Maple Glazed Southern Fried Chicken Wings

Estelle  Chait
by Estelle Chait
15 wings
35 min

Crispy southern fried wings in a delectable glaze.

These fried crispy wings are meant to be eaten as total finger food, sitting around a table with friends, watching a game, or hey- enjoying a fun dinner!

How to Make Dairy Free Buttermilk Marinade

These southern fried wings are Kosher, and that means dairy-free. We will soak the wings in a marinade to tenderize and soften up the chicken. The acidity in buttermilk helps break down the protein structures in the chicken, making it super juicy. To make your own dairy free buttermilk, whisk together 2 cups of soy milk with 2 Tablespoons of white vinegar. After a couple of minutes, the soy milk will start to curdle, creating homemade buttermilk!

The Secret to Extra Crispy Fried Chicken

The secret to getting that flaky- crispy coating is to double dip the chicken. The chicken goes from the buttermilk marinade to the flour mix, back into the marinade for a short dip, and back into the flour. You will already be able to tell at this point just how crispy the coating will be- all those flakes on the outside of the chicken will crisp up to crunchy perfection.

Spicy Maple Sauce for Fried Chicken Wings

Now for the best part….the Spicy Maple Glaze! This glaze is really the cherry on top of these crispy wings. Anything that is sticky and spicy is my kinda thing. I first tried this sauce as a dipping sauce for poppers and it was BOMB.

We’ll add all our sauce ingredients: pure maple syrup, sweet chili sauce, sriracha hot sauce, vinegar, and 1/4 cup water to a saucepan and let that boil for 2 minutes. I do this part while the wings are resting after the fryer. Then we’ll toss each wing in this glossy sauce, and eat up! They really are THAT good!

I hope you love these Please leave a review below and share your delicious photos with us on Instagram! Happy Cooking my friends!

Maple Glazed Southern Fried Chicken Wings
Recipe details
  • 15  wings
  • Prep time: 30 Minutes Cook time: 5 Minutes Total time: 35 min
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  • 2 pounds/1 kio chicken wings, cut and cleaned each wing should be cut into two- one piece is the drumette, or what looks like a mini drumstick, and the other is a two-boned wing. they are much easier to enjoy this way.
  • 2 cup soy milk
  • 2 TBS vinegar
  • 1 tsp sriracha hot sauce
  • 2 cup flour
  • 2 tsp garlic powder
  • 2 tsp smoked paprika(or sweet paprika)
  • 1 tsp salt
Maple Glaze
  • 1/4 cup maple syrup
  • 1/2 cup sweet chili sauce
  • 1/4 cup water
  • 2 TBS white vinegar
  • 2 TBS sriracha hot sauce
  • 1 tsp ginger, peeled and grated about a 1/2 inch piece
Make the buttermilk- Add soy milk and vingear to a large bowl or container, mix to combine, and let sit for 3-5 minutes. Add sriracha and cut and cleaned chicken wings and toss so each one is coated. Let the wings marinate overnight or for a minimum of 30 minutes in the buttermilk. The longer they sit the more tender the chicken meat will be.
Meanwhile, in a large container with a tight fitting lid, combine flour, garlic powder, paprika, and salt and whisk to combine.
Working with about 5 wings at a time, place wings in the flour mixture in a single layer, put the lid on the container, and shake the whole thing to fully coat the wings.One at a time, place wings back in the buttermilk marinade, and then back into the flour mixture, once again in a single layer. Once all 5 wings have been coated in marinade for a second time, put the lid on the flour container and shake to coat the wings again. Place the double coated wings on a baking tray. Continue until all wings have been double coated.
Heat oil in a large frying pan until the oil shimmers. Carefully add the wings, being careful not to crowd the oil, as this will lower the temperature and result in a less-crispy wing. Once the wings are golden brown and crispy, flip to fry the second side.Remove with tongs and let rest on a cooling rack while you prep the glaze.
Maple Glaze
Add all ingredients to a small frying pan, bring to a boil, and let boil for a minute and a half. Right before serving, dip each wing in the glaze to fully coat them. Alternatively, add the glaze to a large bowl and toss the wings together to coat. Eat hot!
Estelle  Chait
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  • Julie Ward Julie Ward on Jun 06, 2021

    Will it be just as crispy using milk instead of the buttermilk?

    • Estelle  Chait Estelle Chait on Jun 09, 2021

      Buttermilk is very easy to make with just milk and vinegar. I use soy milk because of kosher purposes but you can use milk. The buttermilk tenderizes the chicken but if you cant make it, I"m sure milk on its own will be just fine