- 2 to 3 pounds [900 g to 1.4 kg] chicken wings
- 1 cup [250 mL] maple syrup
- 2/3 cup [160 mL] chili sauce
- 1/2 cup [125 mL] finely chopped onion
- 2 tablespoons [30 mL] Dijon mustard
- 2 teaspoons [10 mL] Worcestershire sauce
- 1/4 to 1/2 teaspoon [1 to 2.5 mL] red pepper flakes
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- Transfer chicken wings into a zipper bag.
- Into a bowl, mix together maple syrup, chili sauce, finely chopped onion, Dijon mustard, Worcestershire sauce and red pepper flakes.
- Pour this marinade into the bag.
- Seal then turn bag over to coat chicken wings with marinade.
- Leave chicken wings to marinated, refrigerated for quite a few hours, turning the bag every once in a while.
- Preheat barbecue to medium intensity.
- Well-drain chicken wings reserving marinade.
- Grill chicken wings onto warm barbecue rack over direct heat, barbecue cover closed for 12 to 16 minutes, turning and coating wings with reserved marinade from time to time.
- Open cover and grill chicken wings for 8 to 10 minutes more, until juices run clear when pierced, turning and coating wings often with reserved marinade.
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