Crispy Spicy Maple Dijon Chicken Wings coated in a sticky maple mustard sauce

Spicy Maple Dijon Chicken Wings

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Crispy Spicy Maple Dijon Chicken Wings coated in a sticky maple mustard sauce

Spicy Maple Dijon Chicken Wings

These oven-baked chicken wings are crispy on the outside, juicy inside, and coated in a sticky sauce made with pure maple syrup, Dijon mustard, garlic, and hot sauce. Perfect for game day, parties, or an easy family dinner.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Appetizer, Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • For the chicken wings
  • 3 pounds chicken wings split into drumettes and flats
  • 1 tablespoon aluminum-free baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray for the wire rack
  • For the spicy maple Dijon sauce
  • 1/3 cup pure maple syrup
  • 1/4 cup Dijon mustard
  • 2 tablespoons unsalted butter melted
  • 1 tablespoon hot sauce
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons soy sauce
  • 2 garlic cloves finely minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon smoked paprika
  • Optional garnishes
  • Thinly sliced green onions
  • Chopped fresh parsley
  • Extra crushed red pepper flakes
  • Ranch or blue cheese dressing for dipping

Equipment

  • Large rimmed baking sheet
  • Oven-safe wire rack
  • Aluminum foil
  • Large mixing bowl
  • Small bowl
  • Small saucepan
  • Kitchen tongs
  • Instant-read thermometer

Method
 

  1. Prepare the oven and baking sheet
  2. Preheat the oven to 425°F. Line a large rimmed baking sheet with aluminum foil. Place an oven-safe wire rack over the baking sheet and lightly coat it with cooking spray.
  3. Dry the chicken wings
  4. Pat the chicken wings thoroughly dry with paper towels. Place the dried wings in a large mixing bowl. Removing excess moisture helps the wings become crispy instead of steaming.
  5. Season the wings
  6. In a small bowl, combine the baking powder, kosher salt, smoked paprika, garlic powder, onion powder, and black pepper. Sprinkle the mixture over the wings and toss until every piece is evenly coated. Use baking powder, not baking soda.
  7. Bake the wings
  8. Arrange the wings in a single layer on the prepared wire rack. Bake for 25 minutes. Flip the wings with kitchen tongs and bake for another 20 to 25 minutes, until golden and crispy. The thickest part of each wing must reach at least 165°F.
  9. Make the spicy maple Dijon sauce
  10. While the wings bake, combine the maple syrup, Dijon mustard, melted butter, hot sauce, apple cider vinegar, soy sauce, minced garlic, red pepper flakes, and smoked paprika in a small saucepan. Cook over medium-low heat for 3 to 5 minutes, stirring frequently, until smooth and slightly thickened. Do not allow the sauce to boil rapidly.
  11. Coat the wings
  12. Transfer the hot wings to a clean large bowl. Pour about three-quarters of the sauce over the wings and toss until evenly coated. Reserve the remaining sauce for serving. For a stickier glaze, return the coated wings to the rack and bake for an additional 3 to 5 minutes.
  13. Garnish and serve
  14. Arrange the wings on a serving platter. Drizzle with the remaining sauce and garnish with sliced green onions, parsley, or extra red pepper flakes. Serve immediately with ranch or blue cheese dressing if desired.

Notes

For crispier wings, dry the chicken thoroughly and arrange the pieces in a single layer without overcrowding the pan.
Use aluminum-free baking powder, not baking soda.
For milder wings, reduce the hot sauce and omit the crushed red pepper flakes. For extra heat, add a pinch of cayenne pepper.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven for 10–15 minutes or in an air fryer at 375°F for 5–7 minutes.