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The Globe and Mail

Real Sports's bacon maple mustard chicken wings

Wings at The Real Sports Bar in Toronto

Deborah Baic/The Globe and Mail

Tony Glitz, executive chef of Toronto's Real Sports Bar & Grill, feeds close to 1,000 spectators during big sports events such as the Super Bowl. That means about 1,000 pounds (453 kilograms) of chicken wings.

For those at home,Mr. Glitz has modified the recipe for his popular bacon maple mustard chicken wings. Instead of deep-frying them, which can get messy if you don't have the kitchen space, Mr. Glitz has offered these easy instructions to bake them. You'll lose crispiness with baking, but this sticky, sweet, savoury sauce will make up for it in flavour.


150 grams regular bacon, finely sliced

1 cup maple syrup

1.5 tablespoon Dijon mustard

1.5 tablespoon grainy mustard

1 teaspoon white vinegar

2 lb (about 1 kg) chicken wings

salt and pepper to taste


Preheat oven to 300F.

Toss chicken wings in salt and pepper and place on a baking tray. Place in the oven for 45 minutes, until cooked.

In the meantime, put a sauté pan on the stove over medium heat. Place sliced bacon in the pan and render the fat until the bacon is crispy. Remove the pan from the heat, but do not drain the grease.

Add in the maple syrup, mustard and vinegar, mixing well, and allow to cool.

Once the chicken wings are cooked, remove from oven and toss with the bacon maple mustard sauce. Store any extra sauce in the fridge, and warm a little up before each use.

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