pat's Recipe

Maple-Glazed Chicken Wings

Category: Wings

2 to 3 lbs whole chicken wings
1 cup maple syrup
2/3 cup chili sauce
1/2 cup finely chopped onion
2 Tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 to 1/2 teaspoon crushed red pepper flakes

Cut chicken wings into three sections; discard wing tip section. In a large resealable plastic bag, combine the remaining ingredients. Set aside 1 cup for basting and refrigerate. Add chicken to remaining marinade. Seal bag and turn to coat; refrigerate for 4 hrs., turning occasionally.
Drain and discard marinade from wings. Grill cicken, covered, over medium heat for 12-16 minutes, turning occasionally. Brush with reserved marinade. Grill, uncovered, for 8-10 minutes or until juices run clear, basting and turning several times.

serves 6-8
note: 3 lbs of uncooked chicken wing sections (wingettes) may be substituted for the whole chicken wings. Omit the first step.