Maple and Horseradish Chicken Wings
Maple and Horseradish Chicken Wings
Ingredients
- 1 cup (250 ml) maple syrup
- 1/4 cup (60 ml) white wine vinegar
- 1/4 cup (60 ml) soy sauce
- 1/4 cup (60 ml) prepared horseradish
- 3 tbsp (45 ml) Dijon mustard
- 3 cloves garlic, chopped
- 3 whole star anise
- 2 tbsp (30 ml) olive oil
- 24 chicken wings
- Salt and pepper
Instructions
- In a saucepan, combine all the ingredients except the chicken. Bring to a boil, reduce the heat and simmer until syrupy. Let cool.
- Cut each chicken wing through the joints into three pieces. Set aside the two large pieces and discard the wing tips.
- In a large Pyrex dish or sealable plastic bag, add the chicken and the marinade. Cover the dish or seal the bag. Refrigerate for 8 to 24 hours.
- Preheat the grill, setting the burners to high.
- Oil the grate.
- Reduce the heat to low. Drain the wings and discard the marinade. Season with salt and pepper.
- Place the wings on the grill and cook, turning
- regularly, for 25 to 30 minutes, or until the meat pulls easily from the bone.
Maple and Horseradish Chicken Wings