Crispy Maple Hot Wings

4.63 from 8 votes

Extra crispy chicken wings are fried twice for a double crunch wing and are coated with a maple syrup and buffalo sauce for a sweet heat combination.

Course Appetizers

Cuisine American

Keyword Crispy Hot Wings, Crispy Maple Hot Wings, Double Crunch Wings, Double fried wings, Extra Crispy Chicken Wings

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings

Calories 562kcal

Author Shelby Law Ruttan

Place the chicken, salt, black pepper, garlic powder, and cornstarch in a gallon sized plastic bag. Seal the bag and shake to coat well.
Pour 4 cups of cooking oil in deep frying pan or large pot and bring to 350°F.
Carefully place the wings one by one into the hot oil and cook for about 13 minutes, turning over a few times with the tongs. The wings will need to be fried in 2 batches.
Remove the the of wings from the oil and shake them off in a strainer. While the second batch of wings are cooking, let the first batch sit and cool on a wire rack with paper towels beneath it to catch any excess fat that may drip from the fried wings.
After the 2nd batch of wings are removed from the fryer, return the first batch and fry for 12 minutes, until they are golden brown and crunchy. Repeat with 2nd batch of wings. Remove from the fryer and drain. Coat with the sauce and serve.

In a small saucepan over medium-high heat, mix the hot sauce, worcestershire sauce, butter, and maple syrup.
Bring the sauce to boil and immediately turn heat down to simmer. Simmer for 3-4 minutes. Use to coat the hot fried wings.

Top Tip

If buying fresh wings that have not been separated at the joints, be sure to remove the wing tips and cut the wing in half, making a drumstick and flat. Use a good chef knife and a sturdy cutting board and cut thru the joints.