Ingredients
2 to 3 pounds whole chicken wings1 cup maple syrup2/3 cup chili sauce1/2 cup finely chopped onion2 tablespoons Dijon mustard2 teaspoons Worcestershire sauce1/4 to 1/2 teaspoon crushed red pepper flakes
Preparation
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.
