Crispy Maple Hot Wings are double fried to make extra crispy and then coated with a blend of maple syrup, butter, and hot sauce. The sweet heat combined with the crunchy coating on the wings is simply irresistible! Paired with some mini bottles of one of your favorite whites from Gallo Family Wines and your party of two or more is complete!
Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
There is something about good food, good friends and good wine combined, whether it be tailgating at a live game or right in the privacy of your own home. Grumpy and I tend to stay away from big crowds and prefer the company of our closest friends either at their home or our own. I’ve never experienced a pro-football game live but have had several experiences at the homes of some of our best friends. I wouldn’t mind seeing at least one live game though, just to say I experienced it. Maybe I should be adding that to my bucket list! In any case, it is a whole lot more fun watching the game with food and beverages, especially these Crispy Maple Hot Wings!
One food that is a given for tailgating would be chicken wings. When it comes to chicken wings in the Grumpy household, the only way we like them is crispy. While I can get them crispy in the oven, they don’t have the crunch that I wanted to create with this recipe so this time I decided to deep fry them in a coating of seasoned cornstarch. I also went with fresh wings rather than frozen as it is far easier to coat the wings when they are fresh. While frying is not my favorite thing to do, in this case, its well worth the time, heat and effort!
These wings are nice and crispy and I followed a double fry method that I had seen several times out in the food blog world. If you don’t mind eating cold fried chicken (and I know I don’t mind doing so), then you will be pleased to know that the crispy coating does not become soggy after being chilled. I believe the cornstarch is the secret to the crispy crunchiness of these wings that stay crunchy.
When it came to the sauce I wanted to give it that sweet heat flavor but stay true to my home roots. This is where the maple syrup come in. I have family that produces maple syrup and my dad used to make it when I was younger. We always have this treat in our home and its a favorite ingredient of mine to use in my recipes. I basically made a hot wing sauce, then jazzed it up with the syrup. If you don’t have access to maple syrup, you can always swap it out for honey.
When serving beverages to my friends, I always have several selections of wine for all our tastes. Its usually the ladies that like to drink the wine and these mini bottles from Gallo Family Vineyards are the perfect solution to tailgating. Us girls tend to love things like this in miniature form (or at least this girl does).
When it comes to paring this chicken with a wine I would go the way of a white wine. I tend to be more of a semi to dry wine fan and would pick a white wine to go with a dish like this such as Pinot Grigio or Chardonnay!
What are some of your favorite recipes you serve at your tailgating gatherings? If you need more ideas, then be sure to check out the links below for more ideas with wine pairings!
For more tailgating ideas be sure to check out Gallo Family Vineyards blog post!
- For the Chicken:
- 3½ pounds fresh chicken wings, rinsed
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ⅔ cup cornstarch
- For the Sauce:
- ⅔ cup Hot Sauce (I always use Frank's)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons butter
- ½ cup pure maple syrup
- Oil for Frying (I like to use peanut oil)
- For the wings:
- Put 4 cups of cooking oil in a frying pan or pot and bring to 350 degrees or test by dipping a wing into the oil. If it bubbles rapidly, it is hot enough to start frying.
- Carefully place the wings one by one into the hot oil and cook for about 12 to 13 minutes, turning over a few times with tongs.
- Take the wings out of the oil and shake them off in a strainer. You will likely need to do this in two batches. While second batch of wings are cooking let the first batch sit and cool. I put my wings in a paper towel lined bowl to drain and cool.
- After 2nd batch of wings are removed from the fryer, return the first batch and fry for 10 to 12 minutes until they are golden brown and crunchy. Repeat with the 2nd batch of wings.
- For the sauce: in a small sauce pan combine hot sauce, Worcestershire sauce, butter and maple syrup. Bring to a boil and immediately turn heat down to simmer. Simmer for 3-4 minutes.
- Toss fried chicken with with sauce and toss to coat.
- Buffalo Chicken Dip by Whole Food | Real Families
- Chicken Thigh Kabobs with Spiced Yogurt Dip by MealDiva
- Chorizo Queso Dip by Cosmopolitan Cornbread
- Chorizo Stuffed Mushrooms by Casa de Crews
- Hatch Chile Deviled Eggs by Shockingly Delicious
- Jalapeno Popper Deviled Eggs by Bobbi’s Kozy Kitchen
- Skillet Jalapeno Popper Dip by Life Tastes Good
Game Time Mains
- Al Capone Dog by Palatable Pastime
- Bacon Bleu Cheese Sliders by The Crumby Cupcake
- Bacon Wrapped Jalapeno Quail by Flavor Mosaic
- Brat Burger by Curious Cuisiniere
- Brie Tomato and Quinoa by Family Foodie
- Crispy Chicken Wings by Feeding Big
- Crispy Maple Hot Wings by Grumpy’s Honeybunch
- Melty Turkey Cheese Sliders by Feed Me, Seymour
- Sticky Sweet and Sour Baby Back Ribs by Serena Bakes Simply From Scratch
The Victory Celebration