1 small onion, chopped
1/2 c. Moose Mountain maple syrup
5 Tbsp. chili sauce
2 Tbsp. cider vinegar
1 Tbsp. prepared mustard
1 tsp. Worcestershire sauce
2 1/2 pounds chicken wings
- Combine the onion, Moose Mountain maple syrup, chili sauce, vinegar, mustard, and Worcestershire sauce in a shallow dish.
- Add the chicken winds to the dish, turn to coat, and marinate for at least 4 hours in the refrigerator, keeping then covered and turning occasionally. (The wings can be marinated for up to 2 days.)
- Preheat over to 400*F. Arrange the wings in a shallow baking pan so they are not touching one another. Discard remaining marinade.
- Bake for 20 to 30 minutes, or until golden and crispy; turn the wings every 5 minutes to make sure they are browned evenly. Yields 4 – 6 appetizer servings.
Original recipe from the Maple Syrup Cookbook by Ken Haedrich. Published here with permission from Ken Haedrich and Storey Publishing. Check out more of his great recipes at ThePieAcademy.com.