Saucy Chipotle Maple Baked Chicken Wings

 Juicy, tender Chipotle Maple Baked Chicken Wings are rubbed in a dry spice rub then baked to crisp perfection before being tossed in a Chipotle Maple sauce that will have you licking your fingers and reaching for more!

Saucy Chipotle Maple Baked Chicken Wings

I created a monster with my Spice Rack Dry Rubbed Chicken Wings. My husband used to have to beg for us to go to a wing restaurant so he could order chicken wings and now he asks me to pick up a pound of mixed wings at the farmers market and I pick up two!

Dry-rubbed wings are delicious, but messy, saucy wings are even better! The sweet-spicy combo on these wings is out of this world!

Saucy Chipotle Maple Baked Chicken Wings

First I rubbed a spicy, brown sugar chipotle dry-rub on the wings and then after baking we tossed them in a Chipotle Brown Sugar Sauce to amp up the flavor.

Saucy Chipotle Maple Baked Chicken Wings

Messy, sweet and spicy, and totally addictive! We made a pound of wings just for the two of us and after the photoshoot, my husband said, “Is this it? Where are yours?”

Saucy Chipotle Maple Baked Chicken Wings

The only difference in preparation for these wings is we baked them on rack in a rimmed baking sheet to let some of the excess fat drip off as they baked. Just trying to keep this tailgate/party treat as healthy as possible without giving up on that saucy goodness.

There is plenty of sauce, so you can definitely serve some on the side as a dipping sauce. And as I’ve mentioned before…it’s all about the sauce!

Saucy Chipotle Maple Baked Chicken Wings

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 10 wing sections

Saucy Chipotle Maple Baked Chicken Wings

Juicy, tender chicken wings are rubbed in a dry spice rub then baked to crisp perfection before being tossed in a Chipotle Maple sauce that will have you licking your fingers and reaching for more!


    For the Sauce:
  • ¼ cup ketchup
  • 3 tablespoons pure maple syrup
  • 1 tablespoon unsulfured molasses
  • 1 tablespoon cider vinegar
  • 2 teaspoons minced chipotle chilies (from a can of chipotles in adobo)
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon dry mustard
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • For the Spice Rub:
  • 1 teaspoon sweet Hungarian paprika
  • 1 ½ teaspoons packed dark brown sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1/8 teaspoon chipotle powder
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 lb chicken wings (About 10 mixed pieces)
  • 2 teaspoons olive oil


  1. Place a wire rack inside of a baking sheet or roasting pan and place pan on the middle rack of your oven. Preheat to 350° with the pan inside.
  2. Mix together all dried spices in the Spice Rub in a small bowl. Set aside.
  3. Rinse and pat dry chicken wings with a paper towel, and place in a medium bowl.
  4. Drizzle chicken with 2 teaspoons olive oil and toss to coat. Sprinkle with 1 tablespoon of the spice mixture (or more) to your preferred coating and toss to coat. I just used my hands. Easy.
  5. Let rest 15 minutes. [If you are pressed for time, then you can skip this step.]
  6. Place chicken skin side up on the pan or rack and space them out at least 1.5 inches so that they don’t steam. Bake 20 minutes. Flip and then bake an additional 20 minutes.
  7. While the chicken is baking, make the sauce. In a small saucepan whisk together all sauce ingredients. Bring to a boil over medium heat and then reduce heat to low and simmer for 15 minutes to marry the flavors. Set aside. You can also make this several days ahead of time or freeze it for several months. Simply thaw on the counter and then reheat in a saucepan!
  8. Flip one last time and broil for 3-5 minutes or until the outside is browned but not burned. Toss in several tablespoons of sauce. You can adjust the amount to your taste.
  9. Let rest a few minutes, if for no other reason than you don’t want to burn your mouth. Serve with extra sauce for dipping on the side.


This recipe is for 1 pound of chicken wings (about 10 pieces). It is the perfect size for two. Double, triple, get crazy with it! If you do double it, then you will not need to double the spice rub or the sauce because there is plenty.

You can make the sauce several days ahead of time or freeze it for several months in a labeled plastic baggie. Simply thaw on the counter and then reheat in a saucepan! You can also freeze the left over sauce because the recipe as written makes more than enough. That way you can have saucy wings on a whim!

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This recipe is linked to: Inspiration Monday, Two Cup Tuesday, Tasty Tuesday, Party Time, Moonlight & Mason Jars, Gluten Free Wednesday, What’s Cookin’ Wednesday, Gluten Free Friday, Foodie Friday, Flashback Friday, Show Stopper Saturday, Saturday Night Fever


    • AmericanCooking22 says

      They aren’t as crispy as fried ones but they don’t make me feel guilty either! You can make them directly on a rimmed baking sheet too 🙂 Just be sure to preheat the sheet! Thanks for the pin! xox

  1. says

    I love dry rubs on wings, but for some reason, the saucy kind is more appealing to me. You definitely created a great masterpiece, Lindsey! I’m so loving the chipotle and maple flavors. And even better that by husband would love this, too! Pinned!
    Gayle @ Pumpkin ‘N Spice recently posted…Easy Fried RiceMy Profile

    • AmericanCooking22 says

      LOL! This comment cracked me up and made my night last night. Thanks! You should absolutely make these but just be prepared for him to sneak a few!

    • AmericanCooking22 says

      You should definitely make these too! If they can make an anti-chicken wing person like me fan, then they are sure to please your husband!

  2. says

    Your wings are just the way I like ’em — saucy and messy! I never used to like eating wings, but I’ve been converted the past few years, and now I’m more than happy to make them. Pinning these bad boys! 🙂

    • AmericanCooking22 says

      Me too! I think I had them once before I met my husband, but now that I know that I can put yummy sauces on them, I’m hooked!

    • AmericanCooking22 says

      Thanks, Ashley!! They were so good. I want them all the time! I kind of wish I were still living under the assumption that I don’t like chicken wings! 🙂

  3. says

    That gorgeous sticky sauce is calling my NAME. Seriously, these are like the king of all chicken wings, Lindsey! I’m just trying not to drool all over my keyboard right now…LOL. Pinned!

  4. Jacqui says

    This sounds so yummy! I bet my husband would love it. Thank you for linking up to Party Time and we hope to see you again next week!

  5. Jonathan says

    I just made a batch of these and they were SO good. Luckily, I have a lot of raw chicken wings left in the fridge waiting to be made. Thank you for posting this. I will be making these as frequently as I can, especially on game days!

    • AmericanCooking22 says

      Yay!!! I am so glad you liked them as much as we did, Jonathan! I know they’ll be crowd pleasers too, especially on game days! Thank you so much for stopping back by to let me know 🙂

  6. says

    This looks so delicious, thanks for sharing!

    I would, however, recommend you NOT to wash raw chicken. It doesn’t reduce your risk of foodborne illness, in fact, it increases! It spreads bacteria, particularly salmonella which can be really dangerous. Just pat the chicken dry so that it browns/crisps up nicely.


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