Wings Roasted in Maple and Soy

Preparation time: 1 ¼ hour 

Difficulty Level: Easy 

Kashrut Type: Meat  

If you have not yet fallen in love with halved chicken wings (cut in half, preferably by the butcher), then this recipe will do the trick! 

The wings are marinated, baked over medium heat, and then browned for a few minutes in the oven grill. They are especially juicy, browned, and have distinct flavors (the sweetness is balanced during baking). Serve them with a little burghul or couscous, which will absorb the excess sauce and turn it into a very satisfying dish. 

Of course, it is important to use good quality wings – first and foremost, fresh chicken wings. It’s one of the cheapest chicken pieces, so it’s a worthwhile investment. 

Maple and soy sauces come in different grades of thickness. If you use relatively thick types, add a little water to dilute – this time we want the marinade to be not very thick. 

The quantities fit exactly into a disposable 32×22 cm mold. If you are preparing as a main course, then double the quantities and use two molds. 

INGREDIENTS 

(Recipe yields 4-6 portions) 

700 grams (about 1 ½ pounds) of chicken wings, cut in half 

¼ cup (about 60 grams) of maple syrup 

4 tablespoons soy sauce 

2 tablespoons honey 

4 tablespoons olive oil 

4 cloves of crushed garlic 

½ teaspoon sweet paprika 

½ teaspoon salt 

For serving: 

Burghul, couscous, or even rice  

A handful of coarsely chopped parsley leaves 

PREPARATION 

1. In a mixing bowl, mix all the ingredients except the wings, and mix well. Add the wings, and stir until covered in the marinade. Cover the bowl with cling film, and then refrigerate for at least half an hour (even overnight). 

2. After marinading, stir the contents of the mixing bowl. Arrange the wings in a disposable pan and pour the rest of the marinade over the wings.  

3. Place in an oven preheated to 200 degrees. After 10 minutes, reduce to 180 degrees and bake for half an hour. In the middle of baking, take the pan out of the oven, turn the wings one by one and return.  

4. When the baking is done, turn the oven to “grill” mode, and then roast for a few minutes until the wings begin to brown. 

Serve in individual portions – a few tablespoons of burghul or couscous, with a little sauce from the pan and 5-7 wings, and some chopped fresh parsley on top.  

Encourage diners to eat these wings with their hands – it’s the only way! 

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Shuki Galili has been marketing online and has been editing the Humus101 blog for the masses since 2006. He has served in editorial roles and as a reporter for technology and food in the daily press, news sites, and print. He is one of the founding generations of the Internet in Israel and has been involved in the establishment, development and promotion (SEO) of dozens of websites and blogs, many of them related to social activity.