Serve with vegetable sticks such as carrots, celery and cucumber.
- Portion size 30 servings
- Credits : Canadian Living Magazine: April, 2002
- 2 1/2 lbs chicken wings
- 1/3 cup maple syrup
- 1/4 cup Dijon mustard
- 1/4 cup grainy mustard
- 2 tablespoons cider vinegar
- 2 tablespoons vegetable oil
- 2 garlic cloves minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup light mayonnaise
- 1/4 cup light sour cream
- 2 tablespoons chopped fresh mint (or 1/2 tsp/2 mL dried)
Cut tips off chicken wings; save for stock. Separate wings at joint.
In bowl, combine maple syrup, Dijon mustard, grainy mustard, vinegar, oil, garlic, salt and pepper. Add wings and stir to coat. Cover and refrigerate for at least 4 hours or for up to 24 hours.
Reserving marinade, arrange wings on rack on foil-lined rimmed baking sheet. Spoon half of the marinade over wings; bake in 400°C (200°F) oven for 20 minutes. Turn and brush with remaining marinade; cook for 20 minutes or until juices run clear when wing is pierced. Broil for 1 minute per side or until browned and crisp.
Dip: Meanwhile, in bowl, whisk together mayonnaise, sour cream and mint. Serve with wings.