Maple and Horseradish Chicken Wings

Instructions

1. 1

   In a saucepan, combine all the ingredients except the chicken. Bring to a boil, reduce the heat and simmer until syrupy. Let cool.

2. 2

   Cut each chicken wing through the joints into three pieces. Set aside the two large pieces and discard the wing tips.

3. 3

   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.

4. 4

   Preheat the grill, setting the burners to high.

5. 5

   Oil the grate.

6. 6

   Reduce the heat to low. Drain the wings and discard the marinade. Season with salt and pepper.

7. 7

   Place the wings on the grill and cook, turning

8. 8

   regularly, for 25 to 30 minutes, or until the meat pulls easily from the bone.