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!
Place a wire rack inside of a baking sheet or roasting pan and place the pan on the middle rack of your oven. Preheat to 350°F with the pan inside.
Mix together all dried spices in the spice rub in a small bowl. Set aside.
Rinse and pat chicken wings dry with a paper towel, and place in a medium bowl. 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 use my hands.
Let rest for 15 minutes to allow the flavors time to meld. If you are pressed for time, then you can skip this step.
Place the chicken wings skin side up on the pan or rack. Bake for 20 minutes. Flip and then bake them for an additional 20 minutes.
While the chicken is baking, make the sauce. In a small saucepan whisk together all of the 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.
Flip one last time and broil for 3 to 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.
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.
Notes
Flavor Tips - For a slightly smokier taste, use smoked paprika instead of sweet Hungarian paprika.Storage – Store leftover chicken wings in an airtight container in the fridge for 3 to 4 days. Yield: 10 wing sections