By Margaret Bose-Johnson

Our Alberta acreage gets lots of wildlife visitors looking for tasty tidbits. Herds of deer wander through our garden nibbling beet tops or pawing carrots out of the ground. We’ve had porcupines chew the bark off trees, coyotes howl their prairie songs in our back yard, and even a skunk ended up in our garage—to his bewilderment and our horror! Some winters we get repeat visits from curious moose checking out the buffet of tasty branch tips on ornamental trees and shrubs.

The first day I made these sweet-and-spicy chicken wings I had just pulled them from the oven when I looked out the window to see a huge moose lumbering off into the trees. What could I do but name the dish after that mighty Canadian visitor? Move over, Buffalo Wings, and make room for my bold and zesty Moose Wings. No matter how big a batch I make, these addictive wings always disappear in a hurry—just as fast as the moose does when I rush to grab my camera to take a photo of him.

Sweet ’n’ Spicy Moose Wings, Courtesy of Margaret Bose-Johnson,, Stony Plain, Alta.

A Canadian spin on the chicken wing—because why should “buffalo” get all the glory?

Prep time: 5 minutes
Bake time: 50-55 minutes
Yield: 4 main course servings, 6-8 appetizer servings (or enough for about two hungry teenage boys)

2½ lb (1.125 kg) split chicken wings (wing tips discarded), about 30 pieces
1 tbsp (15 mL) olive oil
½ tsp (2 mL) fine sea salt
½ tsp (2 mL) pepper
½ cup (125 mL) apricot jam
¼ cup (60mL) Dijon mustard
2 tbsp Sriracha sauce (or other hot sauce)
1 tbsp (15 mL) soy sauce
1 tbsp (15 mL) vinegar
toasted sesame seeds (optional)
sliced green onions (optional)

1. Preheat the oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper that sticks up on all sides.
2. In bowl, toss chicken wing sections with oil, salt and pepper. Spread wings on prepared baking sheet, reserving remaining oil in bowl. Bake for 30 minutes.
3. Meanwhile, prepare sauce: In 2-cup liquid measuring cup, combine jam, mustard, Sriracha sauce, soy sauce and vinegar. Using immersion blender, blend until smooth. (Alternatively, blend ingredients in regular blender.) Pour sauce into bowl with reserved oil.
4. Remove baked chicken wings from oven; use tongs to transfer chicken to bowl. Toss to coat evenly with sauce.
5. Return wings to baking pan, spreading in single layer. Bake for 10 minutes, then flip, stirring them around in any puddles of sauce to get maximum sauce onto each piece. Bake 10 to 15 minutes more, until sauce is sticky and wings are browned in spots.
6. Transfer to serving bowl. Garnish sesame seeds and green onions, if desired.

Tip: Try substituting prepared horseradish instead of the Dijon mustard.

Tip: If you don’t have a blender, just pick out large chunks of apricots from jam, or push jam through a large-mesh strainer, then stir together with other sauce ingredients.

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Kitchen Frau
My blog is all about healthy cooking using fresh garden ingredients, whole foods and alternative grains. I love puttering in my garden and creating in my kitchen. Oh, and I love my little flock of hens!