown sugar and soy. I loved them and never thought they could be topped. But this was even better, even more delicious! They were gone in 15 minutes. Make sure to use REAL maple syrup and none of that fake stuff.” – Rebecca S.
- 3 to 4 pounds chicken wings
- 1/3 cup teriyaki sauce
- 1/2 cup lite soy sauce
- 2 tablespoon minced garlic
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 tablespoon black pepper
- 1 to 2 cups Lincoln County Reserve 100% Pure Maple Syrup
- Preheat oven to 350 degrees F.
- Cut off chicken wing tips and snip the skin between the joints. Place in disposable large baking pan. Add the maple syrup, soy sauce, teriyaki sauce, garlic, garlic powder, onion powder, and black pepper, toss to coat.
- Place pan on baking sheet and bake for approximately 1 hours, tossing every 15 to 20 minutes. The liquid will gradually evaporate the longer you cook it.
- After 1 hour, increase the oven temperature to 425 degrees F. Turn wings to coat evenly and cook an additional 45 minutes.