Cooking on the Edge: Applewood Maple Chicken Wings

Photo by Jesse O. Walls | Executive Editor of New Media

Photo by Jesse O. Walls | Executive Editor of New Media

Jesse O. Walls
Executive Editor of New Media

A family favorite, I prepare these wings all the time in my household. The sweet taste of maple and vanilla combines beautifully with the smoky Applewood and chipotle, uniting in heavenly bliss for the taste buds. Add some fresh carrots or celery and a cool ranch dip, and you have a fine snack for a lazy afternoon, or an appetizer platter for get-togethers.


4 lbs. chicken drumettes
Oil for deep-fat frying
½ cup butter, cubed
½ cup maple syrup
½ cup original barbeque sauce
¼ cup brown sugar
1 tsp. applewood liquid smoke
1 tsp. vanilla extract
½ tsp. chipotle pepper
2 tbsp. water
2 tsp. cornstarch


In a deep-fat fryer, heat oil to 375°. Fry chicken a few pieces at a time, for 7-8 minutes or until golden brown and juices run clear. Drain on paper towels.

Meanwhile, in a small saucepan, melt butter. Stir in the syrup, barbecue sauce, liquid smoke, vanilla extract, brown sugar and chipotle pepper. Combine water and cornstarch in a small bowl and mix thoroughly before adding to sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. (An additional tsp. of cornstarch will add thickness, as well.)

Place wings in a large bowl. Pour sauce over and toss to coat.

Whether served as an appetizer or a main dish, these wings are finger-licking good. Try them at your next picnic, potluck or church social … they are sure to be a winner.

Bon appétit.