- 8 to 12 chicken wings, rinsed then patted dried
- 2 tablespoons [30 mL] tarragon vinegar
- 4 tablespoons [60 mL] maple syrup
- 2 tablespoons [30 mL] oil
- 1 teaspoon [5 mL] soy sauce
- 1 teaspoon [5 mL] dry mustard
- 2 garlic cloves, crushed then chopped
- A few drops lemon juice
- Salt and pepper, to taste
- Oil, to brush the barbecue rack
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- Oil barbecue rack; preheat barbecue.
- Arrange cleaned dried chicken wings into a bowl.
- Pour in tarragon vinegar and maple syrup; salt, pepper, and mix well.
- Then well mix in oil, soy sauce, dry mustard, crushed garlic and lemon juice.
- Leave to marinate for 1 hour, refrigerated.
- Barbecue chicken wings over hot barbecue rack cover down for 5 to 6 minutes.
- Uncover and barbecue chicken wings for 15 to 20 minutes longer, brushing chicken wings with marinade every once in a while.
- Chicken wings are done when meat separates easily from bones.
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