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Waffle-Breaded Chicken Wings with Bacon Maple Glaze

Recipe Source by the Perdue Farms Culinary Team

Waffle-Breaded Chicken Wings with Bacon Maple Glaze

Recipe Source by the Perdue Farms Culinary Team
Sweet meets savory in this take on Sunday morning breakfast! Our maple bacon wings, which start in a zesty marinade, are oven roasted and topped with a pancake-style glaze. Perfect on their own or as part of a hearty brunch!

Recipe Quick Facts

Prep
30
Minutes .
Marinate
30
Minutes .
Cook
30
Minutes .
The link to Waffle-Breaded Chicken Wings with Bacon Maple Glaze has been copied

Ingredients

Ingredients

  • 2 pounds chicken wing sections
  • 4 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups flour
  • 2 eggs
  • 1/2 cup water
  • 1 box buttermilk waffles, air dried
  • 1 pound hickory smoked bacon, chopped
  • 1 tablespoon garlic, minced
  • 2/3 cup chopped shallots
  • 1 cup apple cider vinegar
  • 1 cup chicken stock
  • 2 cups maple syrup
  • 1 tablespoon lemon juice
  • 1/4 cup cornstarch
  • 1/4 cup water
  • Salt and pepper to taste

Made with Our

Approx. 3-lb. pack of juicy chicken wings ― portioned in three 1-lb. pouches

Your Price

$24.99 Each
avg/ea
Approx. 3-lb. pack of tender, juicy organic wing segments ― portioned into three 1-lb. pouches

Your Price

Limited Time Only Save 40%
Regular Price $29.99 Sale Price $17.99 Each
avg/ea

Step 1

Recipe step image

Step 1

Combine ingredients two through seven. Place wings in a large mixing bowl and pour mixture over, tossing to coat. Let wings marinate in the refrigerator for at least 30 minutes or up to two hours.

Step 2

Step 2

Let frozen waffles air dry. Once dried, break waffles into smaller pieces, place in a food processor and grind into crumbs. Set aside.

Step 3

Step 3

Remove wings from marinade and pat dry. Place wings, one at a time, in flour. Coat, lift and shake off excess flour. Combine eggs and water. Submerge wings in the wash. Finally dredge wings in waffle crumbs. Place wings onto a lined sheet tray and bake in a 350 F oven until golden brown and the internal temperature reaches 180 to 185 F.

Step 4

Step 4

Fry chopped bacon in a large sauce pan over medium-high heat until crisp. Remove with a slotted spoon and place on a paper towel. Reserve one tablespoon of rendered bacon fat in pan, add shallots and garlic and sauté on medium-high heat until translucent. Deglaze pan with apple cider vinegar and add chicken stock. Reduce liquid by half; add maple syrup and lemon juice. Return to a boil; combine cornstarch and water and whisk this slurry into sauce. Once thickened, remove sauce from heat and puree smooth. Add chopped bacon back to sauce and season to taste.

Step 5

Step 5

Stack wings on a plate and drizzle bacon glaze overtop. Serve wings by themselves or pair with hash browns and fried eggs for breakfast or brunch.

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
MEET THE CHEFS