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Maple and Cracked-Pepper Chicken Wings with Mustard Dip

Servings: 4 as a main dish

Szechuan peppercorns, available at most supermarkets, add an appealing aroma to the glaze for these zesty wings. They make a terrific sports or movie night dinner, paired with a large platter of vegetable crudités


  • Nonstick cooking spray
  • 3 lb. chicken wings, separated into drumettes and flats (tips discarded)
  • Kosher salt
  • 1/3 cup pure maple syrup
  • 1 tsp. whole black peppercorns, crushed
  • 1 tsp. whole Szechuan peppercorns, crushed
  • 1 tsp. plus 2 Tbs. Dijon mustard
  • 2 cloves garlic, minced
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 Tbs. thinly sliced fresh chives; more for serving

Nutritional Information

  • Calories (kcal) : 640
  • Fat Calories (kcal): 390
  • Fat (g): 44
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 14
  • Monounsaturated Fat (g): 16
  • Cholesterol (mg): 240
  • Sodium (mg): 770
  • Carbohydrates (g): 20
  • Fiber (g): 0
  • Sugar (g): 17
  • Protein (g): 39


  • Position a rack in the center of the oven, and heat the oven to 450°F. Line a large rimmed baking sheet with heavy-duty foil, and then coat generously with the cooking spray.
  • Season the wings lightly with salt, and then spread on the baking sheet. Roast until crisp and cooked through, 45 to 50 minutes. For crisper wings, broil the wings for 1 to 2 minutes per side, flipping once. While the wings are cooking, in a large stainless-steel bowl, whisk the syrup, peppercorns, 1 tsp. mustard, and the garlic. Set aside.
  • In a small bowl, whisk the mayonnaise, sour cream, 1 Tbs. chives, and the remaining 2 Tbs. mustard. Transfer to a serving bowl and sprinkle with more chives.
  • When the wings are cooked, drop them into the syrup mixture, season lightly with salt, and toss to coat completely. Serve the dip on the side.


Rate or Review

Reviews (5 reviews)

  • CameronDoerr | 01/22/2020

    These were excellent. They were not spicy but rather sweet. I was impressed with the wings. Although I didn't fancy the dip it should be noted I'm not much of a "dip" person anyways. They tasted just like they came from a restaurant! I'm impressed.

    Note: I modified the recipe, as such my review may differ if/when I make it exactly as directed. In this case, I substituted the following two (2) ingredients for simply 1.5 tsp of ground black pepper:
    - 1 tsp. whole black peppercorns, crushed
    - 1 tsp. whole Szechuan peppercorns, crushed

  • Krispie | 01/13/2020

    These were easy and delicious. Mine looked nothing like the picture but tasted great. I will make these again.

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