Ingredients
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
2 pounds chicken wings and drumettes, patted dry
Chopped cilantro, for garnish
1/4 cup Plew Farm maple syrup
2-4 tablespoons sriracha
1 tablespoon soy sauce
Instructions
Prepare the wings: In a small bowl, stir together the salt, pepper, and garlic powder. In a large bowl, toss the chicken with this spice mixture. Refrigerate for 30 minutes and up to 24 hours (cover bowl if refrigerating for more than 30 minutes).
Preheat oven to 425 °F and set a rack to the upper-third position. Line a rimmed baking sheet with parchment paper or aluminum foil. Set aside and make the glaze.
Arrange the wings in a single layer on the prepared baking sheet. Set on the upper third rack and bake for 30 minutes, turning halfway through. After 30 minutes, brush the top of the wings with the glaze. Return to oven for 7 minutes. Now turn the wings over and brush the other side with the glaze. Return to oven and cook until nicely browned, 5 to 7 more minutes. Sprinkle with cilantro and serve hot.
In a small bowl, whisk together the maple syrup, sriracha, and soy sauce. Set aside