Ingredients
- 2 to 3 pounds whole chicken wings
- 1 cup maple syrup
- 2/3 cup chili sauce
- 1/2 cup finely chopped onion
- 2 tablespoons Worcestershire sauce
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1
Cut chicken wings into three sections; discard wing tip section.
- 2
In a large resealable plastic bag, combine remaining ingredients. Reserve 1 cup for basting and refrigerate.
- 3
Add chicken to remaining marinade; seal bag and turn to coat. Refrigerate for 4 hours, turning occasionally.
- 4
Drain and discard marinade. Grill chicken, covered, over medium heat for 12-16 minutes, turning occasionally. Brush with reserved marinade.
- 5
Grill, uncovered, for 8-10 minutes or until juices run clear, basting and turning several times. Serves 6 to 8.
