SRQ Maple Syrup Braised Smoked Chicken Wings

This is the chicken wing recipe that won Sibling Rivalry a fantastic Nascar Truck Race VIP experience, a tonne of Maple Syrup, and a Rec Tec Grill from Anderson’s Pure Maple Syrup (bar none, the best Maple Syrup available south of the 49th paralel).  Check back soon for a post about the trip and more top notch recipes cooked on the Rec Tec!

SRQ Maple Syrup Braised Smoked Chicken Wings

Serves 4 - 6
Prep time 15 minutes
Cook time 1 hour, 30 minutes
Total time 1 hour, 45 minutes
Meal type Appetizer, Main Dish, Side Dish
Misc Child Friendly, Serve Hot
Occasion Barbecue, Casual Party
Region Canadian
By author Marc Mathe
This grand prize winning chicken wing recipe is the ultimate Maple Syrup overdose!


  • 2 tablespoons Hot Sauce (I use Frank's Red Hot)
  • 3 tablespoons Yellow Mustard
  • 1/3 cup SRQ Maple Sugar Rub (See Notes for a link to the Recipe)


  • 3 tablespoons Bourbon (Feel free to substitute with maple syrup/water/any other liquor you like)


  • 3lb Chicken Wings (Wing tips removed)
  • 2 cups Maple Syrup (As this was a recipe that won us some the Grand Prize from Anderson's Pure Maple Syrup, I would strongly recommend giving them a try!)
  • 1 stick Unsalted Butter (cut into large cubes)


Depending on what kind of cooker you are using, you'll have to play with the placement of the pan.  Really the magic happens here when the maple syrup starts to simmer gently and the water starts to evaporate leaving you with nothing but luscious sticky concentrated maple syrupy goodness. You may also want to thin out the mustard with a little maple liquor/spiced rum/bourbon... just sayin' (it not only helps put a thinner layer of mustard on the wings for the rub to stick to it tastes quite good as well in a very subtle way).

Recipe for Maple Sugar Rub

As this was a recipe that won us some great prizes, please think about getting your Maple Syrup here.


Step 1.
Preheat smoker to about 180 degrees fahrenheit (We use pellet smokers, so the lower the temperature, the deeper the smoke flavour)
Step 2.
Mix you rub
Step 3.
Mix mustard and bourbon together in a large bowl (big enough to easily toss the chicken wings).
Rub & Slather
Step 4.
Add wings to bowl and toss until well coated
Step 5.
Add Maple Sugar Rub and toss until evenly distributed
Step 6.
Place coated wings on the smoker for 20-30 minutes
Step 7.
Now it's time to get your braising liquid together; In a large lasagna pan (I use a disposable aluminium one because that's just how I roll) add the Maple Syrup and hot sauce.
Step 8.
Once you figure the wings have gotten enough smoke, crank your smoker up to 400 degrees and transfer the wings from the grill to the pan with the maple syrup, then place butter cubes evenly over the wings and return pan to the hottest part of your smoker.
Step 9.
This is not one of those "look'n ain't cook'n" kind of recipes. After about 1/2 an hour/40 minutes or so you will need to give it all a stir every 10 to 15 minutes. The water in the butter and syrup will evaporate and the liquid will start to bubble. Once the mixture darkens slightly and thickens enough it will really stick to the wings. That is when it is time to take them off the heat and serve them up.

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