Maple Garlic Chicken Wings
|Chicken wings||3 Pound (About 1.5 Kilogram)|
|Garlic||4 Clove (20 gm), finely chopped|
|Maple syrup||125 Milliliter (About 1/2 Cup)|
|Dijon mustard||50 Milliliter (About 1/4 Cup)|
|Soy sauce||50 Milliliter (About 1/4 Cup)|
Cut tips from wings; reserve, if you like, for making stock or soup.
Cut each wing into 2 pieces.
In shallow nonmetallic dish large enough to hold wings in single layer, combine garlic, maple syrup, mustard and soy sauce.
Add wings; toss to coat well.
Refrigerate, covered, at least 2 hours or up to 24 hours.
Remove wings from marinade, shaking off excess; reserve marinade.
Place wings on oiled barbecue grill; grill over low heat about 20 minutes, turning often and basting with reserved marinade, until wings are dark golden brown and no longer pink at the bone.