There are wings...and then there are Rick's Maple Wings. Seat belt not required but highly recommended.

Total Time

 Prep time: 20 minutes

Cooking time: 15 minutes

Ingredients

6 boneless, skinless chicken thighs
2 tablespoons Springboro Maple syrup
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon black pepper
2 Tablespoons corn starch
1 1/2 cups all purpose flour
Salt and pepper
Canola oil for frying.

Directions

Prepare the chicken

Cut each thigh into 3 pieces, and place in medium bowl. Add syrup, oyster sauce, soy sauce, pepper, and corn starch. Mix well and place bowl in refrigerator for at least 30 minutes. In separate bowl add flour and season with salt and pepper, set aside.

Make the sauce

Combine in small sauce pan,
1cup hot sauce(I like Frank's)
1/2 cup Springboro Maple syrup
1/2 cup butter
1 teaspoon garlic powder
Place pan over low heat on stove, with a wire whisk, stir sauce as the butter melts. When butter is melted leave pan over low heat for 10 minutes stirring frequently. Shut off heat.

Cook the wings

Place frying pan over medium heat, add enough Canola oil to bring level to 1/2 inch in pan. Roll each piece of marinated chicken thighs in flour, coating well, and place in pan. Repeat with remaining pieces to cover bottom of pan. Let pieces cook for without moving them, after 4 minutes turn each piece over and let cook for 4 minutes more. Turn pieces again and check for doneness, 170 degrees. Chicken will appear to get dark fast, don't worry, that's the Maple syrup making them yummy. When chicken is done, place chicken in clean bowl,  spoon warm sauce over chicken and stir gently to coat. Time to eat.

Notes: Springboro Tree Farms honey can be substituted for syrup, or I like to use Springboro Tree Farms bourbon barrel syrup for a boulder flavor.