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Enjoy this recipe from 101 Homestyle Favorites.
Submitted by: Donna Nowicki
from Center City, MN
2 to 3 lbs. chicken wings
1 c. maple syrup
2/3 c. chili sauce
1/2 c. onion, finely chopped
2 T. Dijon mustard
2 t. Worcestershire sauce
1/4 to 1/2 t. red pepper flakes
Place wings in a large plastic zipping bag; set aside. Combine remaining
ingredients. Reserve one cup for
basting; refrigerate until ready to use. Pour remaining marinade over wings, turning to coat. Seal bag; refrigerate for 4 hours, turning occasionally. Drain and discard marinade. Place wings in a lightly greased 13"x9" baking pan. Bake, uncovered, at 375 degrees for 30 to 40 minutes, basting with reserved marinade, until golden and juices run clear when pierced. Makes
2 to 3 dozen. | |
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Place wings in a large plastic zipping bag; set aside. Combine remaining
ingredients. Reserve one cup for
basting; refrigerate until ready to use. Pour remaining marinade over wings, turning to coat. Seal bag; refrigerate for 4 hours, turning occasionally. Drain and discard marinade. Place wings in a lightly greased 13"x9" baking pan. Bake, uncovered, at 375 degrees for 30 to 40 minutes, basting with reserved marinade, until golden and juices run clear when pierced. Makes
2 to 3 dozen. |
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