Celebrate National Maple Syrup Day December 17!

Maple Syrup Chicken Wings

Ingredients

2 lbs. chicken wings and drumettes*
1/2 cup Uncle Luke’s pure maple syrup*
1/2 cup buffalo sauce (such as Frank’s)
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup Meadowvale butter*
3 Tbsp. arrowroot starch or corn starch

Directions

Place the chicken wings into a bowl then add the arrowroot starch, salt, and pepper then toss to coat.

Choose wing cooking method.

While the wings are cooking, add the maple syrup, buffalo sauce, and butter to a saucepan and bring to a simmer over medium-high heat. Once the butter has melted, reduce heat to low – stirring occasionally.

Serve immediately. Drizzle with additional maple syrup if desired.

Optional Cooking Methods

Oven-Baked Chicken Wings – Place the wings onto a broiler rack or place a cooling rack onto a baking sheet and place the wings onto the cooling rack. Place into the oven and bake for 40 minutes at 400 degrees F. When done, using kitchen tongs, individually dip each wing into the sauce and place back onto the cooling rack. Place the baking sheet back into the oven and turn the oven setting to broil. Broil for 3-5 minutes or until the sauce begins to thicken on the wings.

Air Fried Chicken Wings – Place wings into air fryer basket and cook for 20 minutes, turning every 10 minutes at 400 degrees. When done, using kitchen tongs, individually dip each wing into the sauce and place back into the air fryer basket and cook for 5-10 additional minutes.

Oil Fried Chicken Wings – In a deep-frying pan, heat 2 cups of cooking oil over medium-high heat. I recommend using avocado oil. Place the seasoned wings into the oil. Fry the wings for about 10 minutes on one side, then turn and fry for another 10 minutes. Remove from oil and let set, then dip into the sauce and serve.

*In Flyer Dec 13-19
Credit: Wanderlust and Wellness

Sucre À La Crème with Salt and Pecans

Ingredients

1 cup Dairyland whipping cream*
½ cup Uncle Luke’s pure maple syrup*
1 ½ cup brown sugar
½ cup sugar
1 Tbsp. Meadowvale butter*
A pinch of salt
½ tsp vanilla extract

Garnish

½ cup pecans, toasted and roughly chopped
Salt

Directions

For the Sucre à la crème, line a 8-inch square pan with plastic wrap and lightly oil.

In a saucepan, combine all the ingredients except for the vanilla extract and bring to a boil, stirring with a wooden spoon to dissolve the sugar. Attach a candy thermometer in the center of the pan and simmer over medium heat without stirring until the thermometer reads 114 C (237 F). Add the extract without stirring.

Place the pan in a cold-water bath. Cool, without stirring, until the thermometer reads 45 C (113 F), about 20 minutes.

Remove the pan from water. Using an electric mixer or a wooden spoon, stir vigorously until the mixture begins to lighten in color and become creamy, about 2 to 3 minutes. Please note that if you whip too much, the sugar and cream mixture will harden before you have time to pour it into the pan.

Pour immediately into the pan and smooth with a spatula. Garnish with crushed toasted pecans and sprinkle lightly with salt. Cover with plastic wrap. Let cool for about 1 hour at room temperature or 30 minutes in the refrigerator. Remove from the pan and remove from the plastic wrap. Cut into squares. Store in an airtight container.

*In Flyer Dec 13-19
Credit: Chuck Hughes Food Network