Sticky maple apple chicken wings are what happens when you take chicken wings, toss them in a glaze made from maple syrup and apple cider, then bake or grill them until they’re sticky, caramelized, and taste like autumn in the best possible way. I made sticky maple apple chicken wings for a football party last fall and watched people ignore the traditional buffalo wings completely. One friend said “I can’t go back to regular wings now” which honestly felt like a personal victory.
Sticky maple apple chicken wings feature crispy-skinned wings coated in a sweet-savory glaze that’s got maple syrup depth, apple cider brightness, a kick of heat, and enough stickiness that you’ll need napkins. They’re not spicy in the traditional wing sense – the heat is subtle and balanced by the sweetness. Think less bar food, more elevated appetizer that happens to be wings. The apple cider vinegar cuts through the richness and keeps them from being cloying.
Best part? Sticky maple apple chicken wings work for both game day parties and fancy dinner parties. Serve them in a pile on paper plates with ranch dressing, or arrange them on a platter with apple slices and fresh herbs. They’re versatile enough to go casual or elevated depending on presentation.
Why Sticky Maple Apple Chicken Wings Beat Buffalo Wings
Regular buffalo wings are great but they’re also what everyone makes. Sticky maple apple chicken wings bring something different to the table – sweet instead of just spicy, fall-inspired instead of generic bar food. The maple and apple flavors feel seasonal and special without being weird or too out there. Plus the sticky glaze is addictive in a way that plain buffalo sauce isn’t.
I brought sticky maple apple chicken wings to a potluck where three other people brought buffalo wings. Mine disappeared first and people were scraping the bowl for leftover glaze to drizzle on their plates. When your wings outperform traditional buffalo in a direct competition, you know you’ve found a winner recipe.
Here’s why you need sticky maple apple chicken wings:
- Different enough to stand out at parties
- The maple-apple combo is genuinely delicious
- Sweet and savory appeals to wider audience than just spicy
- They look impressive without complicated technique
- Perfect for fall but honestly good year-round
- The sticky glaze makes them incredibly craveable
Plus sticky maple apple chicken wings work for people who claim they “don’t like super spicy food.” There’s heat if you want it, but the maple and apple keep it balanced. My friend who won’t eat buffalo wings because they’re too hot ate six of these :/
What You Need for Sticky Maple Apple Chicken Wings
For the Wings
Protein:
- Chicken wings (3 lbs – whole wings or separated into drums and flats)
- If buying whole, cut into drums and flats, discard tips or save for stock
Dry Rub:
- Salt (1 teaspoon)
- Black pepper (½ teaspoon)
- Garlic powder (1 teaspoon)
- Smoked paprika (1 teaspoon)
- Baking powder (1 tablespoon – makes skin extra crispy)
Why baking powder matters: It raises the pH of the skin, which helps it crisp up beautifully in the oven. Not baking soda – that’s different and will taste weird.
For the Maple Apple Glaze
Sweet Components:
- Pure maple syrup (½ cup – real maple, not pancake syrup)
- Apple cider (½ cup – unfiltered is best)
- Brown sugar (2 tablespoons – adds molasses depth)
Savory/Tangy:
- Apple cider vinegar (2 tablespoons)
- Dijon mustard (1 tablespoon)
- Soy sauce (1 tablespoon – adds umami)
Aromatics:
- Butter (3 tablespoons)
- Garlic (3 cloves minced)
- Fresh ginger (1 teaspoon minced – optional but adds zing)
Spice:
- Cayenne pepper (¼ teaspoon – adjust for heat preference)
- Red pepper flakes (½ teaspoon – optional)
- Black pepper (¼ teaspoon)
Thickener:
- Cornstarch (1 tablespoon mixed with 1 tablespoon water)
Why real maple syrup: Pancake syrup is mostly corn syrup and doesn’t have the complex flavor. Real maple syrup has depth and isn’t as aggressively sweet.
