Description
Sticky Glazed Chicken Wings
Infused with fresh herbs and a sweet glaze, these wings are an aromatic and flavorful addition to your menu.
Ingredients
1 kg chicken wings
3 tbsp soy sauce
2 tbsp maple syrup
1 tsp rosemary, chopped
1 tsp thyme, chopped
1 garlic clove, minced
Fresh parsley for garnish
Instructions
Combine soy sauce, maple syrup, garlic, rosemary, and thyme.
Marinate wings for 1 hour.
Bake at 200°C for 25 minutes, basting with leftover glaze.
Garnish with fresh parsley before serving.
#HerbGlazedWings
Step-by-Step Guide
Follow these detailed instructions for perfect wings every time. First, pat the chicken wings completely dry with paper towels; this is crucial for crispiness. In a large bowl, whisk together the soy sauce, maple syrup, minced garlic, rosemary, and thyme until fully combined. Place the dried wings in the bowl or a large resealable bag, pour the marinade over them, and ensure each wing is thoroughly coated. Refrigerate for at least 1 hour, or up to 4 hours for deeper flavor. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the wings on the sheet in a single layer, not touching. Bake for 20 minutes, then remove from the oven. Using a brush, baste the wings generously with the reserved marinade. Return to the oven and bake for an additional 10-15 minutes, or until the wings are deeply glazed, sticky, and cooked through with an internal temperature of 74°C (165°F).
Serving Suggestions
These versatile wings pair wonderfully with various sides and dips. For a classic combo, serve with crisp celery sticks, carrot batons, and a cool blue cheese or ranch dressing. To make it a full meal, add a side of creamy coleslaw or a refreshing garden salad. For a heartier option, pair with sweet potato fries or garlic roasted potatoes. The sweet-savory glaze also complements the mild heat of a sriracha mayo dip.
How-to Summary
Dry wings, mix glaze, marinate for 1+ hours, bake at 200°C for 25-35 minutes, basting halfway, until sticky and cooked. Garnish with parsley.
Frequently Asked Questions
Can I make these wings ahead of time? Yes, you can marinate the wings overnight for maximum flavor. Cook them just before serving for the best texture.
Can I use dried herbs instead of fresh? Absolutely. Use 1/3 the amount of dried herbs (about 1/3 tsp each of dried rosemary and thyme), as dried herbs are more potent.
How do I get the skin extra crispy? For extra crispiness, place the marinated wings on a wire rack set over your baking sheet. This allows hot air to circulate all around the wings.
Can I cook these on the grill? Definitely. Grill over medium indirect heat for about 25-30 minutes, turning and basting frequently, until cooked through and nicely charred.
How should I store leftovers? Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness.
Common Mistakes to Avoid
Avoid these pitfalls for the best results: Do not skip drying the wings before marinating, as excess moisture will steam them. Do not overcrowd the baking sheet, as this leads to steaming instead of roasting. Do not baste with the marinade that touched raw chicken after the halfway point; always use a portion set aside or boil the used marinade for 2 minutes first. Avoid under-marinating; a full hour is the minimum for flavor penetration.
Conclusion
These Sticky Glazed Chicken Wings are a guaranteed crowd-pleaser, masterfully balancing sweet, savory, and aromatic herb notes. With a simple marinade and straightforward baking, they deliver restaurant-quality flavor with minimal effort. Perfect for game day, a family dinner, or your next gathering, this recipe is a keeper that will have everyone asking for seconds. Remember the key steps: dry, marinate, space out, and baste for that irresistible, glossy finish.
