Maple Sriracha Wings
Maple Sriracha chicken wings are the perfect blend of sweet and spicy. The maple syrup adds a touch of sweetness, while the sriracha sauce gives it a kick. These wings are perfect for any weeknight, party, or game day.
I make this recipe for Cilantro Maple Sriracha Wings all the time and then I say to myself, “this is soooooo good! Must eat more….“
This is an exclusive sneak peek recipe from my Globe and Mail bestselling cookbook, Ditch the Wheat, and it’s become a weekly favorite for me.
Plus it’s really easy to throw together. I know it will be one of your go-to weeknight recipes.
This recipe is similar to honey Sriracha wings, except I used maple syrup instead of honey. Maple syrup has such a delicious flavor.
Sriracha Wing Sauce
I love scorching-hot sauces on my chicken wings—the kind where you know it’s torture to take another bite, but you do it anyway because you love the taste.
For this recipe, I used my favorite hot sauce, Sriracha, and sweetened it a little with maple syrup. The cilantro will help cool down your mouth.
You will love the maple Sriracha wing sauce and use it on so many other savory dishes like salmon, drumsticks, and pork.
I suggest keeping some Sriracha maple syrup on hand to use as an easy sauce for everything.
Tools to use for this recipe
For this recipe you will need:
Maple Sriracha Chicken Wings Ingredients
For this recipe, you’ll need some common spices.
- garlic powder
- fine sea salt
- cayenne pepper
- ginger powder
- ground back pepper
- chicken wings
- some extra virgin olive oil
- Sriracha sauce
- maple syrup
- fresh cilantro, for garnish
How to Make Maple Sriracha Chicken Wings
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
In a small bowl, combine the garlic powder, paprika, salt, cayenne, ginger powder, and black pepper.
Place the chicken wing pieces in a large bowl. Pour the olive oil over the wings, then sprinkle them with the spice blend. Toss to evenly coat.
Place the wings on the lined baking sheet and bake for 35 minutes, or until they are no longer pink inside and the juices run clear, flipping once. You can read more about how to tell if your chicken wings are cooked.
Whisk together the Sriracha sauce and maple syrup in a small bowl. Place the cooked wings in a separate bowl. Pour the sauce over the wings and toss to evenly coat.
Sprinkle the wings with the cilantro and serve.
p.s. I still make this even if I don’t have cilantro on hand. It’s just soooo yummy!
There are so many dinner ideas in the cookbook!
It’s a general Paleo cookbook so you’ll find a bit of everything like pizza, lasagna (no zucchini lasagna noodles! ick!!! Noodles are made with dough), soup, baked goods, desserts, and a breakfast chapter.
This is a picture of just some of the other dinner recipes in the Ditch the Wheat cookbook.
Left to right: Hearty Beef Stew, Swedish Meatballs, Apple Butter Ribs, Mango Prosciutto Grain-Free Pizza (nut-free pizza crust), Chicken Fingers, Creamy Tomato Mushroom Chicken Pasta, Beef Tongue Tacos, Lasagna with Grain-Free Noodles, Lemon Rosemary Roast Chicken, Smoky Chipotle Aioli Burgers with Crunchy Mango Slaw, Spinach Raisin & Pine Nut-Stuffed Pork Loin, and Spicy Vietnamese Rainbow Trout.
More gluten free takeout-inspired recipes:
- Keto Sushi
- Almond Flour Pizza Crust
- Paleo Beef Bulgogi
- Keto Coconut Shrimp
- Dairy Free Butter Chicken
- Healthy Lemon Chicken
Maple Sriracha Wings Recipe
- 28 chicken wing pieces (14 drumettes, 14 wing tips)
- 1⁄4 cup extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon ginger powder
- 1⁄2 teaspoon ground back pepper
Maple Sriracha Wing Sauce
- 1⁄4 cup Sriracha sauce, homemade (page 96) or store bought
- 1⁄4 cup maple syrup
- 1⁄4 cup chopped fresh cilantro, for garnish
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- In a small bowl, combine the garlic powder, paprika, salt, cayenne, ginger powder, and black pepper.
- Place the chicken wing pieces in a large bowl. Pour the olive oil over the wings, then sprinkle them with the spice blend. Toss to evenly coat.
- Place the wings on the lined baking sheet and bake for 35 minutes, or until they are no longer pink inside and the juices run clear, flipping once.
- Whisk together the Sriracha sauce and maple syrup in a small bowl. Place the cooked wings in a separate bowl. Pour the sauce over the wings and toss to evenly coat.
- Sprinkle the wings with the cilantro and serve.
I have made these delicious wings many times since I released my cookbook, Ditch the Wheat. For simplicity, I usually skip the spice rub and just use salt and pepper when baking the wings and then add the maple sriracha wing sauce and it has tasted just as good!
Amount Per Serving: Calories: 810Total Fat: 59gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 154mgSodium: 1684mgCarbohydrates: 37gFiber: 2gSugar: 16gProtein: 32g
If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.