Start by rinsing the chicken wings under cold water and patting them dry with paper towels.
In a large mixing bowl, combine the melted butter, kosher salt, black pepper, maple syrup, Dijon mustard, balsamic vinegar, soy sauce (or coconut aminos), minced garlic, Sriracha sauce, ground cumin, and red pepper flakes. Whisk until all the ingredients are well incorporated.
Add the chicken wings to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Arrange the marinated chicken wings in a single layer on the prepared baking sheet. Bake for 40-45 minutes, flipping the wings halfway through, until they are golden brown and crispy.
Once the wings are cooked, remove them from the oven. Drizzle any remaining marinade over the wings and return them to the oven for an additional 5-10 minutes to caramelize the glaze. Serve hot and enjoy!
