Sweet & Spicy Chicken Wings

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Hiya, folks! I made chicken wings last weekend. I always thought they were more trouble than they’re worth. Messy hands, messy face, messy table for so little meat…but that may be part of the charm.

I know some of you out there adore wings, and if you don’t, I have good news. This recipe works great for drumsticks too.

The marinade is wonderfully sweet and spicy but not overwhelmingly—perfect for everyday chicken. Whether you make it with wings or thighs, you will love it.


Yield: 2 servings

Prep Time: 5 min

Cook Time: 30 min


  • 8 large chicken wings or 6 small drumsticks (about 1.5 pounds)
  • 2 garlic cloves, minced
  • 3 tablespoons maple syrup
  • 2 tablespoons red wine vinegar
  • ¼ cup olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • Fine sea salt and ground black pepper, to taste


Step 1: Combine all the ingredients for the marinade in a non-reactive container. Cut a few incisions on the chicken to allow the marinade to penetrate. Marinate the chicken at room temperature, 2 to 4 hours.

Step 2: Preheat the oven to 400 degrees.

Step 3: Preheat a large pan over medium heat. Sear the chicken for 3 to 5 minutes per side until it appears caramelized. Use a griddled pan if you wish to have a griddled effect on your chicken.

Step 3: Place the chicken in a rimmed baking pan. Baste both sides of the chicken with the remaining marinade. Pour any leftover marinade on top of the chicken. Bake until the chicken is cooked through, 25 to 30 minutes.

What does a wise girl do when she has leftover tarragon? She makes ice cream,
With a husband who doesn’t eat green peppers and a daughter who doesn’t eat anything
Sweet & Spicy Chicken Wings
Mellahs are Jewish quarters located in the old, walled part of most major Moroccan cities.

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