These
wings have been a hit with family and friends.
They're very versatile,
use them for TV snacks, hors d'oeuvres for parties or showers, or
appetizers.
You can double or triple the recipe and make the wings a
main dish.
Maple-Glazed Chicken Wings
Ingredients:
2 to 3 pounds whole chicken wings
1 cup maple syrup
2/3 cup chili sauce
1/2 cup finely chopped onion
2 tbsps Dijon mustard
2 tsps Worcestershire sauce
1/2 tsp crushed red pepper flakes
2 to 3 pounds whole chicken wings
1 cup maple syrup
2/3 cup chili sauce
1/2 cup finely chopped onion
2 tbsps Dijon mustard
2 tsps Worcestershire sauce
1/2 tsp crushed red pepper flakes
Directions:
Cut chicken wings into three sections; discard wing tip section. In a large resealable plastic bag, combine remaining ingredients. Set aside 1 cup for basting and refrigerate. Add chicken to remaining marinade. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally.
Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 12-16 minutes, turning occasionally. Brush with reserved marinade. Grill or broil, uncovered, for 8-10 minutes or until juices run clear, basting and turning several times.
Cut chicken wings into three sections; discard wing tip section. In a large resealable plastic bag, combine remaining ingredients. Set aside 1 cup for basting and refrigerate. Add chicken to remaining marinade. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally.
Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 12-16 minutes, turning occasionally. Brush with reserved marinade. Grill or broil, uncovered, for 8-10 minutes or until juices run clear, basting and turning several times.
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