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<\/a><\/p>\n2 to 3 lb. chicken wings
\n1 C. maple syrup
\n2\/3 C. chili sauce
\n1\/2 C. finely chopped onion
\n2 Tbsp. Dijon mustard
\n2 tsp. Worcestershire sauce
\n1\/4 to 1\/2 tsp. crushed red pepper flakes<\/p>\n
In a large resealable plastic bag, combine everything except chicken. 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.<\/p>\n
Drain and discard marinade. Grill chicken, covered, over medium heat for 12-16 minutes, turning occasionally. Brush with reserved marinade. Grill, uncovered, for 8-10 minutes or until juices run clear, basting and turning several times.<\/p>\n
Yields: 6-8 servings<\/p>\n","protected":false},"excerpt":{"rendered":"
Who doesn’t like chicken wings! These wings have a hint of sweetness, and stickiness to them from maple syrup, which only adds to how delicious they are. Marinating these guys for 4 or more hours allows them to absorb all the great flavors in the sauce making a moist, tender and delicious wing. Enjoy! 2 … <\/p>\n
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