• 1 kg (2.5 lbs.) chicken wings
• 125 ml (4 fl.oz.) pure maple syrup
• 80 ml (5 tablespoons.) chili sauce
• 1 small onion, chopped
• 30 ml (2 tablespoons) cider vinegar
• 15 ml (1 tablespoons) mustard
• 5 ml (1 teaspoon) Worcestershire sauce

Combine the pure maple syrup, chili sauce, onion, cider vinegar, mustard and Worchester sauce in
a shallow dish. Marinate the chicken wings for a minimum of 4 hour on the refrigerator, keeping
covered and turning occasionally. Grill (broil), oven bake or barbecue the chicken wings until
thoroughly cooked, basting occasionally. As an alternative, chicken drumsticks are equally
delicious.

For preparations before making this, discard the wing tips and feathers that might be on them. Then make sure your wings are thawed for an hour before doing the marinating in the syrup with other ingredients for flavor. Prior to marinating the chicken I used a wooden cutting board for dicing my small onion and removed the vinegar, mustard, and chili sauce from refrigeration so it wasn't cold when mixing. Before me lays the aluminum steel bowl and metal whisk; the casual common tool of any great cook in the kitchen for making blends, marinates, and mixes. After your done with the mix, later, you can use a resealable glad bag or large zip lock bag to hold it. You will discard marinate you won't need after they have sat for up to four hours int he fridge. Depending on how many wings you are marinating, occasionally each hour go to check on the mixing bag, turning wings around for spreading the taste around.

Make sure your onion is well diced, and almost flaky thin. Never add onion to the marinating blend too largely cubed. Onions need to be practically invisible and mix well so it gets tot he entire wing, and many chicken stick that are included. When you use the approximate one cup you set aside for basting you don't want onion chunks deterring your flavor scheme.

Stir the male syrup and chopped onion first. These are the two mildest but strongest flavors in the overall concoction and need to be established. Next I added the chili sauce until it achieved a reddish color. I tasted the mid staged mixture and made sure it wasn't too bitter. In order, finally I added cider vinegar, mustard, and the Worcester sauce.

In the mix, Pure Maple Syrup should be the first thing you pour, and Worcester Sauce, the last. The reason- it's a sauce that you can not have enough of, but too much will make an undesired result for most tastes. Cider vinegar is the another ingredient you want to use sparingly. Too much use and it is not balanced.

Also the syrup, which remains above the cupboard in my kitchen, should never be kept cold, but cool in the least heated place oven space. I purposely keep my Maple Syrup in a warm place because it is easier to work with. With the syrup, not thick as paste, we can add just the right amount to our marinating blend. While your waiting for the marinating to complete, about 15 minutes before hand preheat your oven to 350-400 degrees so it's ready for the wings immediately.

If you are making them grilled, or for cookout, I recommend a bigger basting brush to a smaller one like I'm using. Watch the wings and things often but baste occasionally, too much basting syrup blends will not allow it to absorb in the chicken well. Chicken drumsticks work with the marinating well, better than wings themselves. Stacking wings can help the absorption of the extra marinating process. THis should be done int he near finished cooking stage. Happy glazing.