4lbsfresh chicken wingsWe use wings most of the time but you can also use legs or even thighs but not breasts
1/3cuppure maple syrup
1large onionthinly sliced
paprika to taste
Fresh rosemaryfor garnish
Dry chicken with paper towels and place in a large bowl. Set aside.
Whisk together seasoned salt, dried rosemary, garlic powder, onion powder and black pepper in a small bowl until combined.
Sprinkle and toss chicken with seasoning mix ensuring all of the chicken is completely covered. Cover and place chicken in the refrigerator and rest for 2-3 hours or even overnight.
When ready to bake, remove chicken from the fridge and allow it to come to room temperature for 30 minutes. Preheat the oven to 325 degrees. Add chicken to a 8x11 or 9x13” baking dish.
Use a spoon to drizzle chicken with maple syrup on both sides. Cover with onions then add pats of butter over the chicken. Lastly, drizzle Worcestershire sauce over the chicken. Cover the dish with foil and bake for 1 hour.
After an hour, turn the chicken over and evenly sprinkle the top of the chicken with paprika. Bake for an additional hour.
After the 2nd hour, turn the temperature to 350 degrees. Remove foil, sprinkle with more paprika if desired for color. Brown for 20-30 more minutes. Garnish with fresh rosemary and serve.
We usually use chicken wings for this recipe but you can also use legs or thighs. Do NOT use chicken breasts because the long bake time does not tenderize them but dry them out.Make sure to use pure maple syrup instead of the artificial pancake kind.