Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 6

2 to 3 pounds chicken wings and drummies
2 tsp. salt
1 tsp. garlic powder
½ tsp. black pepper
1 cup all-purpose flour
6 slices bacon, cut into ¼-inch pieces
¾ cup maple syrup
¼ cup applesauce
¼ cup ketchup
1 Tbsp. soy sauce

  1. Heat oven to 425°F. Line a 15x10x1-inch baking pan with foil and coat with cooking spray; set aside.
  2. Rinse the chicken wings and pat them dry with paper towels. Generously season the chicken with salt, garlic powder and pepper. Dredge the wings in flour, shaking off any excess flour. Place on prepared baking sheet. 
  3. Bake 40 to 50 minutes, until no longer pink, turning once halfway through bake time.
  4. Meanwhile, in a 12-inch nonstick skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon from skillet, drain on paper towel and discard bacon grease.
  5. In the same saucepan, whisk together maple syrup, applesauce, ketchup and soy sauce. Reduce heat to low and simmer the sauce, stirring frequently for 4 to 6 minutes or until thickened. Stir in bacon. Toss hot chicken wings with maple-bacon sauce and serve immediately.

Make Ahead!
Chicken wings are best baked just before serving. However, the sauce can be prepared and stored in the refrigerator up to 2 days in advance. Reheat in a saucepan over medium-low heat before tossing with baked wings.

Tip!
Purchase already-cut chicken wings in the meat or frozen foods section. They’re sometimes called chicken drummies or wingettes and drummettes.