New Hampshire Maple Dijon Grilled Wings

Introduction

There’s nothing quite like firing up the Arteflame grill and letting the flavors of these New Hampshire-inspired Maple Dijon Grilled Chicken Wings come to life. Using real maple syrup from New Hampshire and searing over 1,000°F on the Arteflame’s center grill grate gives you unbeatable caramelization and crispy skin. These wings are marinated in a sweet and tangy maple Dijon glaze, seared to lock in the juices, then finished to perfection on the griddle cooktop. With no need for pots, pans, or an oven, this grilling experience is as effortless as it is delicious.

Ingredients

• 3 lbs chicken wings, split and tips removed
• 1/3 cup New Hampshire maple syrup
• 1/4 cup Dijon mustard
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tbsp butter, melted
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions

Step 1: Fire up the Arteflame grill

1. Soak three paper napkins with vegetable oil and place in the grill base.
2. Stack dry firewood above the soaked napkins.
3. Light the napkins and allow the grill to heat for about 20 minutes until the center grate is over 1,000°F and the flat top is hot with distinct heat zones.

Step 2: Prep the Maple Dijon marinade

1. In a mixing bowl, whisk together maple syrup, Dijon mustard, soy sauce, apple cider vinegar, minced garlic, smoked paprika, and melted butter.

Step 3: Marinate the wings

1. Place chicken wings in a large resealable bag or mixing bowl.
2. Pour the marinade over the wings and mix well until fully coated.
3. Cover and refrigerate for at least 2 hours or overnight for best flavor.

Step 4: Sear the wings

1. Remove wings from marinade (reserve excess marinade for brushing) and pat dry for better searing.
2. Place wings on the center grill grate of the Arteflame to sear for 1–2 minutes per side until browned and slightly charred.

Step 5: Finish on the flat top

1. Move seared wings to the flat cooktop griddle to slowly finish cooking.
2. Use a brush to baste occasionally with reserved marinade while cooking.
3. Rotate wings across heat zones as needed to avoid burning and cook evenly.
4. Cook until the wings reach an internal temperature of 170°F (remove at 155°F and let rest — they’ll finish cooking with carryover heat).

Tips

• Use a thermometer to remove wings at 155°F – carryover heat will bring them to perfection.
• Use the area near the center for faster cooking, and move wings outward for slower, richer caramelization.
• Butter adds richer flavor and assists in perfect browning—skip the olive oil.
• Always preheat your Arteflame so the sear is immediate and the meat locks in its juices.

Variations

• Spicy Maple Sriracha Wings: Add 2 teaspoons of Sriracha to the marinade for a spicy kick.
• Garlic Herb Glazed Wings: Replace Dijon with garlic paste and soy sauce with lemon juice and toss in fresh thyme and rosemary.
• BBQ Maple Wings: Add 1/4 cup of your favorite BBQ sauce to the maple mixture and replace soy sauce with Worcestershire.
• Maple Chipotle Wings: Add 1 tsp of chipotle powder and a splash of lime juice for a smoky southwestern twist.
• Honey Dijon Wings: Replace maple syrup with New Hampshire wildflower honey for a different layer of sweetness.

Best pairings

• Serve with grilled corn brushed with herbed butter on the outer zone of the Arteflame.
• Grilled apple slices with cinnamon and a light drizzle of maple syrup.
• Crispy smashed potatoes grilled on the flat top, finished with a sprinkling of rosemary and sea salt.
• A cold New England pale ale or light cider to cut through the rich glaze.

Conclusion

This Arteflame Grilled Maple Dijon Chicken Wings recipe combines the natural sweetness of New Hampshire maple syrup with savory, smoky flavors from your outdoor grill. Thanks to the high-heat searing and multi-zone cooking, you’re left with chicken wings that are crispy, juicy, and deeply flavorful — all without ever stepping into your kitchen.