For Serving
Accompaniments:
- Ranch or blue cheese dressing (for dipping)
- Apple slices (thinly sliced – for garnish and eating)
- Fresh thyme or rosemary (for garnish)
- Celery sticks (traditional wing side)
- Extra napkins (these are sticky – embrace it)
Garnish:
- Sesame seeds (for sprinkling)
- Chopped fresh parsley
- Green onions (sliced thin)
Equipment You Actually Need
- Large baking sheet with wire rack
- Aluminum foil (for easy cleanup)
- Small saucepan (for glaze)
- Large bowl (for tossing wings)
- Pastry brush (optional – for glazing)
- Tongs
How to Make Sticky Maple Apple Chicken Wings
Step 1: Prep and Season Wings
Preheat oven to 425°F. Line baking sheet with aluminum foil and place wire rack on top. Spray rack with cooking spray.
Pat wings completely dry with paper towels. This is critical – wet skin won’t crisp. Get them as dry as possible.
In a large bowl, combine salt, pepper, garlic powder, smoked paprika, and baking powder.
Add wings to bowl and toss until evenly coated with seasoning mixture.
Arrange wings on wire rack in single layer with space between each wing. Don’t overlap or they’ll steam instead of crisp.
Pro tip: The wire rack allows air to circulate around wings so they crisp on all sides instead of sitting in their own fat.
Step 2: Bake Until Crispy
Bake wings for 45-50 minutes, flipping halfway through at 25 minutes.
Wings are done when skin is golden brown and crispy, and internal temperature reaches 165°F.
If you want extra crispy skin, broil for 2-3 minutes at the end. Watch carefully – they go from perfect to burnt fast.
While wings bake, make the glaze.
Step 3: Make the Maple Apple Glaze
Melt butter in small saucepan over medium heat.
Add minced garlic and ginger if using. Cook 1 minute until fragrant, stirring constantly so garlic doesn’t burn.
Add maple syrup, apple cider, brown sugar, apple cider vinegar, Dijon mustard, and soy sauce. Stir to combine.
Add cayenne, red pepper flakes if using, and black pepper.
Bring to a simmer. Reduce heat to medium-low and simmer 10-15 minutes, stirring occasionally, until mixture reduces and thickens slightly.
Critical step: Mix cornstarch with cold water to make a slurry. Add to simmering glaze, stirring constantly. Cook 1-2 more minutes until glaze thickens to syrupy consistency that coats the back of a spoon.
Taste and adjust – more maple for sweetness, more vinegar for tang, more cayenne for heat.
Remove from heat. The glaze will continue to thicken as it cools.
Step 4: Glaze the Wings
Once wings are crispy and cooked through, transfer to large clean bowl (or same bowl, wiped clean).
Pour about ¾ of the glaze over wings. Toss with tongs until every wing is coated.
Toss gently but thoroughly – you want glaze in every crevice.
Reserve remaining glaze for drizzling or serving on the side.
Step 5: Optional Second Bake
For extra sticky, caramelized wings, return glazed wings to wire rack.
Bake another 5-7 minutes to let glaze caramelize and set.
This step makes them stickier and adds another layer of flavor as the sugars caramelize.
Watch carefully – the sugar can burn quickly.
Step 6: Serve and Garnish
Transfer sticky maple apple chicken wings to serving platter.
Drizzle with reserved glaze.
Garnish with sesame seeds, fresh herbs, and sliced green onions.
Serve with apple slices arranged around wings for a fall presentation.
Provide ranch or blue cheese dressing on the side for dipping.
Have plenty of napkins available – sticky fingers are part of the experience.
Sticky maple apple chicken wings are best served hot and fresh. They don’t stay crispy if they sit too long, so serve immediately.
Creative Variations Worth Trying
Bourbon Maple Apple Wings
Add 2 tablespoons bourbon to glaze. The whiskey adds depth and complexity. Makes them more “adult” tasting.
