chicken wings

Maple Barbecue Wings

By: Nora Rice, @vermontfarmtotable

Prep Time: 15 minutes

Cook Time: 1 1/2 hours

Servings: 4 servings

Nora Rice has written a terrific cookbook called, The Vermont Farm to Table Cookbook: Over 50 Fresh and Local Recipes for Every Season. A professionally-trained chef, she revels in all the ingredients available in her home state, including these maple bbq glazed wings that use our Bourbon Barrel-Aged Maple. The book is coming out in July of 2025 and we recommend it not only for the excellent recipes but also for the beautiful photography done by her sister, Jenna.

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Ingredients

For the wings

  • 1 tablespoon butter

  • 1 large onion, diced

  • 4 cloves garlic, minced

  • 3 cups canned tomatoes (diced or crushed)

  • ¾ cups Runamok Bourbon Barrel Aged Maple Syrup

  • 5 tablespoons apple cider vinegar

  • 2 teaspoons salt

  • 1 teaspoon dried chili

  • 2 ½ lbs chicken wings

Spicy Maple Mayo

  • 1 egg yolk

  • 1 teaspoon dijon mustard

  • 1 cup neutral flavored oil

  • 2 teaspoons apple cider vinegar

  • ½ teaspoon salt

  • 2 cloves garlic, minced

  • 1 teaspoon dried chili powder

  • 2 tablespoons Runamok Bourbon Barrel-Aged Maple Syrup

Instructions

  • 1 Begin by making the barbeque sauce. Melt the butter in a medium saucepan over medium heat. Add the onions and garlic and sauté over medium heat for several minutes, until the onions are lightly browned, then add the canned tomatoes.
  • 2 Cook over medium heat, until the tomato sauce is reduced by half, so you are left with about 1 ½ cups.
  • 3 Add the maple syrup, apple cider vinegar, salt, and chili and blend the mixture until smooth using an immersion blender or by transferring the sauce to a blender.
  • 4 Preheat the oven to 375°F.
  • 5 Toss the chicken wings in ¼ cup of the barbeque sauce making sure they are all coated. Spread evenly across a baking sheet. Bake at 375°F for 30 minutes. !
  • 6 Flip the wings, and toss with an additional ¼ cup of barbeque sauce. Cook for 30 additional minutes.
  • 7 After the full hour at 375°F, increase the oven temperature to 400°F. Paint the wings with more barbeque sauce so they are thoroughly coated and return them to the oven for 25 minutes.
  • 8 While the wings are in the oven, prepare the mayo dipping sauce. Place the egg yolk and dijon mustard in a bowl and whisk together.
  • 9 Continue whisking and slowly begin to pour in the oil. Add the oil very slowly at first, whisking continuously until fully incorporated. Continue whisking and slowly adding oil until it has all been incorporated.
  • 10 Season with apple cider vinegar, salt, minced garlic, chili powder, maple syrup and whisk.
  • 11 Enjoy wings dipped in the sauce, or any of your other favorite dipping sauces.