Easy Sticky Maple Chicken Wings in the Oven
These oven-baked chicken wings are coated in a thick maple, tomato, garlic, and spice marinade that turns dark, glossy, and sticky as it cooks. The tomato paste gives the glaze enough body to cling to the wings, while the maple syrup provides sweetness without needing brown sugar. The mistake to avoid is pouring too much loose marinade into the pan, since the wings should roast and caramelize rather than sit in liquid.
This is an easy maple chicken wing recipe made for casual dinners, game-day platters, or a simple meal with rice and vegetables. Unlike dry-rubbed wings, these stay saucy and glazed, with a savoury tomato base balancing the maple syrup.
The recipe is based on one of the three quick chicken marinades prepared in my YouTube video, with a few adjustments since publication. I now use measured proportions, reserve clean marinade for the final glaze, and bake the wings at a slightly higher temperature for better colour.
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What Makes These Maple Wings Different
This is not a standard maple-soy glaze. There is no soy sauce in the original preparation. The savoury side comes from tomato paste, garlic, Issou seasoning, and a small amount of chicken Viandox.
The tomato paste matters more than it may seem. It thickens the maple syrup, gives the finished wings a deeper reddish colour, and keeps the glaze from tasting like syrup poured directly over chicken. What I look for when mixing the marinade is a smooth, spoon-coating consistency. It should be thick but still easy to spread.
These wings are also different from my spicy baked chicken wings, which place more emphasis on heat and dry seasoning. For a larger roasted dinner, my maple roast chicken uses the same sweet and savoury direction but gives a completely different result.
If you enjoy maple with darker, saltier flavours, the maple-soy chicken thighs are another option. This wing recipe is simpler, more tomato-forward, and better suited to eating by hand.
Ingredients You Need
Chicken wings
Use split chicken wings, with the drumettes and flats separated. Patting them dry before adding the marinade removes surface moisture that would otherwise dilute the glaze.
Pure maple syrup
Pure maple syrup gives the wings their sweetness and glossy finish. Avoid pancake syrup, which has a different flavour and may contain thickeners that behave differently in the oven.
Tomato paste
Use thick tomato paste, not tomato sauce or canned diced tomatoes. Tomato paste gives the marinade structure and helps it caramelize onto the chicken.
Issou seasoning
Issou is the spice blend used in the original video. It brings colour, seasoning, and mild heat. Since seasoning blends vary in salt content, avoid adding extra salt until the marinade has been mixed and tasted.
Chicken Viandox
Chicken Viandox is a concentrated savoury seasoning. A small amount is enough. It adds salt and depth, so measuring it is important.
Garlic and green onions
Minced garlic goes directly into the marinade. Sliced green onions are added after baking for freshness and a mild onion flavour.
Step-by-Step Instructions
1. Prepare the wings
Pat 2 pounds of split chicken wings dry with paper towel. Place them in a large bowl.
Drying the skin does not make these into dry, crispy wings, but it helps the thick marinade stay attached instead of sliding off. It also reduces the amount of water released into the baking pan.
2. Mix the maple marinade
In a separate bowl, combine 1/4 cup pure maple syrup, 2 tablespoons tomato paste, 1 teaspoon Issou seasoning, 1 teaspoon minced garlic, and 1 teaspoon chicken Viandox.
Whisk until the tomato paste has completely blended into the syrup. Scrape the bottom and sides of the bowl, since small lumps of tomato paste can remain hidden.
Before the mixture touches the raw chicken, taste a small amount. It should be sweet at first, followed by garlic, spice, and a noticeable savoury finish. The Viandox should season the glaze without making it aggressively salty.
Reserve about 2 tablespoons of the clean marinade in a small covered container and refrigerate it. This portion will be used near the end of cooking.
3. Marinate the chicken
Pour the remaining marinade over the wings. Mix thoroughly, turning the wings until the skin is evenly coated and no pale areas remain.
Cover the bowl and refrigerate for at least 1 hour. The original video explains that the chicken can marinate for up to 6 hours. One hour gives the wings time to take on flavour, while the longer period gives the garlic and seasoning more time to work.
For other cuts of chicken, the timing and cooking method will change. My chicken marinade for drumsticks and thighs is a better starting point when using larger bone-in pieces.
4. Arrange the wings properly
Preheat the oven to 375°F. Line a large rimmed baking sheet with foil or parchment paper. A wire rack may be placed over the sheet if available.
Arrange the wings in one layer, leaving a little space between them. Let the excess marinade drip back into the bowl rather than pouring all of it onto the baking sheet.
I prefer to avoid a deep pool of sauce because it steams the underside of the wings. The coating already clinging to the chicken is enough for the first part of the cooking time.
Discard the marinade that has been in contact with the raw chicken.
5. Bake and glaze
Bake for 25 minutes, then turn each wing. Continue baking for another 10 minutes.
Brush the wings with the clean reserved marinade. Return them to the oven for 5 to 10 minutes, watching closely near the end because maple syrup can darken quickly.
You know the wings are ready when the glaze is bubbling, the edges are deep golden brown, and the surface looks glossy rather than wet. The thickest part of the chicken should reach at least 165°F without the thermometer touching the bone.