Spicy Maple Apple Wings
Double the cayenne and red pepper flakes. Add sriracha to glaze. For people who want the sweet-heat combination cranked up.
Maple Bacon Apple Wings
Wrap wings in bacon before baking. Secure with toothpicks. Bacon fat renders and makes everything even better. Remove toothpicks before glazing.
Asian-Inspired Maple Apple Wings
Add sesame oil and rice vinegar to glaze. Use tamari instead of soy sauce. Garnish with sesame seeds and scallions. Different direction, still delicious.
Maple Apple BBQ Wings
Mix glaze with your favorite BBQ sauce. Creates hybrid sweet-smoky-tangy flavor. Easier to make if you have good BBQ sauce on hand.
Grilled Maple Apple Wings
Grill wings instead of baking. Brush with glaze during last 5 minutes. Adds smoky char that’s perfect with maple and apple.
Sticky Maple Apple Chicken Wings
Equipment
- Large baking sheet with wire rack
- Aluminum foil
- Large bowl
- Small saucepan
- Pastry brush (optional)
- Tongs
Ingredients
- 3 lbs chicken wings (whole or separated)
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tbsp baking powder
- 0.5 cup pure maple syrup
- 0.5 cup apple cider (unfiltered preferred)
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp soy sauce
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced (optional)
- 0.25 tsp cayenne pepper
- 0.5 tsp red pepper flakes (optional)
- 0.25 tsp black pepper
- 1 tbsp cornstarch mixed with 1 tbsp water
- sesame seeds, for garnish
- chopped parsley and green onions, for garnish
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Spray with cooking spray.
- Pat chicken wings completely dry with paper towels. Toss with salt, pepper, garlic powder, smoked paprika, and baking powder until evenly coated.
- Place wings on wire rack in a single layer. Bake 45–50 minutes, flipping halfway, until golden and crispy.
- In a small saucepan, melt butter over medium heat. Add garlic and optional ginger; cook 1 minute. Add maple syrup, apple cider, brown sugar, vinegar, mustard, and soy sauce. Simmer 10–15 minutes to reduce slightly.
- Add cayenne, red pepper flakes (if using), and black pepper. Stir in cornstarch slurry. Simmer 1–2 more minutes until thickened.
- Toss crispy wings in ¾ of the glaze in a clean bowl until fully coated. Return to rack and bake 5–7 more minutes to caramelize.
- Transfer to serving platter. Drizzle with reserved glaze and garnish with sesame seeds, chopped herbs, and green onions. Serve hot with apple slices and ranch or blue cheese.
Notes
Nutrition
Frequently Asked Questions
My wings aren’t crispy – what happened?
Wings were too wet when you started, you didn’t use baking powder, or you skipped the wire rack. Pat wings very dry, use baking powder in seasoning, and always use a rack so air circulates.
The glaze is too thin and won’t stick – how do I fix it?
Simmer longer to reduce, or add more cornstarch slurry (1 teaspoon cornstarch mixed with 1 teaspoon cold water). The glaze should coat a spoon thickly.
Can I make sticky maple apple chicken wings ahead of time?
You can bake wings ahead and store in fridge. Reheat in 400°F oven 10-15 minutes, then toss with fresh glaze right before serving. Don’t glaze ahead – they’ll get soggy.
The glaze tastes too sweet – help?
Add more apple cider vinegar (1 teaspoon at a time) to balance sweetness. Or more Dijon mustard. The acid cuts through the sugar.
My wings burned during the second bake after glazing – why?
Oven was too hot or you left them too long. The sugar in glaze caramelizes quickly. Watch carefully and reduce temp to 375°F for second bake if needed.
Can I use chicken drumsticks instead of wings?
Yes. Increase baking time to 50-60 minutes total since drumsticks are larger. Otherwise same process and glaze work perfectly.
How do I keep wings warm at a party?
Keep glazed wings in slow cooker on warm setting. They’ll stay hot and the glaze stays sticky. Toss occasionally to recoat in glaze.
