Haskap Buffalo Wings

Haskap Sweet Prairie Bold & Spicy Chicken Wings

Haskap isn’t just for immunity drinks and anti-inflammatory support — try this knockout glaze on chicken! It’s a real twist on the old “Buffalo-style” hot wings.  The Bills may not win the Superbowl this year but we love those Buffalo wings!


⅓ cup Sweet Prairie Haskap juice

3 Tbsp. prepared yellow mustard

2 Tbsp. brown sugar

2 tsp. Tabasco

1 tsp. Worcestershire sauce

6 whole chicken wings

Salt and black pepper


Preheat broiler with oven rack 5–6 inches from the heating element.  Line a baking sheet with foil and coat with nonstick spray.

Whisk together Haskap Juice, mustard, brown sugar, Tabasco, and Worcestershire in a small saucepan. Bring to a boil over high heat, reduce heat to medium, and simmer until mixture becomes syrupy, 5–8 minutes.

Cut tips from chicken wings and discard.  Cut each wing in half at the joint to make 2 pieces.

Season chicken with salt and pepper, place on prepared baking sheet, and broil 10 minutes on one side. Flip chicken and baste with haskap glaze. Broil an additional 6 minutes, flip again, and baste the uncoated side. Broil until chicken begins to brown and caramelize, about 3 minutes. Chicken is done when an instant-read thermometer inserted into the thickest part of the wing meat registers 160°.


To cool things down, serve the wings with sliced English cucumbers tossed with a bit of Italian dressing.

When a line drawn in the glaze across the back of a spoon doesn’t run, the glaze is ready.

Broiling first, then basting the wings ensures even cooking and keeps the glaze from burning.

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