For even more colour, broil the wings for 1 to 2 minutes at the end. Stay beside the oven. A maple glaze can go from caramelized to burned very quickly under the broiler.
Chef’s Notes for a Better Glaze
The first detail is pan size. A crowded pan traps steam, which prevents the glaze from reducing properly. Use two baking sheets rather than forcing all the wings onto one small tray.
The second detail is the timing of the final glaze. Adding the reserved marinade too early exposes the maple syrup to heat for too long. Brushing it on during the final minutes gives the wings a fresher maple flavour and a more noticeable shine.
Finally, do not expect the texture of unglazed fried wings. These are sticky roasted wings with browned edges and tender meat. For a drier preparation, use the technique from the oven-baked chicken recipe collection.
What to Serve With Maple Chicken Wings
The glaze is rich, sweet, and savoury, so a plain starch works well underneath it. Fluffy stovetop rice pilaf absorbs the sauce without competing with the maple flavour.
For a more substantial dinner, serve the wings with homemade mashed potatoes. The smooth potatoes balance the sticky coating and make the wings feel like a complete plated meal.
A crisp salad provides contrast. Try a romaine and endive green salad or a sharper Greek-style potato salad with feta and olives.
These wings are protein-rich, but the skin and maple glaze make them a richer chicken preparation. A vegetable side from my easy vegetable side dish collection is a simple way to round out the plate.
Storage and Reheating
Store cooled wings in a covered container in the refrigerator for up to 3 days. Keep them refrigerated within 2 hours of cooking.
Reheat them on a lined baking sheet at 375°F until hot throughout. The oven restores the glaze better than the microwave, which tends to soften the skin and make the coating watery.
The wings may also be reheated in an air fryer at 350°F for several minutes. Check them frequently because the maple coating can darken faster during reheating.
Substitutions
If Issou seasoning is unavailable, use 1 teaspoon of a mild paprika-based chicken seasoning. Choose one that contains some garlic, pepper, or mild chili, and check its salt content before combining it with the Viandox.
Chicken Viandox may be replaced with a small amount of concentrated chicken bouillon seasoning. Start with less if the product is especially salty. The goal is to deepen the marinade, not make it taste strongly of bouillon.
Chicken drumettes or flats can be used on their own. Whole chicken thighs require a longer cooking time, so use the method from the maple-soy chicken thigh recipe rather than relying on the wing timing.
Do not replace tomato paste with the same quantity of tomato sauce. Tomato sauce is much thinner and will not give the glaze the same body.
FAQ
Can I prepare the wings the night before?
The original recipe recommends up to 6 hours of marinating. Preparing them earlier on the same day is ideal. A full overnight marinade may intensify the salty seasonings, especially if the Issou and Viandox brands are highly concentrated.
Can I pour all the marinade into the baking pan?
It is better to let the excess drip off. Too much liquid causes the wings to steam. Reserve a clean portion before adding the raw chicken, then brush it onto the wings near the end.
Are these wings crispy?
They develop browned edges, but they are primarily sticky and glazed. The wet maple and tomato coating prevents the skin from becoming as dry as an unglazed wing.
Can I make them in an air fryer?
Yes, but cook in batches so the wings remain in one layer. Air fryer sizes differ, so begin checking early and brush on the clean reserved glaze near the end. More air fryer meal ideas are available in my air fryer recipe collection.
What should I do if the glaze is too thick?
Add maple syrup 1 teaspoon at a time until it becomes easy to spread. Do not add water unless necessary, since water makes browning more difficult.
What should I do if the glaze tastes too salty?
Add a little more maple syrup and tomato paste before it touches the raw chicken. Do not add extra salt automatically because both the Issou seasoning and Viandox may already contain salt.
Suggested Chicken Recipes
For more weeknight ideas, browse my complete collection of homemade chicken recipes or the larger guide to easy homemade chicken dishes.
Families looking for practical dinner options can also explore these family-friendly chicken meals. For another easy bone-in preparation, try the oven-baked ranch chicken drumsticks.
Easy Sticky Maple Chicken Wings in the Oven
Ingredients
- 2 lb split chicken wings
- 1/4 cup pure maple syrup
- 2 tablespoons tomato paste
- 1 teaspoon Issou seasoning
- 1 teaspoon minced garlic
- 1 teaspoon chicken Viandox
- 2 green onions thinly sliced
Instructions
- Pat the chicken wings dry and place them in a large bowl.
- Mix the maple syrup, tomato paste, Issou seasoning, garlic, and chicken Viandox until smooth.
- Reserve 2 tablespoons of clean marinade in the refrigerator.
- Coat the wings with the remaining marinade and refrigerate for 1 to 6 hours.
- Preheat the oven to 375°F and line a large rimmed baking sheet.
- Arrange the wings in one layer, allowing the excess marinade to drip off.
- Bake for 25 minutes, turn, and cook for another 10 minutes.
- Brush with the reserved clean marinade and bake for 5 to 10 minutes more.
- Cook until the glaze is bubbling and the chicken reaches at least 165°F.
- Garnish with sliced green onions and serve hot.
