Posted: September 9, 2021 in Uncategorized

Recently on vacation, I ordered something similar to this from a take-out joint. It was chicken wings with a Sambal/maple syrup glaze, and although the idea was a winner, the execution: not so much. I found that the wings were really dry because they were over-fried. So I tweaked this at home with delicious results.

Using really good quality chicken makes all the difference, so buy the best you can find.

I also used a whole chicken as well as wings, and found that it works just as well. Cut the whole bird up into parts before cooking, saving the carcass for chicken stock later on.



Whole chicken cut up, or your favorite parts
Lawry’s seasoned salt
2 oz. real maple syrup
1 teaspoon Chinese chili garlic sauce


Pre-heat the oven to 350 degrees.

Cut the whole chicken into parts, or, if using wings, place the pieces on a baking sheet. (I like to cover the baking sheet will non-stick foil.) Season both sides of the chicken with the seasoned salt.

Bake the chicken pieces until they’re completely cooked, about 45 minutes to an hour.

While the chicken is cooking, combine the Chinese chili garlic sauce with the maple syrup. If you like things really spicy, simply add more chili garlic sauce!

When the chicken has cooked, place the pieces in large bowl, Pour the glaze over the chicken pieces and toss them around to make sure they’re thoroughly covered in the glaze. The darkness of the glaze will depend on the darkness of your maple syrup. I used a light amber syrup in these photos.


Serve right away…and bring plenty of napkins!


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