Easy Sticky Maple Ginger Soy Glazed Chicken Wings
These Sticky Maple Ginger Soy Glazed Chicken Wings are super easy and use pantry ingredients that you should have on hand. You might just need to pick up some fresh ginger when you shop for the wings.
Garlic-Infused Oil is rubbed into the wings for flavor and then they are simply roasted in the oven. No frying needed! You won’t miss it. Trust me.
Then, while they are roasting you make a simple on-pot glaze with maple syrup, soy sauce and ginger. The result shiny, thick, is sticky and luscious with a perfect balance of sweet, salt and spice. And yes, soy sauce is low FODMAP, in the proper amounts!
Buying Chicken Wings
When you buy your wings, look for medium sized wings with some meat on them and for convenience buy only drumettes and flats, which you can read more about in our article All About Chicken Wings.
Basically you will buy and pay for what you will be using and not pay for poundage added by the wingtips, which have no place in this chicken wing recipe.
Maple Syrup is Low FODMAP
Maple syrup is a low FODMAP sweetener and works beautifully in this recipe, which I used to make with honey, but that sweetener is high in fructose and has been pushed to the back of my pantry for now.
I needed a sticky, sweetener that would balance the salty soy sauce. I was so used to the honey that I wondered how the maple flavor would work and I am thrilled to tell you that this might now be my favorite version, low FODMAP or not!
Chicken Wings For Every Taste
For other chicken wing flavor profiles, check out our Maple Dijon Chicken Wings with Fresh Herbs, Pesto Chicken Wings and 5-Spice Ginger Chicken Wings and our Smoky Spicy Chicken Wings with Blue Cheese Dressing. We have even added a recipe for PIZZA CHICKEN WINGS!
Sticky Maple Ginger Soy Glazed Chicken Wings
No frying needed for these crispy, salty, sweet, delicious and easy to make wings. Super simple to whip up a batch for the next gathering or a quick dinner addition.
Low FODMAP Serving Size Info: Makes about 12 servings; 2 pieces per serving
- 2 ½ to 3 pounds (1.2 kg to 1.4 kg) chicken wings, made up of drumettes and flats (about 24 individual separated chicken wing pieces)
- 2 tablespoons Garlic-Infused Oil made with vegetable oil, or FODY Garlic-Infused Olive Oil
- Kosher salt
- Freshly ground black pepper
- 1 cup (240 ml) maple syrup
- 1/2 cup (120 ml) gluten-free soy sauce, such as San- J Reduced Sodium, Gluten-free Tamari
- 1/4 cup (60 ml) water
- 1 1/2 ounces/40 grams fresh ginger root, peeled and finely chopped
Preheat oven to 400°F/200°C. Line a large rimmed sheet pan with aluminum foil, then place a rack on the foil.
Place wings in a mixing bowl and rub down with the olive oil to coat thoroughly, then season with salt and pepper. Place wings on rack, evenly spaced. Roast for about 35 to 45 minutes or until wings are just cooked through and register 160°F/71°C with an instant read thermometer.
While wings are baking, make the glaze: Stir the maple syrup, soy sauce, water and ginger together in a small saucepan. Bring to a simmer over medium heat adjust heat and simmer for about 8 to 10 minutes, whisking occasionally, until the glaze has visibly thickened. Pour glaze through a wire-meshed strainer into a bowl and discard ginger pieces. Allow glaze to cool slightly until it has further thickened and become a bit sticky.
When wings are cooked through, remove from oven and turn broiler onto high. Brush the glaze generously over the wings and place under broiler for a minute or two or until the glaze is bubbly. Remove the pan from the oven, flip all the wings over, brush again with glaze, liberally, and broil until bubbly.
Arrange warm wings on a platter and serve immediately. They can be served at room temperature as well, or reheated, but wings are so small that they tend to get overcooked upon reheating. Try to time serving as close to when they come out of the oven as possible. Offer plenty of napkins.
- Did you know that maple syrup is a low FODMAP sweetener? White sugar and brown sugar are too. Read more in our Explore An Ingredient entry on SUGAR.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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Tell Us What You Think
9 comments for “Sticky Maple Ginger Soy Glazed Chicken Wings”
These were amazing! Love the combination of sweet and crispy and salty. And super easy.
Trudy, thank you for letting us know! I totally agree that when you can get all of those attributes in one bite, it makes for a fabulous chicken wing!
Glazed did not thicken enough to stick to wings. Next I will add cornstarch prior tooling glaze.
Cornstarch would not negatively alter the FODMAP load but I would give the glaze one more shot. As you can see in the images, the glaze can adhere quite well. Be sure to use the visual cues when simmering the glaze prior to brushing on the wings. It should be nice and sticky before applying to the chicken.
We tried and tried but our glaze never got sticky, even when we kept cooking. Eventually the chicken was done so we just ended up adding a cornstarch slurry. Could the difference be the pure maple syrup (can’t have high fructose in the store stuff) or the particular type of Tamari soy sauce we used?
Hi there Missy, I have no idea what happened and I’m sorry you did not have a good experience. I have made these several times, always using pure maple syrup and have used various types of soy sauce. I do always use a high-quality brewed soy sauce as opposed to a chemically produced soy sauce. I am partial to San J brand. What did you use?
I don’t have the bottle in front of me but it was a brewed gluten free Tamari that was not San J brand. I try not to use the chemical soy sauces. It had a good taste, it just was very runny and did not get sticky or glaze. We served in bowls and just dipped back into the sauce. Still delicious just trying to figure out how to do better for next time! Thanks.
I am stumped. You said you are using pure maple syrup, as we do. Ours reduces as much as we would want, to the point of becoming too thick!
Huh. Maybe we didn’t have the heat high enough? Thanks for your help! The flavor was good enough to make a second attempt worth while when I have the chance.