Smoky Maple & Barbecue Chicken Wings

8
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In


"From Super Food Ideas September '16. Chicken nibbles are chicken wings that have been cut in half at the joint and the tip discarded. You can use whole chicken wings, if you prefer. Please note refrigeration time has not been included in times."

Original recipe yields 8 servings
OK
  • FOR MUSTARD SOUR SAUCE

Nutritional

  • Serving Size: 1 (225.8 g)
  • Calories 241
  • Total Fat - 5.5 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 453.3 mg
  • Sodium - 581.3 mg
  • Total Carbohydrate - 12 g
  • Dietary Fiber - 0.6 g
  • Sugars - 10.1 g
  • Protein - 34.2 g
  • Calcium - 51.1 mg
  • Iron - 5 mg
  • Vitamin C - 9.2 mg
  • Thiamin - 0.1 mg

Step 1

Combine maple syrup, barbecue sauce, paprika and onion salt in a jug.

Step 2

Place chicken in a single layer, in a ceramic baking dish and pour over sauce and turn wings to coat, cover and refrigerate for 6 hours or overnight, if time permits, occasionally turning chicken.

Step 3

Preheat oven to 200C/180C fan-forced.

Step 4

Remove chicken from fridge and stand at room temperature for 15 minutes and then bake chicken in marinade for 35 minutes turning twice during cooking, or until chicken is browned and cooked through.

Step 5

Brush chicken with chilli sauce and scatter with chives.

Step 6

Meanwhile, make mustard sour cream - combine sour cream, chives and mustard in a bowl and season well with salt and pepper and serve with chicken wings.

Tips & Variations


No special items needed.

Related

lazyme

Loved these. I used chicken 'drummies' so didn't have to go thru all of the work of cutting up the wings. The sauce was really good and the chili sauce at the end was a great treat. I really wanted to try the dip....but once the wings were in the oven I discovered that I only had a spoonful of sour cream left so used Ranch dressing instead. But these will be repeated at my house and can't wait to try the dip as well. Thanks for sharing, Pat. Made for FYC tag.

review by:
(29 Apr 2017)