These chicken wings are marinated in a mix of cayenne pepper for spice, mustard for sharpness, vinegar for sourness and maple syrup for mellow sweetness. Serve with a rich blue cheese sauce for a dish that ticks all the boxes for great comfort food.






Skill level

Average: 3.6 (13 votes)


  • 1 kg chicken wings
  • 1 cup (250 ml) Canadian maple syrup
  • ¼ cup (60 ml) white wine vinegar
  • 30 g Dijon mustard
  • 10 ml Worcestershire sauce
  • 5 g cayenne pepper
  • sliced jalapeños and herbs, to serve, optional


Blue cheese sauce

  • 250 g blue cheese, torn
  • 20 g jalapeños
  • 150 g cream, warmed

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time: overnight

  1. Place chicken wings in a large bowl. Combine remaining ingredients and pour over wings. Season with salt and pepper. Use hands to massage marinade into wings. Cover and marinate in fridge overnight.
  2. Preheat oven to 180°C. Transfer wings to a large baking dish. Roast for 25 minutes, or until wings are cooked through and coloured.
  3. Meanwhile, place cheese and jalapeños in a blender. Process to combine. Add cream and blend again, until combined. Season to taste. Serve with wings.


This recipe is from Lee Chan's World Food Tour on SBS Food (Channel 33). Stream episodes via SBS On Demand.