1/3 cup Belgian wheat beer (or another smooth, light-colored beer)
2 tablespoons pure maple syrup
store-bought plum sauce, for serving
green onions, for garnish (optional)
Preheat an oven to 450°F. Combine the ranch seasoning and flour in a gallon zip-top bag. Shake to combine. Place the chicken in the bag and shake to coat.
Line a rimmed baking sheet with foil and place a wire rack on the sheet. Place chicken on the rack, shaking excess seasoning off each piece. Bake for 20 minutes, until the skin is crisp and beginning to turn golden (you may still be able to see flour on the chicken.)
Meanwhile, combine the beer and maple syrup in a saucepan and bring to a boil. Reduce the heat to a steady simmer and cook until the liquid has reduced to about 1/4 cup, and looks thick and syrupy.
Remove the chicken from the oven, brush with a layer of glaze and reduce heat to 425°F. Return to the oven and bake for another 5 minutes. Repeat the glazing/baking process 2 or 3 more times, flipping the wings each time. Arrange the wings on a platter and serve with plum sauce. Garnish with green onions, if desired.
For safe meat preparation, reference the USDA website.