Maple & Barbecue-Glazed Chicken Wings with Sweet Potato Wedges & Coleslaw
Customer Favorite

Maple & Barbecue-Glazed Chicken Wings

with Sweet Potato Wedges & Coleslaw

45 MIN
2 Servings
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From the Test Kitchen

These crowd-pleasing chicken wings are twice-coated with an irresistible combo of barbecue sauce, vinegar, and spicy maple syrup. They’re rounded out by roasted sweet potato wedges and tangy carrot-cabbage coleslaw served on the side.

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  • Nutrition
    PER SERVING
  • Calories
    840 Cals (est.)
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fresh
ingredients
Maple & Barbecue-Glazed Chicken Wings with Sweet Potato Wedges & Coleslaw
Title
time-saving
tips & techniques
Barbecue Sauce
Scallions
Apple Cider Vinegar
How To: Chop Scallions
Sweet Potato
Cabbage
Sugar
How To: Safely Cut Round Vegetables
Mayonnaise
Carrots
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Place on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 31 to 33 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Roast the chicken:
2 Roast the chicken:

While the sweet potatoes roast, pat the chicken dry with paper towels. Place in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Line a separate sheet pan with aluminum foil. Place the seasoned chicken on the foil and arrange in an even layer. Roast 27 to 29 minutes, or until lightly browned and cooked through. Leaving the oven on, remove from the oven. Reserving the foil-lined sheet pan, carefully transfer the roasted chicken to a large bowl. 

Prepare the remaining ingredients & make the sauce:
3 Prepare the remaining ingredients & make the sauce:

While the chicken roasts, cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel the carrots and grate on the large side of a box grater. In a large bowl, combine the barbecue sauce, spicy maple syrup, and half the vinegar.

Make the coleslaw:
4 Make the coleslaw:

While the chicken continues to roast, in a medium bowl, combine the sliced cabbage and white bottoms of the scallions, grated carrots, sugar, mayonnaise, and remaining vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

Glaze the chicken & serve your dish:
5 Glaze the chicken & serve your dish:

Add half the sauce to the bowl of roasted chicken; toss to thoroughly coat. Reserving the bowl, return the wings to the foil-lined sheet pan; arrange in an even layer. Roast 5 minutes to set the glaze. Remove from the oven and carefully return to the bowl. Add the remaining sauce; toss to coat. Serve the glazed chicken with the roasted sweet potatoes and coleslaw on the side. Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

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Maple & Barbecue-Glazed Chicken Wings

Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Place on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 31 to 33 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Roast the chicken:

While the sweet potatoes roast, pat the chicken dry with paper towels. Place in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Line a separate sheet pan with aluminum foil. Place the seasoned chicken on the foil and arrange in an even layer. Roast 27 to 29 minutes, or until lightly browned and cooked through. Leaving the oven on, remove from the oven. Reserving the foil-lined sheet pan, carefully transfer the roasted chicken to a large bowl. 

Roast the chicken:
Prepare the remaining ingredients & make the sauce:
3 Prepare the remaining ingredients & make the sauce:

While the chicken roasts, cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel the carrots and grate on the large side of a box grater. In a large bowl, combine the barbecue sauce, spicy maple syrup, and half the vinegar.

4 Make the coleslaw:

While the chicken continues to roast, in a medium bowl, combine the sliced cabbage and white bottoms of the scallions, grated carrots, sugar, mayonnaise, and remaining vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

Make the coleslaw:
Glaze the chicken & serve your dish:
5 Glaze the chicken & serve your dish:

Add half the sauce to the bowl of roasted chicken; toss to thoroughly coat. Reserving the bowl, return the wings to the foil-lined sheet pan; arrange in an even layer. Roast 5 minutes to set the glaze. Remove from the oven and carefully return to the bowl. Add the remaining sauce; toss to coat. Serve the glazed chicken with the roasted sweet potatoes and coleslaw on the side. Garnish with the sliced green tops of the scallions. Enjoy!

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