Although we have our go-to Grey Cup grub, we recently spotted this yummy oh-so-Canadian menu contribution. We are still a bit obsessed with chicken lollypops, but shudder at the thought of scraping down all those slimy wings again.
We haven’t taken these for a spin yet, but they make us think they would be delicious served alongside Buchanan’s super amazing Lemon-Rosemary and black pepper pan-roasted chicken drumettes (untested clone recipe at bottom).
The crispy, tart, dry, peppery wings would go well with the sticky, spicy maple ones, we suspect.
CANADIAN MAPLE GLAZED CHICKEN WINGS
“This recipe from St. Clair chef Daniele Palanca provides a Great White North twist on chicken wings with maple flavours along with heat from seasonings. The palm sugar ingredient is available from Asian food markets but a favourite brown sugar can be substituted. Recipe makes four servings.’
2-3 lbs chicken wings 1-1.3 kg
2 tbsp Worcestershire sauce 30 mL
A few dashes of Tabasco, depending on taste preferences
2 tbsp Palm sugar OR brown sugar 30 mL
1/2 cup flour 125 mL
1 cup Canadian maple syrup 250 mL
1/3 cup chili sauce 75 mL
1/2 cup onion, finely chopped 125 mL
2 garlic, cloves minced 2
1/4 to crushed red pepper flakes 1 to
1/2 tsp 2 mL
Cut chicken wings into 3 sections; discard wing tip sections.
In a large resealable plastic bag, combine wings, Worcestershire sauce, Tabasco, palm sugar and chicken wings. Shake well and refrigerate for as little as an hour and as long as 5 hours. Shake the bag every hour or so.
Drain and discard marinade. Oven bake at 375 F (190 C) for 15 minutes, then remove and set aside to rest, allowing juices to settle.
While the wings are baking, add the remaining ingredients except for flour in a bowl and whisk together. This will act as your sauce. Be aware the sauce will really turn the heat up – perfect for a cold football day.
After the wings cool down, toss them into the flour and deep-fry until crisp. Remove wings and toss them into the sauce for saucy wings or serve the wings crispy and the sauce on the side as a dip.
2 cups lemon juice
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons red pepper flakes
1 tablespoon chopped fresh garlic
1 1/2 teaspoons lemon pepper seasoning or black pepper
1/4 cup plus 2 tablespoons chopped fresh rosemary