Maple Ginger Wings

These sticky wings get their sweet-and-salty punch from Sweet Baby Ray’s Teriyaki Wing Sauce, making them finger-licking good.



Maple Ginger Glaze
16 oz Sweet Baby Ray's Teriyaki Wing Sauce
8 oz Pure maple syrup
2 tbsp Fresh ginger, minced
2 oz Fresh lemon juice
1/2 tsp Freshly ground black pepper


For the glaze, place ingredients in a mixing bowl and combine with a wire whisk. Remove to a storage container and label, date and refrigerate.

Fry chicken wings to 165 degrees F internal temperature for 15 seconds. Drain and place in a mixing bowl.

Toss with Maple Ginger Glaze until all wings are coated.

Remove to a serving plate and garnish with Ken’s Bleu Cheese Dressing and celery sticks. Serve immediately.