Crispy Maple Garlic Chicken Wings

Oven-baked crispy maple garlic chicken wings with a sweet, garlicky glaze and ultra-crispy skin. No deep frying required.

Course Appetizer, Main Course, Snack

Cuisine American

Keyword crispy baked wings, crispy chicken wings, garlic chicken wings, maple garlic wings, maple glazed wings, no fry chicken wings, oven baked chicken wings

Prep Time 10

Cook Time 40

Servings

Equipment

Blender or food processor

Ingredients

1 pound chicken wings
15 garlic cloves divided
1 tablespoon chopped red onion
2 tablespoons water
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon cornstarch
½ teaspoon baking soda
2 teaspoons salt
Maple syrup for finishing

Instructions

Preheat the oven to 300°F (150°C). If using convection, turn it on.
Blend 5 garlic cloves with the red onion and water until a smooth paste forms.
In a large bowl, toss the chicken wings and remaining whole garlic cloves with the garlic paste.
Add the garlic powder, paprika, cornstarch, baking soda, and salt. Toss until the wings are evenly coated.
Arrange the wings in a single layer on a parchment-lined baking sheet.
Bake for 30 minutes at 300°F to dry out the skin.
Increase the oven temperature to 425°F (220°C) and bake for another 10 minutes, until deeply golden and crispy.
Transfer to a serving platter and drizzle lightly with maple syrup just before serving.

Notes

Do not skip the low-temperature bake. This step is essential for crispiness.
The baking soda should be measured carefully. Too much can create an off flavor.
Add the maple syrup at the very end so the wings stay crisp.