Quick Recipe Version (TL;DR)
Quick Ingredients
- 24 frozen bite-size chicken nuggets (about 1.5 lb)
- 1 tbsp neutral oil
- 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp black pepper
- 24 mini waffles
- 2 tbsp unsalted butter, melted
- 1/3 cup pure maple syrup
- 2 tbsp hot honey
- 1 tbsp apple cider vinegar
- Pinch cayenne, 1/8 tsp kosher salt
- 2 tbsp chopped chives; flaky sea salt (optional)
- 24 toothpicks
Do This
- 1. Heat oven to 400°F and line a sheet pan with a rack.
- 2. Toss nuggets with oil, paprika, garlic powder, and pepper; bake 12–16 minutes (flip once) until crisp and 165°F. Air fryer: 375°F for 8–10 minutes.
- 3. Stir maple syrup, hot honey, vinegar, cayenne, and salt; warm 30–60 seconds until pourable.
- 4. Brush waffles with melted butter; toast on a rack at 375°F for 5 minutes or in a toaster on medium until golden.
- 5. Stack 1 waffle + 1 nugget; secure with a toothpick.
- 6. Drizzle warm maple–hot-honey; finish with chives and flaky salt; serve warm.
Why You’ll Love This Recipe
- High-impact flavor, low-effort prep—store-bought nuggets and mini waffles keep it weeknight and party friendly.
- Sweet-heat maple–hot-honey glaze balances buttery waffles and crispy chicken perfectly.
- Grab-and-go bites with toothpicks make serving and cleanup easy.
- Oven or air-fryer options mean you get maximum crunch however you cook.
Grocery List
- Produce: Fresh chives (or green onions), optional pickled jalapeños
- Dairy: Unsalted butter
- Pantry: Frozen chicken nuggets, mini waffles, pure maple syrup, hot honey, apple cider vinegar, neutral oil, smoked paprika, garlic powder, black pepper, cayenne, kosher salt, flaky sea salt, toothpicks
Full Ingredients
For the crispy nuggets
- 24 frozen bite-size chicken nuggets (about 1.5 lb total)
- 1 tbsp neutral oil (canola, grapeseed, or avocado)
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp freshly ground black pepper
For the mini waffles
- 24 mini waffles
- 2 tbsp unsalted butter, melted
Maple–Hot-Honey Drizzle
- 1/3 cup pure maple syrup
- 2 tbsp hot honey
- 1 tbsp apple cider vinegar
- Pinch cayenne (about 1/16 tsp), optional for extra heat
- 1/8 tsp kosher salt
To finish
- 2 tbsp finely chopped fresh chives (or thinly sliced green onions)
- Flaky sea salt, to taste (optional)
- 24 toothpicks or cocktail picks
- Optional: thin rounds of pickled jalapeño for garnish
Step-by-Step Instructions
Step 1: Preheat and set up
Position a rack in the center of the oven and heat to 400°F. Line a rimmed sheet pan with foil or parchment for easy cleanup and set a wire rack on top. This rack keeps air circulating so the nuggets crisp evenly.
Step 2: Season and cook the nuggets
In a bowl, toss the frozen nuggets with neutral oil, smoked paprika, garlic powder, and black pepper until evenly coated. Arrange on the rack in a single layer.
Bake 12–16 minutes, flipping once halfway, until the coating is deeply golden and the centers reach 165°F. For an air fryer, cook at 375°F for 8–10 minutes, shaking the basket halfway. Transfer cooked nuggets to a clean rack and rest 3 minutes to lock in crispness.
Step 3: Toast the mini waffles
While the nuggets cook, arrange the mini waffles on a second rack set over a sheet pan. Brush lightly with melted butter. Bake at 375°F for 5–6 minutes until warmed and lightly crisp, or toast in a toaster on medium for 1–2 cycles. Keep the waffles on the rack so steam doesn’t soften them.
Step 4: Make the maple–hot-honey drizzle
In a small saucepan or microwave-safe cup, combine maple syrup, hot honey, apple cider vinegar, cayenne, and kosher salt. Warm over low heat or microwave for 30–60 seconds until fluid. Stir well. The vinegar brightens the sweetness so the glaze stays balanced rather than cloying.
Step 5: Assemble the bites
Set out the warm waffles. Place one crispy nugget on each waffle and secure with a toothpick at a slight angle so the stack holds tight. Work quickly while everything is warm for best texture.
Step 6: Drizzle, garnish, and serve
Spoon or drizzle the warm maple–hot-honey over the tops, letting some run down the sides. Sprinkle with chopped chives and a pinch of flaky sea salt. Add a thin jalapeño round to a few for a spicy pop if you like. Serve immediately while the waffles are crisp and the chicken is hot.
Pro Tips
- Use a wire rack for both cooking and holding—air flow keeps nuggets and waffles crunchy.
- Warm the glaze just before serving; a warm drizzle coats better and won’t seize on contact.
- Angle the toothpick through the nugget into the waffle to lock the stack without crushing it.
- Keep batches warm at 200°F for up to 30 minutes on a rack; drizzle right before they hit the table.
- For party service, pour the glaze into a small pitcher so guests can add as much as they like.
Variations
- Nashville-Style Heat: Toss hot, cooked nuggets with 1 tsp cayenne and 1 tsp brown sugar; add extra hot honey to the drizzle.
- Bacon & Cheddar: Add a small shard of crisp bacon and a pinch of finely shredded sharp cheddar under the nugget before skewering.
- Gluten-Free: Use gluten-free nuggets and gluten-free mini waffles; all other ingredients are naturally gluten-free.
Storage & Make-Ahead
The maple–hot-honey drizzle can be made up to 1 week ahead; refrigerate and rewarm until fluid. Cooked nuggets keep 3 days refrigerated; re-crisp at 400°F for 7–8 minutes (or air fryer 375°F for 4–5 minutes). Toast waffles just before serving for best texture, or re-crisp at 350°F for 3–4 minutes. Assembled bites are best fresh; if needed, hold undrizzled stacks on a rack in a 200°F oven for up to 30 minutes and drizzle right before serving.
Nutrition (per serving)
Approximate for 2 bites: 230 calories; 9 g fat; 27 g carbohydrates; 10 g protein; 2 g fiber; 420 mg sodium. Values will vary based on brand of nuggets and waffles.
